Strawberries and cream vanilla bean pound cake

Serves 8

  1. 4oz strawberries
  2. 1tb water
  3. 1/2tb cornstarch
  4. 318g sugar
  5. 8tb butter
  6. 4oz cream cheese
  7. 1 vanilla bean, pod reserved for other use
  8. 3 eggs
  9. 219g flour
  10. 1/2tsp salt
  11. 1/8tsp baking powder
  12. 1/2 cup cream
  • Process strawberries. Boil with 2-3 and 18g sugar for 1 minute or until thickened. Set aside.
  • Cream 5-6. Cream in remaining sugar and vanilla seeds. Beat in eggs one at a time. Alternately fold in 9-11 and cream in 5 additions, beginning and ending with dry ingredients.
  • Layer 1/3 of batter in a 8-1/2in x 4-1/2in loaf pan. Top with 4tb strawberry mixture. Repeat once, top with remaining batter, reserving remaining strawberry mixture. Swirl batter and tap pan to release air bubbles.
  • Bake in a 325 degree oven for 1 hour and 10 minutes and serve with remaining strawberry mixture. Cool in pan for 10 minutes, finish cooling on rack and serve with remaining strawberry mixture.
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