Buttery Marble Pound Cake with Sweet Strawberry Whipped Cream

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!

Buttery Marble Pound Cake with Sweet Strawberry Whipped Cream

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• Author: Ciao Chow Bambina
• Category: Dessert

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Ingredients

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• 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

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Instructions

1. For the marble pound cake, have all ingredients (except the hot water) at room temperature.
2. Preheat oven to 325 degrees.
3. Spray a 4″ x 8″ loaf pan with nonstick cooking spray.
4. Follow mix directions, remembering to replace the sour cream with Greek yogurt.
5. While cake is cooling, prepare the whipped cream. Mix the whipping cream with the preserves until medium-soft peaks form.
6. Place a dollop of whipped cream and a couple slices of strawberry on slices of cooled pound cake.
7. Serve.

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Ciao!