Perfect Pound Cake with Whipped Cream & Strawberries

Perfect Pound Cake with Whipped Cream & Strawberries

For the pound cake:

2 sticks butter, room temperature

2½ cups granulated sugar

6 eggs, room temperature

300 grams (about 2 ¾ cups) cake flour

¼ teaspoon baking soda

¼ teaspoon kosher salt

1 cup sour cream

2 teaspoon vanilla extract

For serving:

strawberries, stemmed and quartered

granulated sugar

lemon juice from 1 or 2 wedges of a lemon, freshly squeezed

fresh whipped cream, lightly sweetened

Note: It is very important that both the butter and eggs are room temperature before making this cake.

Preheat your oven to 325˚F.

Generously butter and flour a bundt pan making sure to cover any nooks and crannies.

In the bowl of a stand mixer, beat butter until smooth. Add the granulated sugar and cream until light and fluffy. Add the eggs into the bowl one at a time, beating well after each additional and scraping down the sides of the bowl.

Sift the cake flour with the baking soda and kosher salt. Set aside. In a separate bowl, combine sour cream and vanilla. Start by adding 1/3 of the flour into the bowl, stir gently to combine. Add half of the sour cream mixture into the bowl, stir gently to combine. Continue alternating between the dry and the wet ingredients, scraping down the sides of the bowl as needed. Do not overmix. Transfer the batter to the prepared bundt pan. Bake for 70 to 80 minutes or until a skewer inserted into the center of the cake comes out with just a few moist crumbs sticking to it. Cool on a wire rack for 15 minutes. Carefully unmold the cake. Let cool completely.

Before serving, toss the strawberries with a little granulated sugar and a squeeze of fresh lemon juice. Allow to macerate for 10-15 minutes. Serve the pound cake topped with macerated strawberries and fresh whipped cream.