Southern Belle Magazine May 2013, Issue 1 - Page 44

Fresh Strawberry Cream Cheese Pound Cake INGREDIENTS: 1 ½ cups (3 sticks) unsalted butter, room temperature 1 8 oz. pkg. cream cheese 3 cups sugar 6 large eggs, room temperature 1 tsp. vanilla extract 3 cups all-purpose flour ½ cups fresh strawberries, hulled and chopped 1 tsp. strawberry extract 2 tsp. salt Nonstick cooking spray (Baker’s Joy recommended) DIRECTIONS: Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat approximately 3 minutes until fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Mix in strawberry extract. Add ½ of flour and salt, mixing well on low speed. Add remainder of flour and salt, mixing well. Carefully fold in strawberries with a spatula. Coat a large bundt pan or two 8 ½ by 4 ½ inch loaf pans (1 ½ quarts each) with cooking spray. Immediately pour in batter. Batter will be very thick. Spread top of batter to smooth out with a spatula. Tap pan or pans on a work surface to remove air bubbles. Bake until golden brown on top and a toothpick inserted in the centers come out almost clean, 60 to 75 minutes. Cool 10 minutes in the pan. Turn out onto wire rack with top sides up and cool completely. Serve with fresh whipped cream and sliced strawberries. Karen Giordano’s Recipe for Southern Belle Magazine Old Fashioned Strawberry Preserves INGREDIENTS: 2 pounds fresh strawberries, hulled and crushed 5 cups white sugar 5 tsp. lemon juice 1 pinch salt DIRECTIONS: In a large stockpot, combine prepared strawberries, sugar, lemon juice and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until temperature of the mixture has reached 220 degrees. Transfer the mixture to hot sterile jars, leaving ½ inch headspace, and seal with sterile lids and rings. Process jars for 10 minutes in a water bath. Remove carefully from water bath and set jars on clean towel to cool and self-seal. Refrigerate preserves once the seal is broken. Karen Giordano’s Recipe for Southern Belle Magazine 44