Strawberries with Pound Cake and Vanilla Cream
Вставка
- Опубліковано 1 кві 2019
- **RECIPE, MAKES 8-10 PORTIONS**
For the pound cake:
A stick and a half of salted butter, softened
1 cup of sugar
2 eggs
Half cup of buttermilk (or milk spiked w/ a teaspoon of vinegar and allowed to curdle for 10 min)
Pinch of salt
1.5-2 cups of flour
For the strawberries:
A quart (about two pounds) of fresh strawberries
Up to a quarter cup of sugar
For the cream:
A pint of heavy cream
A vanilla bean (if you’re a high-roller), or half a vanilla bean (if you’re a sensible spender), or a tablespoon of vanilla extract (if you’re on a budget)
2 tablespoons of sugar
Directions:
Start with the cake. Preheat your oven to 375 F. Cut off a sliver of the softened butter and use it to grease the inside of a 5x9 inch loaf pan. Coat the greased interior with a pinch of flour.
In a mixing bowl, beat the remaining butter and the sugar together until they’re fluffy. Beat in the eggs, then the buttermilk. Beat in the pinch of salt and 1.5 cups of flour. Add additional flour until the batter has the appearance of cookie dough - it sticks firmly to the beaters.
Put the batter in the loaf pan, smooth the top, and bake for about an hour, until a skewer comes out clean. When done, the cake will be puffed up, have a large crack down the middle (haha hilarious), and a freckled appearance of its surface. Cool thoroughly before taking it out of its pan.
Cut the green tops off the strawberries and wash them. Don’t worry about drying them. Cut them into thin slices and put them in a bowl. Scatter with a spoonful of sugar and stir. Taste one, and add more sugar if you think they need it, but keep in mind the cake will be very sweet, so these can/should be tart. Don’t add more than a quarter cup of sugar. Stir them thoroughly, and leave them to sit. The sugar will draw out a thick syrup from the strawberries within minutes.
Chill a metal bowl in the freezer for a few minutes. Take it out and pour in the cold cream. Beat until soft peaks form. If using a vanilla bean, cut it in half lengthwise, and scrape out the interior seed pulp. Add the pulp to the cream by scraping it against the beater. If using vanilla extract, add it instead. Add two tablespoons of sugar, and beat just until all is incorporated.
Slice the cake into 8-10 slices. Top a slice of cake with a couple big spoons each of strawberries and cream, and also a spoon of the strawberry syrup. Ideally, consume outdoors.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things - it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce. - Навчання та стиль
I'm here in Australia making a Kilogram cake...
Ho-ley, That's a big one.
ooft, thats like double a pound cake since 1lbs is 450g
Whoa
Taki a kilo cake serves 2.2 times the amount of people
Classic
"You can see those little specks of vanilla. Those cost like a penny each."
LOL
Lol he most live in a paradise
Vanilla is actually expensive bro
If that specks of vanilla costs a penny each I imagine how much for the vanilla pod.
Well, vanilla is more expensive than silver per kilogram!
Sooooo, it’s technically free...
It’s taken thirteen years but UA-cam has finally produced a channel worth my time.
But you joined in 2017
@@adaddylicious1748 this user has a giant penis
@@beastmode4329 damn
**JOINED TWO YEARS AGO**
@@mirillis6083 LMAO
Glad I found this channel recently.
Very simple, very informative and pretty humorous.
Ysac 2
Same
did u make the poundcake
@@corvus1553 I was thinking that but this guy posts more
@@onniperala539 Wait seriously? Could you give some examples because it doesn't seem that bad.
This man is probably the only person I would ever consider actually being a donator on patreon for.
MAKE A PATREON!
We need to buy this man some more vanilla beans.
i second this!
I would too
Agreed
For real.
Quick tip: you can throw the leftover vanilla pods into some caster sugar and it will become a beautiful vanilla sugar within a few days.
Thanks!
I will never use this cause Im poor
@@ulasonal Ballin' on a budget
I love vanilla sugar so much
So much less wasteful
I really want to do this recipe but i cant seem to get past the family part. Will adoption work fine? I'm in a bit of a time crunch.
