Cold Oven Pound Cake with Strawberry filling

 Pound Cake can be used in so many different desserts or enjoyed plain and simple with a cup of tea.

The method I use is slightly different. It is  simpler than the classic creaming of the butter and sugar.

Cold Oven Pound Cake

• 1 cup hot melted butter
• 1 cup sugar
• 4 large room temperature farm fresh eggs
• 2 teaspoons vanilla
• 1 1/2 cups cake and pastry flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder

1. Sift the flour, salt and baking powder onto a piece of waxed paper or a large bowl.


2. In a blender or preferably food processor. . combine the sugar and the eggs and vanilla. .process one minute.


3. Slowly in a steady stream. .pour the melted cooled butter through the tube. Process until combined.


4. Put the wet ingredients into a larger bowl. .and add the flour .. a third at a time. .blending t with a whisk. .. . until all the flour is combined.


5. Prepare one 9 X 5 loaf pans or 3 small loaf pans.


6. Spread the batter evenly in the pans.


7. Place in COLD oven.


8. Turn oven to 325 F.


9. Bake the the larger pan for 45 minutes . . then check with a toothpick ..the toothpick should have a lingering crumb or two. If it isn't quite there. . check it again after five minutes. . The smaller loaf pans. . check after 30 minutes and then every five minutes after. If you bake them too long. .they will be dry. .


10. Remove from pans to cooling rack while still warm.

Strawberry Filling

• 1 pound . . 2 1/2 cups sliced or diced washed strawberries. .California strawberries won't really break down. . so consider how large you want them in the filling.
• 1/2 cup white sugar
• 2 tablespoons cornstarch

1. Combine the cornstarch and sugar.


2. Put the prepared strawberries in a medium saucepan.


3. Add the cornstarch and sugar.


4. Turn to medium high heat and stir constantly until hot and bubbly and thickened. . .about 3 - 4 minutes.


5. Remove from heat. . pour into a large shallow bowl to cool completely before constructing your strawberry slice cake.

Making the Strawberry Slice Cake (serves 8)

1. Slice your cooled Loaf pan baked Pound cake into 4 layers. . .the top rounded edge is reserved for snacking or another use. You will use 3 flat layers for this cake.


2. Whip 1 cups whipping cream combined with one package whipping cream stabilizer (the stabilizer is important since the cake will be refrigerated overnight) and 2 tablespoons sugar. Set aside.


3. Line the loaf pan with plastic wrap with sides hanging over to remove the cake later.


4. Divide the strawberry filling over each pound cake layer.


5. Put the first layer in the loaf pan and put 1/3 of the whipped cream on top.


6. Repeat. . but on the last layer. .put the remainder of the whipping cream in a decorator bag and use a star tip to decorate the top as you wish.


7. Freeze until just firm. . .and then slice and refrigerate. Cutting while slightly frozen gives nice neat slices. 

This cake is a perfect make ahead cake Just freeze until the day you want to serve it, take it out in the morning, slice it and keep refrigerated until a half hour before serving.