Comments on: Strawberry Shortcake Pound Cake

By: Jocelyn (Grandbaby Cakes)

Jocelyn (Grandbaby Cakes) — Sun, 22 Sep 2024 14:45:09 +0000

In reply to KASAUNDRA WILSON. Yes it is divided. The first tablespoon is for the cake batter and the rest for the whipped cream.

By: KASAUNDRA WILSON

KASAUNDRA WILSON — Sun, 22 Sep 2024 02:19:17 +0000

vanilla extract is list twice.
1 tablespoon and 1 1/2 teaspoon.
Is the tablespoon added to the cake batter? And the 1 1/2 teaspoon for the whipping cream?

By: Jocelyn (Grandbaby Cakes)

Jocelyn (Grandbaby Cakes) — Thu, 06 Jul 2017 00:30:08 +0000

In reply to Valeria J. Clarke. I actually added that so it would stabilize if it is in heat. You can omit it if you would like. I am so happy to hear you like the cookbook and my site!

By: Valeria J. Clarke

Valeria J. Clarke — Wed, 28 Jun 2017 16:49:48 +0000

Hi…I just received your cookbook for Mother’s Day from my hubby…and just discovered your site.
I did want to ask you a question about your Strawberry Pound Shortcake which looks devine!
My question is about the whipped cream…..you add gelatin.
Could you please tell me why you do that…Does it make it a stiffer whipped cream to hold up under the cake? I’m assuming it tastes normal because of the no taste of the gelatin..correct?
I appreciate your answer….and …THANKS for the great cookbook and site !

Valeria Clarke

By: Grandbabycakes

Grandbabycakes — Wed, 12 Jun 2013 17:47:09 +0000

In reply to John Joseph Quirante. Hi John! Thanks so much. The tastes of the pound cakes are all very different. I will say that the favorite of my family is either the cream cheese one (which I have to make over and over) or the Sprite one when they want a citrus flavor but you can't go wrong with either. The sprite one has a lighter texture than the cream cheese and sour cream ones overall though.

By: John Joseph Quirante

John Joseph Quirante — Wed, 12 Jun 2013 09:45:10 +0000

Hi jocelyn. Very lovely site! 🙂 I would really like to try one of your pound cake recipes and I noticed that you have 3 types, where you use either sprite, cream cheese or sour cream. I was wondering how different they are in taste and crumb, and which one you like the best if any.

By: John Joseph Quirante

John Joseph Quirante — Wed, 12 Jun 2013 09:44:05 +0000

By: Grandbabycakes

Grandbabycakes — Tue, 23 Apr 2013 07:11:03 +0000

In reply to Jackie. Hi Jackie, the cake can definitely be made in advance. You can also do the assembly the night before since the whipped cream is stabilized. I used a serrated knife. Let me know if you have anymore questions.

By: Jackie

Jackie — Tue, 23 Apr 2013 05:45:37 +0000

Hi Jocelyn

I think the pound cake can be made a day or two inadvanced, but can it be assembled and refrigerated overnight. Also, what type of knife did you to cut this cake.

By: Grandbabycakes

Grandbabycakes — Wed, 03 Apr 2013 18:06:27 +0000

In reply to Bren Herrera. Thanks so much Bren!