Nothing says springtime like strawberries. And so, in the dead of winter, don’t you think we need to dream a little? For Valentine Day, I am serving this delicately flavored pound cake with strawberry infused whipped cream, and of course, lots and lots of strawberries!
Makes 1 large or 6 small cakes
- Butter – 2 sticks, room temp
- Sugar – 1 cup
- Duck eggs – 3 large eggs or 4 small
- Flour – 2 ½ cups
- Salt – ½ teaspoon
- Baking soda – 1/2 teaspoon
- Baking powder – 1 teaspoon
- Orange Blossom Water or vanilla extract – 1 teaspoon
- Mascarpone – 1 cup, or substitute with cream cheese or sour cream
Preheat to 350
In a large bowl, mix the softened butter with the sugar until it looks well incorporated.
Add the eggs, one at a time and beat until light and creamy.
Slowly stir in the dry ingredients, adding a dollop of Mascarpone as you mix. Stir in flavoring.
Transfer batter to a well buttered cake pan, or pans.
Bake until tester comes out clean. 30 – 45 minutes depending on the size of the pan/pans.
When cake is cool, slice in half horizontally.
- Whipping cream – 1 ½ cup
- Pureed Strawberries – ½ cup, about 6 medium strawberries
- Powdered sugar – ¼ cup
- Strawberries – enough to layer the center and the top of each cake, or cake
Mix powdered sugar with pureed strawberries. Whip the cream until peaks begin to form. Add the pureed strawberry mixture to the whipped cream and whip a bit longer.
Spread a layer of whipped cream in the center of each cake, or single cake. Place strawberries onto. Replace the top layer cake on top. Pipe or spread more whipped cream, and layer with more strawberries.
Will keep in the fridge for about 3 days with cream, or the cakes will keep up to a week without cream, then simply whip a small batch of cream when ready to serve.