You know those times when you have a bunch of extra heavy cream hanging out in the refrigerator that needs to be used up?
No? Just me?
I mean it’s not the worst problem in the world to have. A cup of coffee is almost always enhanced by a splash of cream. A batch of caramel is never a bad thing. Whipped cream makes every dessert better. And this Whipping Cream Pound Cake is another winner and a reason to buy another half gallon of cream at Costco to have extra to use up.
When I saw this recipe, I was so inspired, not only because it used up a lot of that extra cream, but also because I wanted to make strawberry shortcake.
Few memories in life are better than Entenmann’s pound cake with Reddi-Wip and fresh sliced strawberries, preferably macerated in sugar before I actually knew what macerating was. I loved that dessert so freaking much. So. Freaking. Much. It was happiness on a plate in a world that sometimes wasn’t kind. Young Laura didn’t know she had a global pandemic coming her way in a couple decades. She didn’t know how good she had it sometimes, but that’s how it goes, right?
Maybe because of said pandemic I wanted to make this favorite dessert. I wanted to go back to those plates of happiness. But in a more refined adult way. A slightly healthier way. No sugar added homemade vanilla whipped cream. Freshly sliced strawberries left to their own natural goodness.
And grain free pound cake. It’s not paleo because there is all kinds of organic dairy goodness in this, which is cool with me often times. I’m almost always down for some high-quality dairy, while not as much grains. That said, you can make this with all-purpose flour.
Regardless of how you make this, what riffs you put on it, how you do you with this fabulous treat, just make it and be transported to whatever happy place you desire.
Whipping Cream Pound Cake
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 16 servings 1x
Ingredients
1 cup maple sugar
2 sticks unsalted organic butter, room temperature
6 large eggs
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
2 teaspoons baking powder
1 cup heavy whipping cream
Seeds from 1 vanilla bean
Instructions
Preaheat oven to 350 degrees F. Butter two loaf pans and set aside.
In a large bowl, beat the butter and sugar until light and fluffy. A hand or stand mixer are best for this job. Beat in the eggs one at a time, allowing each to fully incorporate before adding another.
Stir in the baking powder, and then alternately add the flour and cream until a batter comes together. Stir in the vanilla and divide as evenly as possible between the two pans.
Bake 1 hour to 1 hour 20 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in the pans before serving with freshly made whipped cream and sliced strawberries. Cake may be stored at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Notes
Recipe adapted from Call Me PMC
I do have extra whipping cream on hand at times, and it’s always a bit of a challenge — a delightful one, but a challenge nevertheless — to decide what to do with it. This is perfect! Great looking cake — thanks.
I guess I shouldn’t admit that I have never made whipping cream…… and that I have never used my stand mixer! I know, I’m not a ‘baker’ like you. This sounds delicious so if I ever decide to do it, this would be a cake I would make!! Thanks!
★★★★★