This morning I set my clock for 6am so I could bake a cake for Taylor and Joshua. I baked a Pound Cake and cooked down some strawberries for a syrup. I am also preparing a beautiful strawberry whipped cream. I hope everyone likes it.
The Pound Cake was a hit! Joshua and Taylor said it was the best they ever had! I am especially proud of the whipped cream. I made a simple syrup and added the strawberry sauce and whipped that into heavy cream… the results were excellent.
I found this recipe on the Food Network website by Ina Garten. Here is my version of her recipe…
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
The night before you bake the cake macerate 1 package unsweetened frozen strawberries with 1/4 cup of sugar and thaw in the refrigerator overnight.
Preheat the oven to 350 degrees F. Grease and flour spring form pan.
Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cake is baking place the macerated strawberries and their juices into a saucepan and bring to a light boil stirring occasionally. Continue cooking for a few minutes. Pour the strawberries into a blender or food processor and squeeze in a teaspoon of fresh lemon juice. Blend until the mixture is smooth. Strain the strawberry mixture through a fine mesh strainer to remove any seeds and set aside.
In a small saucepan bring 1/4 cup water and a 1/4 cup sugar to a boil and remove from the heat. Add 1 tbs of the strawberry sauce to the simple syrup and taste. Add more strawberry sauce until it tastes the way you like it. Brush the strawberry simple syrup all over the pound cake and reserve the remaining simple syrup for the whipped cream.
When the cake is done, let it cool for 10 minutes. Take it out of the pan, place it on a baking rack and allow it to cool completely. Wrap well, and store in the refrigerator.
To make the whipped cream, place 1 cup of heavy whipping cream into a chilled mixing bowl. Whip until the cream thickens a little, this could take several minutes. Add 1 tbs of the strawberry sauce and continue whipping, then add 1 tbs of the strawberry simple syrup and continue whipping. Continue this process until the whipped cream has the taste and consistency you want. Add 1 teaspoon of sugar if the whipped cream is not sweet enough to avoid adding too much strawberry mixture because to much liquid could ruin the whipped cream.