This is the easiest way to make cheesecake for a crowd. Every piece is good and gets plenty of topping.
I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special
Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red berries on the inside and out are super sweet and bursting with flavor.
I love to eat them straight from the basket and I love pairing them with other flavors. Just last night I saw an instagram post about a mozzarella and pomegranate seed salad. It was lightly dressed with fresh mint, olive oil, wine vinegar and a little salt. I can’t help but think my version made with strawberries is going to be so fresh. The perfect summer salad.
You all know, I love pound cake too. So I thought I’d fold some strawberries into a pound cake batter. They really added a whole other level of moisture. For the glaze I went for a strawberry lemonade taste.
I made a standard glaze with confectioners’ sugar and lemon juice, but then added some strawberry jam that I had melted. It gave the glaze a wonderful speckled pink color and the flavor was the perfect blend of sweet and tart. A great summer cake to take along or have on your counter.
I hope you enjoy this recipe as much as my family did. Be sure to send me comments and post pictures of your version.
Fresh Strawberry Pound Cake
- 1 cup Unsalted Butter, room temperature
- 4 Large Eggs, room temperature
- 1 cup Sour Cream
- 2 pints Fresh Strawberries, washed and chopped into bite-sized pieces.
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 2 cups Granulated White Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 cups Confectioners' Sugar, sifted
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Strawberry Jam, heated to make thinner
- Preheat oven to 375° with rack in middle of oven.Grease and flour a large bundt pan, set aside.
- Whisk together, flour, salt, baking soda and baking powder, in a medium bowl. Set aside.In the bowl of a stand-up mixer, cream together butter and sugar until light and fluffy. This will take 3-5 minutes on medium.Add eggs, on at a time.Add in the vanilla.
- Turn mixer to low and add the dry ingredients, alternating with the sour cream, in three additions. Start and finish with dry ingredients. Remember to not overwork the batter. Mix only until just combined.
- Fold the strawberries in, gently.I like to use a scopp to put the batter into the pan. It is a thick batter and I find this gives a more even fill. Then smooth top.Bake in preheated oven for 55-65 minutes, A cake tester should come out with just a few moist crumbs.Let cool, in pan, on rack for 30 minutes. Turn out and then let cool comoletely, before frosting.
- You can make the glaze while the cake is cooling.Whisk lemon juice into sifted confectioners sugar. Be patient. It may take a minute to come together.Once it does start to come together, whisk in melted strawberry jam.Whisk until smooth. Pour over cooled cake and serve.
The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…
- Coarse salt for rimming glass
- 2 ounces Tequila
- 1 ounce Orange Liqueur
- 2 ounces Fresh Carrot Juice
- 2 Tablespoons Fresh Lime Juice
- 2 Table spoons Fresh Orange Juice
- 1 Tablespoon Simple Syrup
- whole carrots, scallions for garnish
- Quickly dip glass rim in water then into the salt.
- In a shaker filled with ice pour tequila, orange liqueur, carrot juice, lime juice, orange juice and simple syrup.Shake well to combine.Pour into preferred glass, filled with ice.Garnish with whole carrots and/or scallions.Serve.
- 4 Medium Avocados
- 2 sprigs Fresh Rosemary
- 1 Serrano Pepper
- 1 Garlic Clove
- 1 small Lime
- pinch Kosher Salt
- Peel and remove pit of all 4 avocados.In a medium serving bowl, or Mojacete, mash the avocados, coarsely.
- Strip the leaves from the rosemary and mince them, almost to a paste.For the Serrano pepper, remove all membranes and seeds, then chop fine.Mince garlic clove, fine.
- Stir with a fork, you are kind of mashing a little more, as you add the rosemary, pepper and garlic.Squeeze in half of lime juice. Add salt and then taste.Adjust seasoning by adding more juice or salt.Serve with chips.
These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.…
Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake. Miss Grace holds a special place because,…
Green Goddess Dip for Vegetables and entertaining.
Green Goddess Dip
- 1 cup Mayonnaise
- 1 cup Sour Cream
- 2 Garlic Cloves, minced
- 1/4 cup each fresh dill, fresh chives, fresh parsley all minced You can use whatever herbs you have on hand. Fresh is best.
- 2 Tablespoons Fresh Lemon Juice
- Kosher salt & fresh ground pepper to taste
- Stir together mayonnaise and sour cream, then add in minced garlic cloves.Add in minced fresh herbs and stir to completely incorporate.Stir in lemon juice and Salt & Pepper.It is best if you can let it sit overnight, but you can serve immediately with fresh cut veggies and crackers.
I love sweet tea. However long ago my grandparents started making with sweet n low. Traditionally it is made with a simple syrup. While I can’t really drink tea that sweet anymore, I’ve often wondered what it would be like in cake form. Well here…
See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…
Last week was National Beer Day. While I love a good COLD beer, I am much more of a baker than a drinker.
When I was in college a friend gave me a recipe box filled with some of her favorites and I have enjoyed them ever since. In that box was a simple recipe fro Beer Bread. I think this is the perfect recipe for kids in college and just graduating, too.
It is so god, just as the recipe instructions, but it also lends itself to creativity and variations. I recently posted an IGTV and I encourage you to take a look. As long as you keep the ratios the same, and the general nature of the ingredient, the recipe should turn out great.
For example, the original recipe calls for 1/3 cup butter, melted, if you want to sub out that fat, you could use olive oil or any other kind as long as it still measures 1/3 cup in its final form. 1/3 cup coconut oil out of the jar is not the same as 1/3 of a cup melted coconut oil. Same goes with sugar. 3 tablespoons of granulated sugar could be substituted with 3 tablespoons honey agave or even packed brown sugar. You see where I’m going with all of this?
I did a standard recipe and then subbed olive oil for the butter. Then I added 3/4 tablespoon ground black pepper and 3/4 cup parmesan to the recipe… Cacio e Pepe Bread.
You could do the recipe as is and add 2 cups mashed bananas… Banana Beer Bread. Let you imagination go wild.
- 8x4 Loaf Pan
- 3 cups Self-Rising Flour see notes below for substitution
- 3 Tbs. Granulated White Sugar
- 1 tsp. salt I said it wrong in the video
- 1/3 cup Unsalted Butter, melted
- 1 12-oz. bottle Good quality Beer
- Preheat oven to 375°.Whisk together all dry ingredients.Stir in butter then beer. Do not overmix.Pour "dough" into a well buttered 8x4 loaf pan and bake for 50-60 minuites. Remove from oven when a few moist crumbs are still on the tester.
- Let cool for 10 minutes in oan them turn out and cool on rack. I love it warm but you can serve at any temperature.