This dessert recipe is the perfect way to end any meal. It is an amazing blend between the tangy strawberry sauce, atop a rich vanilla pound cake, finished off by a fluffy whipped cream.

  • | Medium
  • | 90 mins
  • | 2 servings
Vanilla Pound cake
  1. Preheat oven to 325 degrees Fahrenheit, grease 2- 8 in. x 4 in. loaf pans, and soften the butter.
  2. Sift the flour, baking powder and salt together. Set aside
  3. Cream the butter until light and lump-free. Add the sugar and cream until light and fluffy.
  4. Add the eggs, one at a time, scraping down the bowl frequently and mixing well after each addition.
  5. Stir in the Rodelle Gourmet Vanilla Extract and lemon peel.
  6. Fold in the dry ingredients by hand in three stages.
  7. Divide the batter into greased loaf pans and spread evenly with a spatula.
  8. Bake at 325 degrees Fahrenheit until golden brown and springy to the touch, approx. 1 hour 10 minutes
  9. Remove from the pan and let cool 10 minutes before slicing.
Strawberry Vanilla Rhubarb Sauce
  1. In a medium saucepan, combine the fruit and water.
  2. Bring to a boil, and reduce to simmer for 5 minutes.
  3. Add the sugar and salt and cook on medium-high heat for 5 minutes, reduce to a simmer and let cook until the sauce thickens, stirring often, approx. 5 minutes.
  4. Add the Rodelle Gourmet Vanilla Extract and stir in.
  5. Let cool.
  6. Spoon ¼ cup over slice of pound cake and top with whipped cream
Vanilla Bean Whip Cream
  1. Chill a stainless steel or ceramic bowl
  2. Add the whipping cream and beat on medium high until just thick
  3. Add the Rodelle Vanilla Bean and sugar and whip until peaks form (but not until stiff and “buttery”).

Strawberry Vanilla Rhubarb Sauce

  • 1 pound strawberries, hulled and sliced
  • 4 cups sliced fresh rhubarb
  • 2/3 cup sugar
  • ¼ cup water
  • Pinch salt
  • ½ tsp Rodelle Gourmet Vanilla Extract

Vanilla Pound cake

  • 1 pound cake flour (approx. 3 ½ cups)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 pound unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 9 eggs
  • 1 tsp Rodelle Gourmet Vanilla Extract
  • 1 tsp grated lemon peel

Vanilla Bean Whip Cream

  • 1 pint heavy whipping cream
  • ¼ cup granulated sugar
  • 1 Rodelle Vanilla Bean, split and scraped
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