We are smack dab in the middle of strawberry season and I couldn’t be happier. These plump red berries are one of my favorites, so I’m definitely taking advantage of them. Their freshness balances perfectly with sweet pound cake and the tartness of the balsamic vinegar. This dessert is sure to please everyone.
Fun fact: Pound cake gets it name because you use one pound each of flour, sugar, eggs, and butter. I’ve slightly modified that (let’s be honest, that’s a LOT of sugar and butter), but it’s still just as good!
- 3 tsp baking powder
- 3 cup flour
- Dash of salt
- 2 1/2 cups sugar
- 3 sticks unsalted butter (room temperature)
- 6 medium
- eggs2 tsp vanilla extract
- 3/4 cup milk
Whipped cream & Balsamic
- Heavy whipping cream, chilled
- 1/4 cup sugar
- 1/4 cup balsamic vinegar (chocolate balsamic vinegar is also AH-MAZING with this)
Preheat oven to 325 degrees. Grease a bread pan then sprinkle with flour to prevent sticking. Whisk together the baking powder, flour, and salt. In a separate mixing bowl, mix together the sugar and butter until light and fluffy. Add eggs one at a time, then add the vanilla extract and milk.
Gradually add the flour mixture until fully combined. Pour the batter into the bread pan and bake for roughly an hour and 10 minutes, until a toothpick comes out clean. (If the top looks like it’s browning too fast, cover it with tin foil. Thanks for the tip Martha Stewart!)
While the cake is baking, combine the cream and sugar and begin whisking on high speed for 5 minutes, or until a fluffy consistency forms. (Or just use Cool Whip!).
When the cake is done, let it cool in the pan for 10 minutes before cutting. To serve, slice the cake, top with strawberries and a dollop of whipped cream. Hollow out the middle of the whipped cream and pour in the balsamic. Ta da!
Happy Eating, XO.