I get by with a little help from my friends (thank you, Beatles)…and today that friend is Williams-Sonoma.
I’m taking a page from Sandra Lee. Do you remember her show on the Food Network? Semi-Homemade Cooking? Oh yes…
Dom and I are smack dab in the middle of a home-improvement project and have been displaced from our bedroom to a pull-out couch in the basement for over a month. As we’d been living with what I considered to be America’s ugliest master bath and closet…where’s Oprah, now(?), it was time for a facelift. Time to breathe fresh air and modern amenities into our 19 year old home.
Of course with this welcomed project comes dust, clothes strewn about, a makeshift bedroom and a tiny bit of exhaustion. The dust is getting to me. There seems no way to stay ahead of it.
But a beautiful thing happened on my way to the dry Swiffers – from the back of the pantry, a little angel in the form of a beige box with block lettering got my attention and went on to save the day.
During a relatively recent excursion to the mall which included a field trip to Williams-Sonoma, there sat a boxed Marble Pound Cake Mix that all but jumped into my hands…….I think you know where this is going…
I was introduced to this buttery cake with its swirls of creamy vanilla and rich dark chocolate that I would happily serve for Easter dessert.
With minimal modification, I swapped an ingredient and added a few components more to create a lovely pastry that is semi-my own. I replaced the recipe’s sour cream for Greek yogurt and added a homemade strawberry whipped cream and fresh berries.
This premium mix swirls Guittard Cocoa and vanilla to create a classic flavor combination. The cake is light and moist and unless someone told you otherwise, you’d think it was made-from-scratch. And although delicious on its own, when topped with homemade berry whipped cream, it’s a dessert that feels extra special.
When life gets really busy, as it sometimes can, it’s nice to remember there are quality mixes out there that with a little imagination can be turned into something pretty spectacular.
Have a lovely weekend, my friends!
Buon Appetito!
PrintButtery Marble Pound Cake with Sweet Strawberry Whipped Cream
- Category: Dessert
Ingredients
- Marble Pound Cake
- 2 Tbsp. hot water
- 1 Tbsp. melted unsalted butter
- 12 Tbsp. unsalted butter
- 2 eggs
- 1/4 cup plus 2 Tbs. Greek yogurt
- 2 Tbsp. milk
- cake mix
- Strawberry Whipped Cream
- 1 cup heavy whipping cream
- 1/3 cup strawberry preserves
- Fresh strawberries, sliced
Instructions
- For the marble pound cake, have all ingredients (except the hot water) at room temperature.
- Preheat oven to 325 degrees.
- Spray a 4″ x 8″ loaf pan with nonstick cooking spray.
- Follow mix directions, remembering to replace the sour cream with Greek yogurt.
- While cake is cooling, prepare the whipped cream. Mix the whipping cream with the preserves until medium-soft peaks form.
- Place a dollop of whipped cream and a couple slices of strawberry on slices of cooled pound cake.
- Serve.
Ciao!
Lily Lau says
Aww Annie, I love your cake! Looks so sweet and tasty, and the strawberries… 😀
Annie says
Thank you, Lily! 🙂
Lynn | The Road to Honey| says
Oh boy. Renovations can be tough. . .and messy. . .and uncomfortable (especially if you are relegated to a pull out sofa). I’m glad you found the time and motivation and cut through all that dust to whip up this gorgeous loaf. It looks so elegant. . .I can hardly believe it came from a box. And that strawberry whipped cream. . .divine!
Annie says
We were glad too! This is a yummy cake! Thanks, Lynn!!
Jess @ whatjessicabakednext says
This cake looks divine! I love the strawberry whipped cream!
Annie says
Thank you, Jess! That whipped cream is a dangerous thing! 🙂
Geraldine | Green Valley Kitchen says
I have home improvements to tackle but have been putting it off since I know how much it will disrupt my life – I envy you for taking the plunge and getting it done. This pound cake is a little reward for all that dust! Whip cream and strawberries is the perfect topping for a pretty, swirly cake. Happy Easter, Annie!
Annie says
Oh yes – we (also) waited until we could wait no longer! It’s been a good lesson in patience, which is never a bad thing I suppose…and swirly cake always helps! Thanks,Geraldine! Hope your holiday was a lovely one!