• 4 cups cake flour, sifted
• 10 eggs, room temperature
• 3 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 lbs butter, softened
• 1 lbs strawberries, washed, hulled, sliced
• 1/4 cup granulated sugar
• 1/4 cup water
• 10 oz heavy cream
• 2 oz powdered sugar
Using a stand mixer, fitted with a paddle, on a med/low speed, cream butter and sugar until the consistency is light and fluffy. Add one egg at a time. Mix each egg completely. Add vanilla and almond extracts. Add one cup of flour at a time. Mix on low for 6-7 mins.
Place batter in a prepared bundt pan. Cook for 1 hour on 350 degrees. Check for doneness by sticking toothpick in cake. Toothpick will be dry with no signs of cake batter.
In a small sauce pot, on med heat, add prepared strawberries, 1/4 cup sugar, and 1/4 cup water. Allow to simmer for 25-30 mins. Serve hot or cold.
In a chilled mixing bowl, add heavy cream, whisk until stiff peaks. Add powder sugar, fold with rubber spatula. Place in refrigerator.
Allow pound cake to cool. Slice to desired pieces. In small pan, on med heat, add 1/2 tbsp of butter. Add pound cake to pan and sear on both sides.
Remove, add to plate, add strawberry sauce, add Chantilly.