Finish your July 4th feast on the lighter side with Berry Pound Cake, full of blueberries and strawberry puree, then topped with homemade whipped cream and fresh berries. The perfect dessert for a warm summer's day.
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Instructions
Make the strawberry puree
In a blender, combine the strawberries and the sugar. Blend until pureed and smooth. Set aside.
Make the pound cake
Preheat the oven to 350°F. Spray a loaf pan with baking spray, and set aside.
In a small bowl, measure the flour, baking powder and salt. Stir until incorporated. Set aside.
In a large bowl, whisk the egg and sugar together until smooth.
Pour in the almond milk, olive oil and the vanilla extract, whisking until well incorporated.
Sprinkle the dry ingredients into the wet ingredients, folding them into the batter until smooth.
Pour the strawberry puree into the batter, folding it until the mixture is combined.
Add the blueberries to the mixture, folding the berries into the batter until just mixed in.
Pour the batter into the prepared loaf pan.
Bake for 1 hour, then insert a knife or a toothpick to check the doneness. Bake for an additional 30 minutes, checking every 10, until the pound cake is cooked through.
Let the pound cake come to room temperature.
Make the whipped cream
In a medium-sized glass bowl, whip the heavy whipping cream with a hand mixer at a high speed.
Sprinkle in the powdered sugar and the salt as the cream is being whipped.
When it reaches the desired consistency, stop the hand mixer. Serve immediately, or cover with plastic wrap until time to serve.
Serve the pound cake
Slice the room temperature pound cake.
Serve with a dollop of whipped cream and fresh berries sprinkled on top.
Notes
To make this recipe completely dairy free, whip cold coconut cream with a hand mixer.