Berry farms are a great place to go even on your own, just make sure that the region you're in actually has them open already. I'm pretty far north so berry farms don't open here until June, but some places will open as early as March if you're in a nice enough climate. Or you can just buy them at the supermarket, but berry farms let you buy them by the bucket as long as you pick it yourself.
Maybe become a babysitter and yall go to the supermarket together?
😂😂😂
FlameEye22 r/wooosh
@@simonli4484 shut the fuck up
I’m so glad I discovered this channel before it blew up like binging with babbish
Same!
Exactly
I subbed to "AllAttack" when they had about 100 subscribers. Look at them now.
It is literally blowing up now (300K by the end of the year, I'm calling it)
what's wrong with binging with babish?
This one time in Australia, someone stuck a needle in a strawberry, so people stopped buying them, resulting in a surplus of strawberries. $ 2 for a massive pack of strawberries?
I miss those days
That happened a few times last summer here in NZ, didn't seem to stop people from buying strawberries tho lol
omg i remember those days, then in canberra it happened to grapes for a week lmao.
I remember that, that was messed up
a needle in a strawberry? just WHY
@@lsieman65 the coronavirus wasn’t “started” by someone. wars have reasons to be fought (abolishing slavery, freeing colonies, overthrowing corrupt government). sticking a needle in a strawberry is a completely different situation
Pound cake is a pretty old recipe, but I can't imagine making them without electric beaters...did people just get insane arm workouts back then?
I know. My grandma makes bread six loaves at a time, and she does it all by hand. Imagine kneading a dough with five pounds of flour all by hand.
WalnutTime, so apparently the kitchen is grandma’s gym
It just wasn't as well blended.
I get insane right arm gains and I don’t even have to make pound cake
john Devan wayne lol
This is delicious as well. Adam made it for desert to go with our macaroni and cheese. It was a delightful finish to the meal!
Stephen Ragusea hi adam’s dad!!
This should have more likes, you are literally his dad!
@@midori8466 Hi!
aAAAHHH HE REPLIED TO ME THANK U
Lamp Less, you said that like he was a celebrity
“See that’s starting to look better.”
*YOU MEAN BATTER?*
nice
Ha 🙂
PLEASE GET OUT
Adam Ragusea did u say nice cuz it was 69?
if so it’s gone
@@stx6909dkjdnde hes retained 69 likes for a whole year
your channel deserves more subs with this amazing quality
boy I know this is quality content and all, but he has been making videos for less than 2 weeks and he has 44k subs. That's actually crazy and like he just came out of no where. At least guys the grew quickly like Logan Paul had a huge following before he made youtube videos. This guy just appeared and got big like how do you do that?
oh shit never mind my youtube just loaded like the other half of his videos. UA-cam is hella bummy, but still I think most of his subs are coming from his food stuff he has been doing as of late which only started like 3 or 4 months ago so it's still really impressive.
I’m sure this channel will blow up.
I can recommend squeezing some lemon juice onto the strawberries when you add the sugar. It really enhances their flavour.
your pfp scares me
@@augustlorcan7986 Then my work here is done.
I made this a few days ago and despite over whipping the cream it was really good! everything seemed bland on its own but together it tasted amazing
this is almost two years old, but i've been coming back here so often i feel it's deserved. not really sure how to describe it, but there's really something almost therapeutic about your videos. not only do i adore you recipes and how appropriate they are for a 20-something sharing an apartment with limited kitchen space ( you're the only one i've tried multiple recipes from ), but i can't help but keep coming back to them. there's something very delightful to me, seeing you start and finish a recipe, talking about it in the meanwhile. it's not just because of your silly, dad nerdiness-- though that is certainly a factor-- but it's become a comfort in and of itself, and i often find myself coming back to this or the hanging chicken videos to relax and calm down. so thanks, adam. really love your stuff ❤️
Me: I’m going to sleep early today
Me at 3am: damn this pound cake looks good
Edit: 200 likes thanks guys :)
Jason L it’s literally 3:19 A.M
lskdks it's literally 3:13am
Me at 7 AM... on a school night/morning...
