{Individual} Strawberry Pound Cakes

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Today was one of those perfectly sunny, gorgeous days that felt like spring! After so many days of cold, the sun was truly therapeutic. I was sitting outside, watching Declan ride his bike when I started dreaming of a fruity dessert for tonight. The more I thought, the more I wanted it.Β 

I love pound cake and I love individual desserts and of course strawberries and cream are the perfect combination to welcome the weekend.

This dessert whips together in just a few minutes and tastes like summer.

On Monday we celebrated Declan’s birthday! I can’t believe I have a 3 year old. Am I really old enough for this? We celebrated for two days straight. Monday I took him out for french fries and ice cream…his dream lunch. Pretty much said “yes” to his every wish (which backfired a few days later! Haha) and just tried to make it extra special.

Tuesday we made his “Lion” birthday cake and he ate lots of frosting and licked the edges of the cake when I wasn’t looking. We took him swimming at the hotel with his cousins…and by the time his official party came around at “Grandma’s House” that evening, he was spoiled and exhausted.

Wednesday he stayed in his new pajamas all day long and played with new toys. He ate microwave popcorn and leftover cake. It took him a few days to realize that the parties were officially over and yes, normal life does continue! He begged to have another birthday. Not so fast little man!

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Bake the pound cake in a cupcake pan to create these perfectly delicious little desserts. Easy enough for a weeknight but pretty enough for Valentine’s day just around the corner! I think thats a Holiday we should celebrate all week long. πŸ˜‰

{Individual} Strawberry Pound Cakes

  • Servings: 12
  • Time: 45 min
  • Difficulty: easy
  • Print

  • POUND CAKE:
  • 2 sticks butter, softened
  • 1 1/4 cups white sugar
  • 1/2 tsp vanilla
  • 5 eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • In mixing bowl, beat softened butter and sugar until light fluffy. About 7-8 minutes. Add eggs, 2 at a time. Mixing well after each addition and scraping sides of bowl. Add flour and salt and mix until just combined.
  • Grease 1 cupcake pan well. Spoon batter into each cupcake. Bake at 350ΒΊ for 18-20 minutes. Let cool 5 minutes before using knife to release each cake to cool on wire rack.
  • Meanwhile make compote.Β 
  • STRAWBERRY COMPOTE:
  • 3 cups very ripe diced strawberries
    2 tbsp lemon juice, freshly squeezed
    2-3 tbsp sugar
  • Place the strawberries, lemon juice, and sugar in a medium sauce pan over medium heat. Use a potato masher to smash them a bit and release some of their juices. Bring them to a simmer, then cook for 5 minutes, stirring occasionally. Remove from heat and cool completely.
  • WHIPPED CREAM:
  • 4 oz cream cheese, softened
  • 1 1/4 cup heavy cream
  • dash vanilla
  • 1/2 cup powdered sugar
  • In mixing bowl, whip cream cheese until smooth. Add heavy cream, vanilla, and powdered sugar. Beat until thickened and smooth.
  • ADDITIONAL chopped STRAWBERRIES mixed with 1 tbsp sugar if desired.
  • ASSEMBLE CAKES:
  • Cut each mini cake in half. Place widest end (which would be the top of the cupcake) on plate. Top with 1 tbsp whipped cream. Place a few chopped strawberries on cream. Place a dab of cream on the bottom of the top piece of the cake, so that it stays in place.
  • Top with a spoonful of cream, a drizzle of strawberry compote and a whole strawberry.
  • Refrigerate until serving. Best if served within 1-2 hours. Enjoy!

 

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4 thoughts on “{Individual} Strawberry Pound Cakes

  1. Joy, the strawberry shortcakes look delicious! BUT we are in Bangladesh. I have a question for you. Do you have a simple white bread recipe for sour dough? I am making sour dough bread here but I am feeding it with potato flakes, sugar and water. We are trying to think of something Nesar’s family could do for a living. So Donald looked on line and found a recipe for sour dough with just adding flour and water. So I have made the starter, adding flour and water each day. It strongly suggests using a scale to get the exact amount of flour each time and of course I don’t have a scale here. But it looks bubbly and I think I am ready to start making a loaf of bread. Do you have to store this kind of sour dough starter in the fridge? The kind I use I keep in the fridge betweens times of using it. Thinking of you, Linda

    Liked by 1 person

    1. Hi Linda! Great hearing from you again. Stanley and I have been thinking of Bangladesh a lot recently and wishing we could visit! Hasan has been messaging us and said Sharmine is getting married in March!
      Good for you! Sounds like you made a good starter from scratch. I got mine from a friend and now I just feed it with 1/3 cup dark rye flour and 1/3 (or a little less) water mixed with 1 tbsp active starter. You don’t need to refrigerate it if you feed it every day. I think I have your email address so I can send you the white sourdough bread recipe I use. Its very basic with few ingredients. Thats great that you are helping Nesar’s family start up! I hope it takes off for them.
      Blessings to you!

      Like

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