It doesn't get much better than this for a spring and summer dessert. Fresh lemony pound cake gets layered with sweet macerated strawberries, and topped off with ice cream and whipped cream. I love that this can be totally prepped in advance, then all you need to do is assemble a few ingredients together when it's time to eat.

Pound Cake Parfaits With Strawberries
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Pound Cake Parfaits With Strawberries

Category

Dessert

Servings

6

Prep Time

30 minutes

Cook Time

60 minutes

Image of Pound Cake Parfaits With Strawberries

Ingredients

    For the cake:

  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup part skim ricotta cheese (at room temperature)
  • 3 eggs (at room temperature)
  • 3 teaspoons lemon zest (from 3 lemons)
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/2 teaspoon vanilla extract

  • 1 ¾ cup all purpose flour, such as Petra

  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

    • For the assembly:

  • 1 quart strawberries (hulled and diced)
  • 4 tablespoons sugar (divided)
  • Pinch of salt
  • 1/2 cup heavy cream (chilled)
  • 1/2 teaspoon pure vanilla extract
  • 6 slices Lemon Ricotta Pound Cake
  • 1 pint vanilla or strawberry ice cream

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 9x5 inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
  2. To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
  3. Meanwhile in a small bowl combine the berries, 2 tablespoon sugar and salt. using a fork, toss well to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. In a separate bowl, whisk together the heavy cream, remaining 2 tablespoons sugar and the vanilla extract until soft peaks form.
  4. Dice the 6 slices of cooled lemon loaf and divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
nut free
vegetarian