BUTTER-TOASTED VANILLA POUND CAKE WITH MACERATED STRAWBERRIES
Steps:
- In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator.
- Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
- Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately.
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
- In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings
BALSAMIC STRAWBERRIES AND ICE CREAM ON POUND CAKE
Try this and see how your taste buds love you! Store bought pound cake makes this a very easy recipe.
Provided by Rita1652
Categories Frozen Desserts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place the strawberries into a frying pan, on a medium high heat, with the caster sugar. Heat for 1-2 minutes.
- Add the balsamic vinegar and cook for a further two minutes.
- Serve the balsamic strawberries piled on top of the toaste pound cake, and serve with ice cream, to your taste.
Nutrition Facts : Calories 522.7, Fat 22, SaturatedFat 13.2, Cholesterol 129.7, Sodium 235.2, Carbohydrate 78.5, Fiber 2.4, Sugar 58.5, Protein 7.1
STRAWBERRY HONEY BALSAMIC WITH BLACK PEPPER ICE CREAM
This recipe from Salt & Straw takes sweet, rich strawberry ice cream up a notch-honey balsamic vinegar adds some tang and finely ground black pepper brings a little spice.
Provided by Tyler Malek
Categories Ice Cream Dessert Frozen Dessert Strawberry Honey Pepper
Yield 2 pints
Number Of Ingredients 17
Steps:
- Strawberry puree:
- Spread the strawberries out evenly on the lined sheet pan and drizzle them with the honey. Bake for 15 minutes. Stir the berries and continue baking until they just barely begin to caramelize and get a little bit of roasted color to them, about 20 minutes more. Remove the sheet pan from the oven and let them sit until they're cool enough to handle. Transfer the berries to a blender along with the yummy sticky stuff on the parchment paper and puree to make a smooth sauce. Chill in the fridge until cold.
- Store the puree in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- Ice cream base:
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)
- Ice cream:
- In a bowl, combine the strawberry puree, vinegar, and black pepper with the ice cream base. Whisk as needed to get everything completely incorporated into the base. Pour the mixture into an ice cream maker and turn on the machine. Churn just until it has the texture of soft-serve.
- Stir the jam with a fork to loosen it. Quickly alternate spooning layers of the mixture and dollops of the jam in freezer-friendly containers.
- Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
STRAWBERRIES WITH BALSAMIC VINEGAR
This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
Provided by HOOLIE
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g
STRAWBERRIES AND STRAWBERRY ICE CREAM WITH BALSAMIC VINEGAR
Steps:
- Place strawberries in a bowl. Sprinkle with sugar, vinegar and pepper. Toss until well combined. Let stand 1 hour or all day.
- Divide the ice cream into 4 serving dishes. Top with 1/4 of the strawberries and the juice. Serve immediately.
Nutrition Facts : Calories 242 calorie, Fat 8.7 grams, SaturatedFat 5 grams, Carbohydrate 40 grams, Fiber 5 grams, Protein 3 grams
BAKED STRAWBERRIES
Baking fruit is a great way to concentrate the flavors. I especially like doing it when strawberries are out of season and still a little firm. The balsamic vinegar is optional but gives them a nice kick. These would be a great topping on ice cream, oatmeal, pancakes, pound cake, or chocolate cake.
Provided by LauraF
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Quarter large strawberries and halve small ones. Place on a rimmed baking sheet. Add balsamic vinegar, sugar, vanilla, and salt. Toss to coat then spread back out in a single layer.
- Bake in the preheated oven until tender, about 20 minutes. Stir well and spread back out in an even layer. Continue baking until juices have started to thicken, about 10 minutes more.
Nutrition Facts : Calories 49.9 calories, Carbohydrate 11.5 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 82.2 mg, Sugar 8.3 g
POUND CAKE WITH FRESH STRAWBERRIES AND BALSAMIC SABAYON
Categories Cake Dairy Fruit Dessert Bake Strawberry Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients and 2 tablespoons vinegar in medium stainless steel bowl. Set bowl over pan of simmering water (do not allow bowl to touch water). Whisk until sabayon triples in volume and thermometer registers 160°F, 4 minutes. Place bowl over larger bowl filled with ice and water; whisk sabayon until cool.
- Beat cream in another medium bowl to soft peaks. Add sabayon and fold together. Cover and refrigerate sabayon.
- Puree 3/4 cup quartered berries with 2 tablespoons sugar and remaining 1 tablespoon balsamic vinegar in processor. Pour puree into large bowl. Add remaining berries and toss to coat.
- Arrange 3 thin cake slices on each of 6 plates. Spoon berry mixture alongside. Top with sabayon and serve.
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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