Strawberries, Cream, and Pound Cake

One of our caregivers is retiring, much to our dismay. I thought Strawberry Shortcake would be nice with afternoon tea, but pound cake was weighing on my mind. Not only might it be more moist, but it would last us a week! Pound cake won.

This recipe is very basic and came out well. In fact, everyone present agreed that they like pound cake better than short cake! Who'd have expected that?


Pound Cake

6 eggs (room temperature)
2 sticks unsalted butter (1 cup) (softened) + more for greasing
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon pink sea salt
2 1/2 cups sugar + more for the pan
1 cup buttermilk
1 tablespoon vanilla

Take out the eggs and butter and allow to come to room temperature. Grease a Bundt pan with butter and sprinkle all over with sugar.

Preheat oven to 325.

Mix the flour, baking powder, and salt in a bowl. Stir well with a fork to combine.

Cream the butter with the sugar. Add the eggs one at a time and mix in well. Beat in the vanilla. Alternate adding the flour mixture and the buttermilk until all ingredients are combined.

Bake 1 hour and and 15 minutes or until a cake tester comes out clean. Allow to rest 5 - 15 minutes. Run a knife around the edge if necessary and turn over onto a cake rack.

Strawberries
1-16 ounce package fresh strawberries
1/4 cup sugar

Wash, hull, and slice the strawberries. Place them in a bowl. Add sugar and turn over the berries several times. Set aside to allow them to macerate.

Sweetened Whipped Cream

1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla

Beat the cream until it begins to take shape. Add the powdered sugar and the vanilla. Beat until it holds peaks.

Assembly

Place a slice of cake on each plate. Top with strawberries and add a dollop of cream.

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Coming November 26th!