Cream Cheese Pound Cake with Strawberry Coulis

FORMULA:

Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 (8 oz) package of cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 1/2 tsp. vanilla extract

1/4 tsp. almond extract

3 cups all-purpose or cake flour

1 tsp. salt

Strawberry Coulis:

2 cups quartered, hulled strawberries (about 12 oz)

1/4 cup water

3 tbsp. sugar

1 tbsp. fresh lemon juice

PROCESS:

Preheat oven to 325 degrees F. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, making sure everything is incorporated. Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts. Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brow and a toothpick inserted in the cake comes out clean, about 75 minutes. Place the pan on a wire rack and allow to cool for about 20 minutes. Remove the cake from the pan and allow to cool completely. Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender. Puree until very smooth, then press through a fine mesh sieve to remove the seeds. Cover and refrigerate until cold. Serve with slices of pound cake.