Strawberry Pound Cake

Ingredients:

• 1 cup unsalted butter, at room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups cake flour
• 1/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 1 cup plain yogurt
• 2 teaspoons vanilla extract

Instructions:

• Set the EGG for indirect cooking at 325°F/177°C.
• To make the pound cake, in a large bowl using an electric mixer, cream the butter and sugar for 3 to 5 minutes. Add the eggs, 1 at a time, with the mixer on low. Blend until the eggs are completely incorporated. Mix the flour, salt, and baking soda in a separate bowl. With the mixer on low, add the yogurt and the flour mixture, alternately, until both are completely incorporated. Add the vanilla and continue mixing for 1 second.
• Pour the batter into the prepared loaf pan and place on the cooking grid. Close the lid of the EGG and bake for 1 hour, or until an inserted toothpick comes out clean.
• To assemble, place a slice of cake on each plate. Top with the macerated strawberries and raspberries, spoon the coulis over the berries, and top with the whipped cream.

Strawberry-Raspberry Coulis Ingredients:

• 1 pound fresh strawberries, hulled and quartered
• 1 cup raspberries, fresh or frozen
• 1 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice

Strawberry-Raspberry Coulis Instructions:

• To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries. Add the sugar and lemon juice. Using a spoon, toss the strawberries and raspberries in the sugar. Place half of the strawberries and raspberries in the bowl of a blender or food processor fitted with the steel blade and refrigerate the other half. Puree the berries in the blender for 3 minutes on high. Strain the coulis into a small bowl.

Whipped Cream Ingredients:

• 1 cup heavy cream
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Whipped Cream Instructions:

• To make the whipped cream, using a whisk or electric mixer, beat the cream, confectioners' sugar, and vanilla for 5 minutes, or until light and fluffy.

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