I know! I know! Your going to tell me it should not be with pound cake, but I just love the yummy strawberries and homemade whip cream on top of pound cake. It’s so delicious. I like the nice soft texture with fresh strawberries and the whip cream, oh my, so good when it’s fresh. You just can’t go wrong.

Ingredients:

Strawberries:

5 cups fresh strawberries

1/2 cup sugar

Cake:

2 sticks Butter room temperature

1 Cup Sugar

4 Eggs

1 1/2 Cups Flour

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon vanilla extract

Whipped cream:

2 cups heavy cream

1 tablespoon vanilla extract

1/2 cup confectioner sugar

1. Hull and chop up the strawberries. I cut them into fours. Place in a bowl and add the sugar and mix. Cover and put into the fridge. It will extract some of the juices and make a nice flavor.
2. Preheat oven to 350 degrees. Mix the flour, salt, and baking powder. Set aside.
3. In a medium bowl, cream the butter for a few minutes. Add the sugar and mix well, scraping the sides. Start to add the eggs one at a time, scrapping the sides. Then add the vanilla extract.
4. Now add the flour mixture a little at a time and make sure it’s all incorporated.
5. Grease a bread pan and pour the cake mix into it. Cook for about 45-60 minutes. Do not over cook the cake it will dry out. Check at 45 minutes with a toothpick if it’s clean it’s done. Let cool.

The Whip Cream

Pour the cream ( make sure it’s cold) into a bowl and mix with the sugar and vanilla. Whip until its soft, airy and starts to peak. About 5 -10 minutes.

Assembly:

Cut a slice of pound cake. Cut the slice in half. Put a good scoop of strawberries on top with some juices then add a scoop of whip cream. Then top with the other half of the cake and add some more strawberries on top then a little more whip cream. Enjoy!