Jason L 3:20am lmao
“i just cut them that way cause i think they look like little flowers” i love that
Remember Remmy from Ratatouille?
He became a human and now makes videos on UA-cam.
Feel old yet?
Ah yes, evolution
oml that’s so true
When the imposter is sus! 😳
*This makes the crust yami*
All the reasons I need
When the imposter is sus 😳
Mommy made me do the little lad dance
I love your cooking videos SO much, please don't ever stop! I made the pound cake by itself on a whim yesterday and it's so good I had some for breakfast this morning.
When the imposter is sus 😳
I dont even cook the food or use the recipies, i just find these really entertaining. You’re straight to the point and entertaining
This is easily one of the most quality cooking channels I have recently encountered. Great work!
“makes 8-10 portions”
u underestimate my ability to eat
The imposter is sus
Feeling like an OG, been here since 15k.
(Like, last week. The brown sugar video brought me here)
Olga S-Cruz same!
Been here since 6 or 7 k (about 3 weeks ago) the OG is strong in us.
1 month, you’ve got jack on me
Olga S-Cruz lmao same
Tai Thang Cong 😂
It's really nice that that everybody watching just feels how much you love this.
You are exactly the kind of cooking channel I’ve been looking for. Even if I don’t particularly like the recipe or end dish I still learn something and am entertained in the process.
This is amazing. Thank you for taking the time to make these videos!
adam and binging with babish are god tier cooking channels :)
The Cooking and Learning Channel.
You cook, I learn.
So happy I found your channel last week and watched all of your videos.
Very high quality, keep up the great work.
This makes me want to go strawberry picking! I've never been. Now I will and I'm definitely trying your pound cake recipe. Vanilla bean in whipped cream sounds divine. What a great idea
I am loving this channel. Thank you so much!
I love you dude thanks for the amazing recipes
Your videos are so informative and relaxing.
I love them.
Love it. So informative, entertaining and produced so well without being over-produced
Hey Adam, I made this recipe for my family yesterday. It was super good, absolutely loved it! I’m seriously considering this pound cake recipe as one of my top favorite desserts ever :) I hope your family is safe during these unfortunate times, thanks for sharing your recipes as always !
3:55
Longest I've ever went watching a video in preview mode with subtitles on my home screen before clicking
Made this for my family and friends, they all said it was the best pound cake they had ever had! Please make more baking vids!!!
Little baby hands grabbing the strawberries is my fav part
Man watching this feels relaxing
I swear this guy is gonna be trending and will prob quit his day job soon, keep consistently uploading and keep the nice simple, crisp teaching style we all love. You’ll be able to afford all the vanilla beans you want!
Damn u right
Literally my fave food UA-camr already. Keep consistent with uploads and you’ll hit 100k in no time.
You honestly deserve way more subscribers. You’re content is top notch and you can tell you just being genuine and sharing good recipes with people.
Y'all I made this today and it is freaking amazing
Fresh, ripe Georgia strawberries are the best honestly 🖤🖤
You are a hidden gemstone of a channel, you put in so much effort and deserve so much more
your videos help me to come down from a hard day of anything - pure meditation. keep it up adam!
Thanks! I just tried it, but i put in more sugar, i thought that it wouldn't be sweet enough, but i was wrong, the cake turned out a little too sweet. It still was a bomb and my family liked it. Greetings from Lithuania!
One of the best Like to dislike ratios i have ever seen on UA-cam, your vids are amazing keep it up
You always make me want to cook!I plan on surprising my family soon with on of your creations!
Omg I’ve found my fav channel. He’s right to the point which I LOVE
3:33 amazing advice.
You're a treasure. Protect this man and his family at every cost.
Absolutely amazing. Thanks for the upload!
I love your videos! So informative and interesting to see all the steps, don’t stop!
