Pound Cake Bowls, Red, White, and Blue, are a delicious addition to a 4th of July celebration or summer picnic. The pound cake is baked into the shape of a bowl, heaped high with fresh ripe berries and topped with whipped cream.
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It is berry season here at Farmer Fred’s and Doctor Jo’s Farm. The strawberries are finishing up, and the Blueberries are just getting started. The raspberries won’t be far behind. Overall, it is a berry delicious season. I think the catbirds couldn’t agree more. A group of them moved into the trees behind the berry patch. Hey, let’s get a condo next to the supermarket was what they said. I closed their shopping/eating spree down real quick. I put a big net over the berry bushes and strawberry beds. I don’t mind sharing a few berries, but they were cleaning me out.
I love the combination of Red, White, and Blue. It is festive and reminds me of all the beauty and bounty of our country. This blog showcases a beautiful red, white, and blue dessert.
How to Make the Pound Cake Dessert Bowls.
How to Make the Pound Cake Dessert Bowls.
This is my favorite go-to Pound Cake recipe that I’ve scaled down to the right amount for these pound cake dessert berry bowls. This pound cake is soft, moist, and loaded with flavor. I’m not a fan of shortcake, and this pound cake is my kind of “shortcake.”
Step by Step Instructions:
Before you begin: The butter and eggs should be at room temperature. Take them out the night before to give them enough time to warm up.
1. Cream the butter in a smaller bowl then the stand mixers’ bowl. Cream the butter using a hand mixer. Then add the creamed butter to the stand mixer.
2. Add the sugar to the butter and mix on medium for 2 minutes, scrape the bowl sides after 1 minute and again after 2 minutes.
3. It’s time to add the eggs. You need 2 whole eggs plus the yolks of 2 more eggs (discard the whites of the second two eggs) Mix the eggs together with the vanilla. With the mixer on medium-low, slowly add the eggs to the butter and sugar. I add the eggs as 6 separate additions using 1/6 of the eggs each time. Beat after each addition until the eggs are all incorporated. Scrape down the bowl sides after the eggs are all combined, and mix for another 2 minutes on medium. Scrape down the bowl sides again.
4. Add the flour 1/4 cup at a time and mix well between each addition. Scrape the bowl sides again after the flour is incorporated and mix on medium for 2 more minutes.
Baking the Pound Cake Dessert Bowls.
Grease and flour the dessert bowl pan. I use a spray the has the flour added. (click here) for a link.
Fill the wells of the pan to between 1/4 and 1/2 inch from the top. Once the wells are filled, run a knife through the batter to remove any air pockets.
Bake at 350-degrees F for 18 – 20 minutes. During baking, the cake will spread out over the top of the well. (see above) Don’t be concerned as this is expected. Test for doneness by inserting a toothpick into the center. It should come out clean. When touched, the center of the cake should spring back.
Let the dessert bowls cool for about 30 minutes before removing them from the pan. When cooled, cut the tops off of the bowls. The cake bowl should be even with the top of the well. This gives the bottom of your dessert bowl a flat surface. Run a knife around the edge of the pound cake dessert bowl and invert the pan on a cooling rack.
What can you use the excess cake for? Eat it as a snack, make a mini trifle, or use it for cake pops.
Assemble the Dessert Bowls with Berries and Whipped Cream.
Mix together the strawberries and blueberries. Sweeten with simple syrup or the sweetener of your choice. Make the stabilized whip cream. For How to Make Stabilized Whipped Cream (click here) Assemble and Serve. Stabilized whipped cream will keep in your refrigerator for several days. The whipped cream on the pound cake dessert bowls will last several hours at room temperature.
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- Dessert Bowl Maker Baking Pan
- ⅔ cup butter (151g) softened
- 1¼ cup sugar (233g)
- 2 eggs
- 2 egg yolks
- 1½ tsp vanilla
- ¼ tsp salt
- 1⅛ cups flour (147g)
- 1 ½ cups strawberries
- 1½ cups blueberries
- ¼ cup simple syrup
1 recipe Stabilized Whipped Cream (2 cups) (click here for recipe)
- 1 cup heavy cream
- Beat the butter with a hand mixer until creamy and then add to the bowl of the stand mixer.
- Add the sugar to the butter and beat on medium for 2 minutes, scrape the edges of the bowl.
- Add the vanilla to the eggs (2 whole and 2 yolks) and whisk to mix.
- Add the eggs to the sugar-butter mixture 1/6 of the total at a time. Beat on low between each addition of the eggs until the eggs are well mixed in. Once all the eggs are mixed in, scrape edges of the bowl. Then on medium beat the batter for another 2 minutes and scrape the edges down again.
- Add the salt to the flour and mix together. Add the flour to the batter with the mixer on low. Add 1/4 of a cup at a time, beating between each addition until all the flour is mixed in. Scrape the sides of the bowl again and then beat a final 2 minutes on medium.
- Fill the wells of the dessert bowl pan to ¼ of an inch from the top. Take a knife and run it through the batter to make sure the edges don't have any air pockets.
- Bake at 350°F for 18 - 20 minutes or until a toothpick inserted in the center comes out clean. The batter will rise up over the tops of the wells and spread out. This is ok.
- Once the cakes are done let them cool for 30 minutes. Then cut off the tops before removing from the pan. This will give the bowl a flat even bottom. Run a knife around the edge of the pan to make sure the cake is loose and invert the pan to remove the dessert bowl.
- Make the stabilized whip cream and put in a cake decorating bag with a star tip. The whipped cream can be made ahead of time and kept in the fridge until ready to serve.
- Mix the strawberries and blueberries together and add the simple syrup or sweetener of your choice.
- Add 1/2 cup of berries to each bowl and top with the whipped cream. Serve immediately.
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