Traditionally a savory Italian salad made with crusty bread, tomatoes, and herbs, panzanella struck me as a perfect template to create a “dessert salad” to showcase seasonal fruit. In my twist, a lime-infused pound cake steps in for crusty bread, and strawberries are swapped in for tomatoes. The herbs I kept—their bright greenness is a perfect foil for the rich cake and sweet berries. Topped with dollops of whipped cream, this dessert nods towards a large-format strawberry shortcake, making it a showy flourish for a spring party.
Dessert Panzanella with Strawberries and Lime
This recipe is very flexible, which means it’s a perfect dessert to serve all season long. Use whatever fruit is available—any kind of berry will work beautifully here, as will stone fruits like peaches, cherries, and plums. If using firmer fruit, try throwing it on the grill to soften up and then macerate as directed. In my recipe I instruct you to toast the pound cake in a skillet—but if you decide to grill it instead, I will applaud your genius.
Equipment
- Standard loaf pan
- Hand mixer or stand mixer fitted with the whisk attachment
Ingredients
For the Lime–Olive Oil Pound Cake:
- ½ cup (114 grams) granulated sugar
- 1/3 cup (92 grams) packed dark brown sugar
- The zest and juice of 2 limes, divided
- 1½ cups (200 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ½ teaspoon (2 grams) kosher salt
- 1 teaspoon (4 grams) ground cardamom
- ½ cup (106 grams) sour cream
- ½ cup (106 grams) extra virgin olive oil
- 2 large eggs
To assemble the panzanella:
- 2 pounds (32 ounces or 908 grams) fresh strawberries, divided
- ¼ cup (65 grams) dark brown sugar
- ¼ teaspoon (1 gram) kosher salt
- 1 tablespoon olive oil
- 1 cup (235 grams) heavy whipping cream
- 1 teaspoon (6 grams) granulated sugar
- ¼ cup (66 grams) sour cream
- 1 teaspoon (6 grams) vanilla extract
- ¼ cup (45 grams) roasted, salted pistachios, lightly chopped Soft herbs (such as basil, tarragon, mint—or a mix of the three), for garnish
Instructions
MAKE AHEAD:
- the Lime–Olive Oil Pound Cake can be made up to 2 days ahead: store tightly wrapped at room temperature until ready to use
Make the Lime–Olive Oil Pound Cake:
- Preheat the oven to 350°F. Coat a standard loaf pan with cooking spray and then line the sides with a piece of parchment paper that extends 1–2 inches over the sides of the pan, to form a sling.
- In a large bowl, combine the granulated and brown sugars. Zest the two limes over the sugar, and rub the zest into the sugars to release the fragrant citrus oils.
- In a medium bowl, sift together the flour, baking powder, baking soda, kosher salt, and ground cardamom.
- Juice the two zested limes into the bowl with the sugars. Add the sour cream, extra virgin olive oil, and eggs; whisk to thoroughly combine.
- Add the flour mixture to the sugar bowl and stir to combine, taking care to incorporate any dry spots at the bottom of the bowl. Pour batter into the prepared loaf pan and bake for 45–60 minutes, or until a cake tester comes out clean and the internal temperature of the cake registers 210° F.
- Allow cake to cool for 10 minutes, then carefully remove from pan and allow to cool completely on a wire rack—at least 4 hours and ideally overnight.
Assemble the panzanella:
- Hull and slice 1 pound of strawberries ¼ inch thick into a medium bowl. Toss with ¼ cup (65 grams) dark brown sugar and ¼ teaspoon (1 gram) kosher salt to coat. Set aside and allow to macerate as you toast the pound cake.
- Slice cooled pound cake into 1-inch slices. In a large skillet, warm 1 tablespoon olive oil over medium heat. Working in batches, toast pound cake slices in the skillet until browned and crispy on both sides, about 2–4 minutes per side. Allow toasted slices to cool slightly and then cut into 1-inch cubes.
- Halve or quarter remaining 1 pound strawberries, depending on their size. Set aside.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the heavy cream until just thickened. Add 1 teaspoon (6 grams) granulated sugar, sour cream, and vanilla extract and continue whisking until soft peaks form.
- Scatter the toasted pound cake over a large platter. Top with macerated and fresh strawberries, making sure you include some of the juice from the macerated berries. Dollop whipped cream over. Garnish with chopped pistachios and soft herbs. Serve immediately.
