Pound Cake - Strawberry Shortcakes
Prep time: 
Cook time: 
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Serves: Large loaf cake, for several strawberry shortcakes
 
A moist & heavenly pound cake, makes it's debut in strawberry shortcake, perfect for Valentine's Day or any sweet occasion!
What to get:
Homemade Pound Cake:
  • 1.5 cups (3 sticks) unsalted butter (completely softened to room temp)
  • 3 cups baker's sugar (fine)
  • ¼ tsp salt
  • 6 eggs
  • 1 small, ripe banana (very ripe)
  • 3 cups sifted cake flour (ultra fine flour, measure after sifting)
  • ½ pint heavy whipping cream
  • 1 tsp vanilla extract
For Assembling Strawberry Shortcakes:
  • Pound cake slices (above recipe)
  • 1 carton ripe strawberries, cleaned & sliced (or frozen berries, thawed if no fresh)
  • ½ - 1 pint heavy whipping cream (to make homemade whipped cream)
  • ⅛ tsp almond extract (for whipping cream)
  • 2 tsp powdered sugar (for whipping cream)
  • Powdered sugar (topping, optional)
What to do:
  1. Preheat oven to 325 degrees, and grease & flour loaf pan.
  2. Mash the overly-ripe banana thoroughly in small bowl, with wooden spook or fork, until smooth and almost liquid, no chunks.
  3. Sift cake flour, and measure-out 3 cups, add salt, set aside.
  4. In large bowl of an electric mixer cream butter and sugar until smooth and fluffy.
  5. Add eggs one at a time, then add in pureed banana, until mix is smooth.
  6. To mix, alternating, add ½ cup of flour mix and heavy cream, until all is incorporated, adding vanilla and blending on medium for another minute.
  7. Fill prepared loaf pan ¾ of the way (I filled mine more), and bake any extra remaining batter in a muffin tin, or small pan.
  8. Bake for ~1:15 - 1:35 mins depending on oven, where toothpick inserted in center of cake, comes out clean (remaining batter in smaller pan will take only ~40 mins).
  9. Cool cake in pan on a wire rack for ~30 min, then transferring loaf upside down onto platter or plate carefully (loosed edges first with a knife).
  10. Slice cake into about 1 inch slices, and using a heart-shaped cookie cutter (if desired), cut out two heart shaped pieces.
  11. Make whipped cream in bowl of electric mixer on high speed, whisking until it thickens and peaks begin to form (about 5 mins), then add sugar and extract whipping to blend (store in refrigerator until ready to serve/assemble).
  12. Slice several strawberries, sprinkle with granulated sugar as desire to sweeten.
  13. Assemble shortcakes by placing one piece of pound cake (heart-shaped) on small plate, layer of sliced strawberries on top, then spreading thick layer of whipped cream, 2nd layer of strawberries, 2nd whipped cream layer, finishing with top piece of cake. Sprinkle powdered sugar or more whipped cream on top as desired!
Notes:
This is an absolutely fantastic cake recipe, with subtle sweetness of real banana that keeps this one undeniably moist. This cake saves well wrapped in plastic and is great on its own. Cooking time will vary, depending how much batter you place in pan. I overfilled and mine took forever! The hint of almond in the whipped cream is a nice pairing with freshly ripened strawberries. Add as much of the cream or berries as you please, can be served many ways.
Serving size: 2 slices cake/shortcake dessert
Recipe by the dinnervine at http://www.dinnervine.com/2014/02/pound-cake-strawberry-shortcakes/