Pound Cake with Strawberries and Berry Coulis

Pound Cake with Strawberries and Berry CoulisIngredients

Pound Cake

  • 1 cup unsalted butter at room temperature
  • 3 cups sugar
  • 6 large eggs
  • 3 cups cake flour
  • 1/4 tsp each table salt and baking soda
  • 1 cup plain yoghurt
  • 2 tsp vanilla extract

Strawberry-Raspberry Coulis

  • 500g fresh strawberries, hulled and quartered
  • 1 cup raspberries, fresh or frozen
  • 1 cup sugar
  • 2 tbs freshly squeezed lemon juice

Whipped Cream

  • 1 cup double cream
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla extract


  1. To make the pound cake, use an electric mixer to cream butter and sugar for 3 – 5 minutes in a large bowl.
  2. Add the eggs, one at a time, with the mixer on low.
  3. Blend until eggs are well incorporated.
  4. Mix the flour, salt and baking soda in a separate bowl.
  5. With the mixer on low, add the yoghurt and flour mixture, alternately, until both are completely incorporated.
  6. Add the vanilla and continue mixing for a further 15 seconds.
  7. Pour the batter into a prepared loaf pan and place on a plate setter inside the EGG. Close the lid and bake for 1 hour or until a skewer comes out clean.
  8. To make the coulis, place the berries in a small bowl and add sugar and lemon juice.
  9. Using a spoon, toss the strawberries and raspberries in the sugar.
  10. Puree half the berries in a blender on high for 3 minutes, while the other half is refrigerated.
  11. Strain the coulis into a small bowl.
  12. To make the whipped cream, use a whisk or electric mixer, to beat the cream, icing sugar and vanilla for 5 minutes or until light and fluffy.
  13. To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries and top with the whipped cream.

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