My favorite new UA-cam page
I can smell it
It smells like good, crunchy cake
I made this so many times,it gets better each time I make it
‘i cut them this way because i think they look like flowers’
THE LITERAL CUTEST
did anyone feel dissatisfied when he didnt fill up the entire cup with milk
He filled a cup measurement half way. He doesn’t care about being super exact
6:50
You don't know how happy I got when you said that.
Thank you!
This cake is insane! So good!
As a guy who loves food your channel is one of the most unique and entertaining ones on youtube in the food making genre.
Your Chanel is amazing ❤️❤️❤️❤️❤️
This channel hits 100k subs before August, I'm calling it.
It's gonna hit 100k before June
It is a very simple dessert that my family loved! I am definitely going to make it again
You are an amazing baker/ cook, all this stuff is stuff i just do without thinking and explaining it to someone who is trying to learn is very hard, what you do is take something that is intricate like an art and explain it with precision as if its simple. It isn't easy for me, and i know a lot of other cooks struggle with this as well.
i never clicked so fast in my life
Same
sAiD NoOnE EVeR
Ok
Same
Been here since 6k man. Love this channel. Your one of the few I have post notifications for. Btw made your NYC style pizza for a sleepover, but I did buy the sauce. Sorry
How was the pizza?
@@susanoconnor7299 pretty delicious
We made it in the morning
This looks absolutely divine. I may be drooling a little. Adam is my absolute new favorite food channel! I absolutely love his style and his voice over work is art in itself. 💗
That's the cooking videos i really enjoy to watch.
1:14 all i’ve learnt from my biology gcses
You forgot to mention semi permeable membrane
Yes!! More videos found about your Chanel around the time of the ny pizza and am so glad you are making videos
Dude I love how informal and chill your videos are :)
i cannot get enough of these videos. i started listening to your podcast even though i only know a handful of billy joel songs, but i’m still loving it!
Him “if you only had store bought pound cake this will blow your mind”
Me “I’ve never had pound cake”
I think this might-could-be-possibly my next favorite cooking channel. Please do fried chicken!
This channel is so wholesome, I love it
Tried making it today, it tastes great!
every time he uploads i get a happy feeling in my chest
I would use a vanila paste in these recipes, I think it is great
Also, add the sugar _before_ whipping to ensure that it won't be grainy
I think he may be referring to the grainy texture from overwhipped cream as it makes its transition into butter. You are right, though.
Or use powered sugar it helps the cream set up a little better, too.
Most underrated UA-camr, can’t be live you only have 45k! Excellent explanation, excellent humour and delicious recipes!
Finally a cook/chef who gets everyday life and people! Thank you for making video.
I like using sugar to coat the pan instead of flour, you get a nice sweet crust
i thought you were a manga artist rohan
I am playing a game but then the notification of your vid showed up and i clicked so fast
Reminds me of Alton Brown, the intonation in your voice and your pauses and breaths really really reminds me of him, and the way you describe things in very literal and direct ways, your informed and precise but easy to digest and light explanations. High quality content
Love the to the point nature. Very watchable!
So this is a pound cake with... Berries and cream?
Berries? And what else?
I love the flavor of yeast. When I make bread I’ll just dip my finger into my jar of yeast because it tastes so good. Now I want a yeast-leavened cake.
I tried this recipe tonight, and it was incredible.
Made this today and it was so delicious. Thank you for the recipe!
Me:"Hey, what do you guys want to eat for dessert?"
Ryu from Street Fighter: "IDLIKESOMEPOUNDCAKE"
I'm here before this channel blows up. Who else? 🙂
Great comment, very useful
Great comeback, very useful.
This channel is going to blow up big! Love your production process (food and video) Adam!
Great recipe for all the little lads out there
1:10 pulls out a comically large spoon
Lovely stuff
I'm a little lad
YES THE LITTLE LAD DANCE BERRIES AND cream
i was waiting for someone to comment that
My mom did that sugar technique before when I was a kid and we would enjoy it by itself or with ice cream, it's so good!
I LOVE LOVE LOVE LOVE LOVEEEE your videos!