Sunday, August 21, 2011

Strawberry Delight

In these last few weeks of summer, my sights have been set on cooking with as many seasonal fruits as possible. I happen to love the versatility of strawberries, and they're readily available right now. I wanted to dress up a tasty buttermilk pound cake with fresh strawberries and whipped cream. Well, that's all fine-and-dandy, but I've made dozens of those. I needed to step it up a notch, so I figured basil (also abundant right now) and a balsamic dressing would do the trick! Here's the recipe, followed by some of my strawberry favorites (sorry, they're not edible, but just as sweet.)

Pound Cake with Basil & Balsamic Strawberries

serves about 16
1 1/2 cups butter, softened (3 sticks)
2 1/2 cups sugar 
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk 
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F. In an electric stand mixer, beat the butter  and sugar at medium speed until light and fluffy. Add the eggs, one at a time, until just blended. 
2. Add flour to the butter mixture alternatively with buttermilk, beginning and ending with the flour. Add the vanilla and beat on low speed until just incorporated. Pour the batter into a greased and lightly floured 10-inch tube pan or two loaf pans. 
3. Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Cool completely and serve with Strawberries and fresh whipped cream. 

1/4 cup balsamic vinegar
1/4 cup firmly packed light brown sugar
1/4 teaspoon freshly ground pepper
1.5 pounds strawberries, rinsed and sliced
10 large basil leaves, julienned 

1. Combine vinegar and brown sugar in a small saucepan over medium heat, stirring constantly until sugar is dissolved (about 3 minutes). Remove from heat, stir in pepper and cool completely. 
2. In a large bowl, mix strawberries, basil and balsamic dressing. Serve with pound cake and fresh whipped cream. 

No comments:

Post a Comment