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Pound Cake With Strawberry Sauce & Chantill

Pound Cake With Strawberry Sauce & Chantill recipe image
This elegant dessert combines the dense, buttery richness of a traditional pound cake with the bright, fruity acidity of a fresh strawberry sauce infused with cr&# 195;¨me de cassis. The sauce is pureed and strained for a silky smooth texture, offering a sophisticated twist on standard fruit toppings. Light, airy whipped cream adds a creamy counterpoint to the dense cake and tart berries. It’s an impressive yet simple dish perfect for brunches, summer gatherings, or as a special treat after dinner. The components can be prepared ahead, making serving effortless.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 694.7
Dietary: Gluten-free, Vegetarian
Description
This elegant dessert combines the dense, buttery richness of a traditional pound cake with the bright, fruity acidity of a fresh strawberry sauce infused with cr&# 195;¨me de cassis. The sauce is pureed and strained for a silky smooth texture, offering a sophisticated twist on standard fruit toppings. Light, airy whipped cream adds a creamy counterpoint to the dense cake and tart berries. It’s an impressive yet simple dish perfect for brunches, summer gatherings, or as a special treat after dinner. The components can be prepared ahead, making serving effortless.
Ingredients
  • 3 cup HULLED FRESH STRAWBERRIES
  • 6 tablespoon CREME DE CASIS
  • 4 tablespoon SUGAR
  • 1 cup CHILLED WHIPPING CREAM
  • 1 teaspoon VANILLA EXTRACT
  • 12 ounce POUND CAKE,cut into 1/2"
Directions
  1. 1
    Hull the strawberries and slice them in half or quarters depending on size.
  2. 2
    Place the strawberries, crème de cassis, and 2 tablespoons of sugar in a food processor or blender.
  3. 3
    Blend until the mixture is completely smooth and pureed.
  4. 4
    Pour the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract the liquid and remove seeds.
  5. 5
    In a large, chilled bowl, combine the whipped cream, remaining 2 tablespoons of sugar, and vanilla extract.
  6. 6
    Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form.
  7. 7
    Arrange the slices of pound cake on individual serving plates.
  8. 8
    Top each slice of cake with a few pieces of the reserved fresh sliced strawberries.
  9. 9
    Spoon the chilled strawberry sauce generously over the cake and berries.
  10. 10
    Top each serving with a dollop of the whipped cream and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 694.7kcal
% Daily Value *
Total Fat 23.7g37%
Saturated Fat 13.5g68%
Cholesterol 66.0mg22%
Sodium 20.9mg1%
Total Carbohydrate 97.7g33%
Dietary Fiber 27.0g108%
Sugars 19.5g
Protein 28.3g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Refrigerate the strawberry sauce for at least 1 hour before serving to allow flavors to meld and to chill thoroughly.

Ensure the whipping cream and bowl are very cold for the best volume and stability when whipping.

This dessert is best served immediately after assembly to prevent the pound cake from becoming soggy.

Keywords: pound cake, strawberry sauce, creme de cassis, whipped cream, dessert, brunch, summer treat, berry dessert, easy dessert, make ahead, vanilla, fruit sauce, party food, classic dessert, strawberry, cake
Read it online: https://www.chefs-mate.com/recipe/pound-cake-with-strawberry-sauce-chantill/