Strawberry Stack Recipe
Layers of Buttery Poundcake, Fresh Strawberries, Chantilly Cream & Crème Anglaise
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Ingredients
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Poundcake
Chantilly Cream
Crème Anglaise
Strawberries
Method
Poundcake Preparation
- 1
Prepare the Poundcake
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before slicing.
Chantilly Cream Preparation
- 2
Make the Chantilly Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the cream until soft peaks form. Refrigerate until ready to use.
Crème Anglaise Preparation
- 3
Prepare the Crème Anglaise
In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until just below boiling. In a separate bowl, whisk the egg yolks. Gradually add the hot milk mixture to the yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Strain through a fine sieve and stir in vanilla. Chill before serving.
Strawberry Preparation
- 4
Prepare the Strawberries
Wash and slice the fresh strawberries. Toss them with a tablespoon of sugar and let them sit for about 15 minutes to macerate.
Assembly
- 5
Assemble the Strawberry Stack
Slice the poundcake into thick slices. Layer the poundcake, macerated strawberries, and Chantilly cream in a serving dish. Drizzle with the chilled Crème Anglaise before serving.
