Chocolate Strawberry Pound Cake

1 c. strawberry preserves, divided

2 c. flour

1 1/2 c. sugar

3/4 c. baking cocoa

1 1/2 t. baking soda

1 t. salt

2/3 c. buttere, softened

1 (16 oz) dairy sour cream

2 eggs

1 t. vanilla


Heat oven to 350*.  Spray bundt pan with baking spray.


Place 3/4 c. strawberry preserves in a 2 c. glass measuring cup and microwave for 30-45 seconds, until melted.  Set aside to cool.


Stir together dry ingredients in large bowl of stand mixer.  Add butter, sour cream, eggs and vanilla. Beat on medium speed for a few minutes, until well blended.  Pour into prepared pan and bake for 50-60 minutes or until a skewer inserted into the cake comes out clean.  Cool for 10 minutes.  Place remaining 1/4 c. preserves in a small microwave safe bowl and micorwave on high for 30 seconds or until melted.  


Turn cake onto a cooling rack and poke holes into the cake with the skewer used to test it.  Brush the melted preserves over the cake.  Allow to cool completely.  Transfer to a serving platter.


Strawberry Cream


1 qt. Strawberries, hulled with some set aside for garnish

1/2 pint heavy cream

1 T. powdered sugar

2  T. Amaretto Liqueur


Puree hulled strawberries in a food processor.  Strain through a fine mesh sieve into a small bowl. Refrigerate.


Place heavy cream in small bowl of stand mixer.  Using whisk attachment beat until it starts to thicken.  Add sugar and amaretto, whisk until light and fluffy.  Fold in pureed strawberries.


Place heavy cream in small bowl of stand mixer.  Using whisk attachment beat until it starts to thicken.  Add sugar and amaretto, whisk until light and fluffy.  Fold in pureed strawberries.


Fill cavity of cake with the Strawberry Cream.  Garnish with reserved strawberries.