Ricotta Cheese Poundcake with Rose Scented Sugartown Strawberries and Soft Whipped Cream

Recipe courtesy of Chef Sean Weinberg

Ingredients:
2 t Kosher salt
3 c flour
5 t baking powder
¾ lb melted butter
3 cups of fresh ricotta cheese
3 cups sugar
6 whole eggs
1 vanilla bean
2 t vanilla
 
Directions:
  1. In Kitchen Aid mixer whip butter and sugar for 30 seconds then add ricotta cheese incorporate into blend. Add eggs one at a time. Add vanilla bean and vanilla extract, mix for 2 minutes.
  2. In a separate bowl mix the baking powder, salt and flour. Slowly incorporate the dry ingredients into the wet ingredients.
  3. Prepare two 9” baking pans and bake at 350• for approximately 30 minutes. Once poundcake is cooled, cut into slices.
  4. Cut 2 quarts of fresh strawberries into quarters and mix with 3 tablespoons of organic rose syrup. Serve on top of sliced poundcake. Top with soft whipped cream.
 
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