Pound Cake for Strawberry Shortcake

Earlier this week we got out of the house and went strawberry picking. It was a beautiful day full of sunshine and bright red sticky strawberries. This experience was hands down my favorite activity we did this week. Naturally, I knew I had to do something with this huge bucket of strawberries we picked. I have been on a pretty big baking kick so I decided to experiment with a pound cake recipe for strawberry shortcake.

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To me, there is not JUST a recipe for pound cake. Traditional pound cake to me is exclusively associated with sweet syrupy strawberries and fresh whipped cream. Last year I even had strawberry shortcake as my birthday cake of choice. I want to highlight the recipe for pound cake and my strategy for creating some stand out strawberries. Plus, homemade whipped cream is something I have been making in crazy amounts lately for things like my cake batter dip and peanut butter pie.

This was my first go at pound cake and I am sold. I love homemade pound cake WAY better than a store bought pound cake. Store bought pound cake is soft and delicate and has an almost spongy texture. If that is what you are in the mood for then go buy some pound cake. But if you want something more dense, sweet, buttery, and moist then whip up your own pound cake with just a few ingredients!

My homemade pound cake is perfect with a nice hot cup of coffee or tea and slathered in strawberries and fluffy homemade whipped cream. A must try this strawberry season!

Ingredients

For Pound Cake

• 8oz butter (2 sticks, softened)
• 2 cups flour (sifted)
• 6 large eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For Whipped Cream

• 1 cup heavy whipping cream
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract

For Strawberries

• 1 cup strawberries
• 1 tbsp sugar
• 2 tbsp water

Instructions

1. Preheat oven to 350F.
2. Cream the butter, sugar, almond extract, and vanilla extract in a mixing bowl on medium speed until pale yellow in color.
3. Turn the mixer to low and add eggs one at a time. Add the next egg after the other is combined.
4. Sift flour using a fine mesh sieve and add 1/2 cup at a time to the batter on low until combined. Sifting the flour makes the batter smooth with no lumps. Do not over-beat.
5. Pour batter into a greased bundt pan or loaf pans. Bake for 50 minutes until golden brown and a toothpick comes out clean.
6. While the cake is baking, wash and slice the strawberries. Add water and sugar and stir to combine. Refrigerate. If you prefer more syrup or sweeter strawberries you can up the sugar and water ratio. Increase amounts for larger amounts of strawberries.
7. For the whipped cream, add heavy cream, confectioners sugar, and vanilla extract. Beat on high until stiff and fluffy.
8. Turn cake out on to a plate or cutting board. Allow to cool 20 minutes before slicing. Sift confectioners sugar on to cake for sweet decor if desired. Smother in strawberries and whipped cream and enjoy with breakfast or dessert!