week 8: strawberry pound cake
I promise, I don’t work for Williams-Sonoma. I re-visited the pound cake recipe for a friend at work, but adapted the recipe to make it strawberry pound cake instead of mango.
A couple of things were different about this version: I subbed 1 cup of chopped fresh strawberries, macerated in 1 tbsp powdered sugar and 2 tbsp heavy whipping cream, for the mango.
I mixed the batter less, and that resulted in a lighter cake. It’s still a bit on the dense side though, so I served it with whipped cream and sliced fresh strawberries. It was a big hit, even without the glaze, but next time, I will probably add even more strawberries and bake it 55 minutes–60 minutes made for a pretty brown crust.