It's strawberry time in Alabama and one of my family's favorite ways to enjoy them are simply sliced with a little sugar added and served over a nice slice of pound cake.
It's a busy week at Chez Lolly and even though pound cake is my favorite cake to bake when I have time, tonight's version features a boxed pound cake mix baked in a loaf pan.
I washed, stemmed and sliced/chopped the strawberries and added to a small bowl with a few tablespoons each of water and sugar. Let the strawberries chill in the fridge for an hour or so and the sugar and water will thicken with the strawberry juice to form a nice, thick fruity syrup.
Here's a few tips before we start to make the whipped cream:
- Make sure the cream is well chilled. It will whip much faster, the colder it is.
- While the berries are in the fridge, place the bowl you will use to whip the cream and the mixer beaters into the fridge to chill as well.
- One cup of cream will make about two cups of whipped cream.
- Use powdered sugar instead of granulated. It will dissolve easier.
- Use about 2 T. of sugar for each cup of cream. You may want more or less depending on your taste.
Pour the cream into the cold bowl and begin mixing with the mixer on low speed. As the cream begins to thicken, increase the mixer speed and add the sugar.
Continue beating the mixture until you have soft peaks. You can go a little longer if you want stiffer peaks, but if you go too long.........you know what you get? Butter.