Best Sour Cream Pound Cake With Fresh Strawberry Sauce Recipes

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
• In a small bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
• Stir in the vanilla and sour cream.
• Slowly stir in the flour mixture, just until combined.
• Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

STRAWBERRY POUND CAKE

Steps:

• Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350°F/177°C).
• Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside.
• Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream.
• Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes.
• Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
• Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
• Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
• Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9x5" loaf pans and grease/flour those instead.
• Bake the cake. Pour batter into pan. Bake in a preheated 350°F oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
• Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
• In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
• Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

SOUR CREAM POUND CAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• Pre-heat oven to 350
• Grease and flour 12 cup bundt cake or 2 bread pans
• Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
• Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
• Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
• Beat in sugar.
• At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
• Spoon patter into prepared pan(s) smoothing the top
• Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
• Cool in pan(s) on wire rack for 10-15 minutes
• Run knife around edges and invert onto wire racks
• Cool completely
• Sauce
• Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
• Stir in lemon juice and strawberries
• Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
• When serving spoon sauce over cake slices
• Cover and store at room temperature

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.