Ingredients: |
Ingredients: Pound Cake:
NOTE: Cut this recipe in half for the trifle recipe
2 c. unsalted butter softened
3 1/2 c. granulated sugar
6 large whole eggs
5 large egg yolks (these 6 yolks are in addition to the 6 whole eggs)
1 tbsp. vanilla extract
1 tsp. salt
3 1/2 c. all-purpose plain flour (438g)
Note: you can use angel food cake or lady fingers if desired
Strawberry Puree:
1 lb. strawberries
1/2 c. sugar
3/4 tsp. vanilla
Whipped Topping:
1 3/4 c. heavy whipping cream
1 1/2 c. powdered sugar
1 tsp. vanilla
Strawberry Glaze:
1/2 qt. whole fresh strawberries, hulled
Red food coloring (optional)
2 tbsp. orange-flavored liqueur (Grand Mariner) or Orange Juice
1/2 jar (12 oz.) strawberry jelly
tbsp. cornstarch
2 additional pounds of chopped strawberries for the layers, reserving a few whole strawberries for the top.
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Directions: |
Directions:Pound Cake:
1. Preheat oven to 350º and generously grease with shortening and flour a 10" tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
2. Place your butter in a large bowl (this recipe makes a lot of batter!) Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
3. In a separate medium-sized bowl, combine your eggs, additional yolks, vanilla extract and salt. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
4. With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don't pour all the mixture in at once). If you can't manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more.
5. Once all of the egg mixture is combined, pause to scrape down the sides and bottom of the bowl. Increase speed to medium-high and beat for another 1-2 minutes. Reduce mixer speed to low and gradually (about 1/4 cup at a time) add flour to the batter until all has been added. Scrape down the sides and bottom of the bowl again and stir on medium speed until well-combined and beat for another minute.
6. Spread batter evenly into prepared tube pan, using a spatula to smooth surface of the batter. Transfer to 350º oven and bake on the center rack of your oven for 1 hour and 10-15 minutes or until wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry).
7. Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pane and the center.
8. Carefully invert pound cake onto a cooling rack and allow to cool completely. Then cut the cake into bite sized pieces.
Strawberry Puree:
Add strawberries, sugar and vanilla to a sauce pan. Cook over medium heat, stirring occasionally, until sauce comes to a boil. Boil for 1 minutes then remove from heat and allow to cool completely.
Strawberry Glaze:
In another saucepan combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature.
Whipped Topping:
Add whipping cream powdered sugar and vanilla to a large mixing bowl and whip until stiff peaks form. (Tip: I also added 2 tsp. grand mariner to the cream bit. It's not necessary but it is good.
Cake Asembly:
You will have 2 layers so divide ingredients already prepared in half. Begin with a layer of cake on bottom, add strawberries, puree and whipped cream. Repeat for 2nd layer ending with whipped cream on top. Top with whole strawberries and drizzle with strawberry glaze.
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