Butter-Toasted Vanilla Pound Cake with Macerated St

Name: Butter-Toasted Vanilla Pound Cake with Macerated Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh strawberries, sliced; 2 tablespoons balsamic vinegar; 2 tablespoons sugar; 3 drops almond extract; Pinch salt; Generous pinch coarsely ground black pepper; 4 tablespoons butter; 4 slices Vanilla Pound Cake, recipe follows, or store-bought; 4 scoops vanilla ice cream; 1/4 cup sliced almonds, toasted, for garnish; 1 cup all-purpose flour; 1 cup cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan; 3 ounces cream cheese, softened; 1 1/2 cups sugar; 5 eggs; 1 tablespoon pure vanilla extract

Servings: persons

1 pound fresh strawberries, sliced
2 tablespoons balsamic vinegar
2 tablespoons sugar
3 drops almond extract
Pinch salt
Generous pinch coarsely ground black pepper
4 tablespoons butter
4 slices Vanilla Pound Cake, recipe follows, or store-bought
4 scoops vanilla ice cream
1/4 cup sliced almonds, toasted, for garnish
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
1 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract

1
In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat.
2
Leave to macerate for 15 to 20 minutes in the refrigerator.
3
Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan.
4
Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes.
5
Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
6
Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice.
7
Top the slices with some of the macerated strawberries and garnish with toasted almonds.
8
Serve immediately.
9
Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
10
In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt.
11
Set aside.
12
In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
13
Add the sugar and mix for 1 minute.
14
Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended.
15
With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
16
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes.
17
Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.

2155

kcal

Calories

114

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound fresh strawberries, sliced, 2 tablespoons balsamic vinegar, 2 tablespoons sugar, 3 drops almond extract, and more.

Yes, Butter-Toasted Vanilla Pound Cake with Macerated Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter-Toasted Vanilla Pound Cake with Macerated Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions