March 15, 2011

Fresh Strawberries with Vanilla-orange Pound Cake

It's Strawberry Season, right here, in the lovely and warm Sunshine State.  I stopped by a local roadside fruit and vegetable stand to purchase an entire flat.  The strawberries are bright, sweet, extra plump and super, super juicy.  I think we ate about half the flat before we even got them home!

I wanted to make a nice classic pound cake that would compliment the sweet and juicy strawberries.  I decided on a buttery, vanilla and orange pound cake.  Topped it off with some fresh, cold whipped cream - and it's heaven in our mouths!  

For the pound cake (adapted Martha Stewart recipe):
2 sticks unsalted butter, room temperature and more for pan
2 cups all-purpose flour, and more for pan
1 1/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract
1/2 teaspoon salt

Preparation:  Preheat oven 350 degrees F.  Butter and flour one 8 1/2" x 4 1/2" loaf pan
1. Cream butter and sugar on high speed until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Add extracts and salt.
4. Gradually add flour and mix on low until just combined (do not over-mix).
5. Bake approximately 1 hour, or until done.
6. Let cool in pan for approximately 15 minutes, then transfer to cooling rack.

For the whipped cream and strawberries
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
1 teaspoon pure vanilla extract
1 pound fresh strawberries, sliced

Preparation:  Place mixing bowl in refrigerator or freezer until cold
1. Combine whipping cream, confectioner's sugar, and vanilla.
2. Whip until soft peaks form.
3. Slice pound cake, add fresh strawberries, and a dollop of fresh whipped cream.

~ This dessert goes fast, so you won't have any leftovers.  Wink, wink!  Enjoy!


  1. Your pictures are beautiful and those strawberries look so fresh! I am sure this cake tastes awesome!