Strawberries add zing to pound cake

Old-Fashioned Butter Pound Cake with Minted Strawberries. Enlarge

Food history buffs say pound cakes, as written recipes, date back to the early 1700s. The name "pound cake" simply described the recipe: a pound each of butter, sugar, eggs, and flour. Such a cake would have been large and could have served multiple families.

Over time, the portions of the ingredients were adjusted to make a smaller, lighter cake. However, the name stuck.

Today we see all kinds of blends and flavors of pound cakes, but an old-fashioned, buttery pound cake never goes out of style and is worth keeping in the recipe box. This cake still feeds bunches -- 20 servings, in fact. So it would be perfect for a summer cookout, picnic, or family reunion. Because it is "plain," there's no icing or filling that will melt in the summer heat. It also freezes well, so if you have leftovers, you can wrap up cake quarters to pull out weeks later.

I love my pound cake topped with the fresh and bright flavor of Minted Strawberries. And with a dollop of whipped cream, your plain cake is elevated to a beautiful and elegant dessert.

Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop Web site at kitchenscoop.com.

Start to finish: 2 hours

1/2 cup whole milk

6 large eggs

3 teaspoons pure vanilla extract

3 cups cake flour (such as Swan's Down)

1 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

3 sticks (1 1/2 cups) unsalted butter, softened

Preheat oven to 350 degrees. Grease and lightly flour a standard-sized angel food cake or tube pan. Set prepared pan aside.

In a large mixing bowl, combine the milk, eggs, and vanilla. Stir to break up the eggs. Set aside. In a separate large mixing bowl, combine the flour, sugar, baking powder, and salt on lowest speed of an electric mixer 30 seconds. Add the softened butter and half the egg mixture; mix on low, until all the ingredients are incorporated. Increase speed to medium and beat 1 minute. Scrape down sides of mixing bowl; continue to mix on medium while adding remaining egg mixture.

Scrape batter into the prepared pan. Bake for 50 to 55 minutes or until toothpick inserted into center of the cake comes out clean. The cake will shrink away from the sides of the pan when it is done.

Let the cake cool for 15 minutes in the pan and then remove to a buttered cake rack to cool completely before attempting to slice. Cake improves in texture and flavor if allowed to sit (covered) for 24 hours before serving.

Yield: 20 slices (can be cut into two thin slices, or single larger slices)

Approximate values per slice: 230 calories, 13 g fat (8 g saturated), 78 mg cholesterol, 4 g protein, 25 g carbohydrates, 1 g dietary fiber, 153 mg sodium.

Start to finish: 5 minutes

2 cups sliced fresh strawberries

1/4 cup sugar

2 tablespoons fresh lime juice

1 teaspoon chopped fresh mint

Additional mint leaves as optional garnish

Combine strawberries, sugar, and juice. Let sit 30 minutes to 1 hour to create juice. Stir in mint just before serving. Makes enough for half the cake; easily doubled.

Yield: About 2 cups

Approximate values per serving: 25 calories, trace g fat (0g saturated), 0 mg cholesterol, 1 g protein, 6 g carbohydrates, 1g dietary fiber, 0 mg sodium.