|

Strawberry Topped Pound Cake with Lemon Whipped Cream

Strawberry Topped Pound Cake with Lemon Whipped Cream

I went to the local farmer’s market on Saturday and loaded up on locally grown fruits and veggies, including 6 pints of Hood strawberries. YUM! The berries were super fresh, ripe, and juicy. I decided to make a big batch of strawberry freezer jam with half of them and a strawberry shortcake with the other half. My son had a buddy spend the night on Saturday, so this was their dessert and they both gave it two thumbs up and said it was “totally blog-worthy delicious”. This dessert was easy to make and a great way to use up those beautiful ripe strawberries!

Strawberry Topped Pound Cake with Lemon Whipped Cream

How to Make Strawberry Topped Pound Cake with Lemon Whipped Cream

Clean and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Pour the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Place into the refrigerator until needed.

Slice the pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream then a little sprinkling of lemon zest on top. Serve immediately. Enjoy.

Strawberry Topped Pound Cake with Lemon Whipped Cream

 

Strawberry Topped Pound Cake with Lemon Whipped Cream

 

Yield: 8   

Total Time: 30 minutes +/-

Ingredients:

4 cups fresh strawberries, hulled
Sugar, to taste, depending on the sweetness of the berries, about 2 tablespoons
1 pint heavy whipping cream
2-3 tbsp powdered sugar, to taste
Zest from 1 lemon
1-2 tsp fresh lemon juice, to taste
1/2 tsp vanilla extract
Frozen pound cake, thawed and cut into slices

Directions:

Clean and hull the strawberries then slice them into a large bowl. Add sugar, to taste, depending on the sweetness of the berries; gently stir to mix evenly. Cover with plastic wrap and refrigerate for at least 30 minutes.

Pour the heavy cream into a chilled bowl. Beat with a hand mixer for 1-2 minutes, then add the powdered sugar, to taste, lemon zest, lemon juice, and vanilla extract. Continue beating until the cream is thick and fluffy. Place into the refrigerator until needed.

Slice the pound cake and spoon some strawberries and sauce on top of the pound cake. Add a dollop of lemon whipped cream then a little sprinkling of lemon zest on top. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published.

6 Comments

  1. Simple yet so delicious Pam.
    Strawberries are at it’s best now and it’s one of my favourite fruits of all times!
    Cheers,
    Lia xx

  2. As if strawberry topped pound cake isn’t enough to celebrate, noooooooo, you had to go and top the whole tempting creation with Lemon Whipped Cream, oh my word Pam!!! I can see why the boys thought it was blog worthy, lol…(isn’t it amazing that kids can decipher such things in this day and age:)

    Thank you so much for sharing, Pam…