Amaretto Pound Cake with Strawberry Chantilly
The aroma of fresh strawberries was absolutely intoxicating as we walked through the produce section of our grocery store the other day, so we couldn’t pass up getting some. We didn’t know what we were going to do with them, just that we had to have them. Zach decided today to use them two ways: syrup, and chantilly or whipped cream, to go with pound cake and vanilla ice cream. We’re glad that the pound cake recipe yields 20 mini loafs with the tin we used, so there are lots of leftovers to turn in other types of desserts (fold into home-churned ice cream, dip in fondue, parfait…).
Makes 2 portions perfectly for the sauce and whipped cream, with about 18 leftover mini pound cakes (if you use a tin similar to ours)
• For the strawberry sauce:
1 pint of strawberries for the sauce, sliced
About 10 strawberries for garnish, cut in tiny cubes
1/4 cup of water
1/4 cup of white sugar
In a small saute pan, cook down the sliced strawberries, water, and sugar over medium heat.
Maintain over medium heat for about ten minutes until berries are fully broken down.
Remove from heat and pour through a strainer to collect and discard seeds and pulp.
Keep in the refrigerator until serving. Stir in the cubed strawberries immediately before serving so that they don’t degrade at all in the sugary sauce.
• For the pound cake (our butter, milk, and whipping cream [used in the chantilly] all came from Strauss Family Creamery):
1 lb. of butter, plus 4 tbs. for greasing the tin
3 cups of all-purpose flour
3 cups of white sugar
1 cup of whole milk
2 tbs. of amaretto liqueur
1 tsp. of almond extract
1 tsp. of vanilla extract
1/2 tsp. of baking powder
Preheat oven to 350 degrees F. Sift together the flour and baking powder; set aside. Add the amaretto liqueur, almond extract, and vanilla extract to the milk; set aside. Melt 4 tbs. of butter to grease your mini loaf tin.
Combine butter and sugar in a mixing bowl. Begin mixing on low speed and slowly increase the speed to medium-low until the butter and sugar are fully combined. Continue creaming for an additional 2 minutes. During this time, add one egg at a time with about 15 seconds between each egg. Turn the speed up to medium and cream for another 3-4 minutes until light and fluffy.
Incrementally, and while the mixer is running on the lowest speed, add about 1/3 of the dry ingredients to the creamed butter, then half of the milk mixture, then another 1/3 of the dry ingredients, then the last of the milk mixture, and finally the last of the dry ingredients.
When the batter is completely smooth, scoop into the greased tin and bake for 22-25 minutes until lightly golden brown and a toothpick stuck in the center pulls out clean.
Let cool slightly before depanning.
• For the chantilly, aka whipped cream:
2/3 cup of heavy whipping cream
2-3 tbs. of honey (to taste)
1/4 cup of strawberry syrup (from recipe above)
Mix whipping cream, honey, and half of the 1/4 cup of strawberry syrup in a bowl with a whisk or hand mixer for 2-5 minutes, until cream is fluffy and soft peaks form. Add the last of the strawberry syrup and whip just a little more to incorporate. Make sure not to over-whip, or else you will make butter. Keep in the refrigerator until ready to serve.
Ladle some syrup onto the serving plate, place a pound cake, pour on the cubed strawberries, add a scoop of vanilla bean ice cream (ours is from Mission Hill Creamery), and pipe a rosette of chantilly (or just plop on that last part with a spoon if you don’t have pastry bags). Flavor trumps visuals every time, anyway.