Moist Almond Pound Cake With Strawberry Sauce

This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top.

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 3  cups biscuit mix
• 1⁄2 cup all-purpose flour
• 1⁄8 teaspoon salt
• 1  cup granulated sugar
• 1⁄2 cup light brown sugar, packed
• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup unsalted butter, softened
• 6  eggs
• 1  teaspoon vanilla
• 1⁄4 teaspoon  almond extract
• 1⁄4 cup granulated sugar
• 2  tablespoons unsalted butter
• 2  cups  sliced strawberries

Directions

1. Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
2. Cake:
3. In a bowl, combine biscuit mix, flour and salt. Set aside.
4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
5. Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
6. Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
7. Strawberry Sauce:
8. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
9. Add sliced strawberries, stirring until sauce turns red from the berries.
10. Spoon into center of cake and serve a little with each slice.