Doesn’t that picture just look like summer on a plate? This plate includes my newest baking obsession the whipped cream “pound” cake and strawberries from our garden.
Pound cakes are a great foil for fresh fruit in my opinion. But often that whole “pound” part makes them seem a bit heavy to me. This cake is a lighter tasting (probably not in calories) version that I very slightly adapted from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter. I currently have this book from the library, but it is on my wish-list as well. I’m not a huge cake fan unless it is of the “breakfast cake” variety. Seriously, who are we kidding with the whole “coffee cake” thing? We just wanted to come up with a way to eat cake for breakfast. I’m ashamed to say I had some a couple days ago with my usual breakfast yogurt in place of toast because I talked myself into the notion that it was faster to to cut off a slice than toast the bread. My friends/colleagues that I was rushing to meet were rather amused…
This cake doesn’t weigh you down and you can taste the sweetness of the cream, but it isn’t overly sweet. It is wonderful with berries or without. It is important that the cream is very cold before you whip it (I put mine in the freezer for about 10-15 minutes before whipping). I also put the bowl and beaters in the fridge for a bit to really keep everything cool.
Whipped Cream Pound Cake with Strawberries
- 1 cup heavy cream (really cold)
- 1 1/2 cups sifted all purpose flour (spoon and level)
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 4 large eggs, room temperature
- 1 1/3 cup superfine sugar
- 1 tsp vanilla extract
- 1/2 tsp vanilla paste (or additional extract)
- Pam with flour for the Bundt pan
- Strawberries, sliced
Place a rack in the lower third of the oven. Preheat the oven to 350 degrees. Spray a Bundt pan with Pam with Flour spray and set aside.
In a medium bowl, whisk together, flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with a whip attachment, beat the eggs on medium-high speed for 5 minutes. Add sugar 1 TBSP at a time, taking about 4 minutes to add the whole amount. Then add vanilla extract and paste and mix until blended. Stop and whip the cream as directed below.
In another chilled bowl, whip the cream on medium-low speed until firm speaks form. (don’t overmix or it will become grainy). Set aside.
Turn electric mixer to low and add the dry ingredients in to additions, mixing until just blended (scrape down bowl as needed).
Remove the bowl from the mixer. Using an oversized rubber spatula, fold in the whipped cream, one third at a time. Be sure to thoroughly fold in the batter.
Spoon batter into the prepared pan and smooth the top with a large spoon. Bake for 50-60 minutes. (if your pan is dark turn heat down to 325). The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center comes out clean.
Remove cake from oven and place on a cooking rack for 20 minutes. Invert pan onto the rack and carefully lift it off. Let cake cool completely. Serve with strawberries.
Store leftovers in either a covered cake pan, or covered with plastic wrap. The cake can be frozen.