- via Bon Appetit as mentioned here
- On cupcakes made from this recipe (without the lemon zest). No whipped cream. Strawberry goo recipe modified by: instead of food processor, mash with potato masher right in saucepan. Do not waste time and energy by straining resulting sauce. These two modifications make the sauce a 1 pot recipe, with the most complicated bit being hulling the strawberries.
- This pound cake recipe, topped with strawberry goo as modified in 2. Cool Whip, but only until we get around to whipping the real cream. Cool Whip is noticeably less good by itself, but is overpowered by the strawberry goo enough that it is fine as assembled. The only reason this is not perfection is that the cake stuck like crazy to the bundt pan.
The pound cake (it’s a little light for a pound cake, but still dense enough to count as one) is perfect for my recipe collection because it tastes great but requires only ingredients I always have on hand. Not so much the case with the cream cheese or the sour cream in the other cake recipes.
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