Pound Cake Parfaits With Strawberries
Pound Cake Parfaits With Strawberries
Category
Dessert
Prep Time
30 minutes
Cook Time
60 minutes
Calories
804
Author:
Giada De Laurentiis
Ingredients
- 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
- 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
For the cake:
For the assembly:
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 804
Amount/Serving
% Daily Value
- Carbs
- 104 grams
- Protein
- 16 grams
- Fat
- 38 grams
- Saturated Fat
- 22 grams
- Cholesterol
- 197 milligrams
- Sodium
- 458 milligrams
- Fiber
- 5 grams
- Sugar
- 66 grams
3 reviews & comments
The lemon pound cake looks good I'm definitely going to make it soon.
I made this is pound cake it was the BEST lightest lemon pound cake I have ever made. I am making it AGAIN today! I took the recipe one step further and glazed it with a lemon juice powdered sugar glaze. DELISH! With strawberries or stand alone. BEST lemon pound cake. I have made numerous lemon pound cake recipes.
I absolutely love the summer feel of this dessert! It’s something my twin girls can help me make and both enjoy. Yummmmm ?