Sour Cream Pound Cake with Strawberries & Cream

I am so ready for spring & summer to come that I try & trick myself into thinking it's here by making something summery to eat.  This is one of those dishes.  It's so easy & the pound cake is so versatile.  It's just a great dessert.  Lovely combination of fruit, cream & sweetness.

Oh & if you are wondering why it is called pound cake, here is a fun fact for you: Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name.  Lucky for you guys, this cake uses WAY less butter, even compared to many of the recipes I researched & the sour cream gives it some extra moistness.

This would also be a perfect Valentine's Day dessert to make ahead of time & plate when you are ready for it.  So easy & we really loved it.  Especially my 3 year old boy.  He kept asking for more bread!  We had to tell him it was cake that was shaped like bread.  Haha.  Enjoy!

 

Sour Cream Pound Cake with Strawberries & Cream

Recipe lightly altered from Our Best Bites Cookbook by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup sour cream
• 1 lb strawberries, rinsed, hulled, & sliced
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. In a small bowl, combine the flour, baking soda & salt.  Set aside.
3. Beat the butter & sugar until light & fluffy; about 1 minute.  Continue beating & add eggs, one at a time.  Scrape the bowl.  Add the 2 tsp vanilla & sour cream; incorporate.
4. Slowly add the flour mixture while beating, & beat just until combined.
5. Pour batter into a greased 8" or 9" loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)  
6. Bake for 45-60 minutes or until a skewer comes out clean.  Cool for 10 minutes & remove from pan; transfer to a cooling rack.
7. Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute.  Slowly add powdered sugar & 1 tsp vanilla.  Continue beating until stiff peaks form.
8. Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream.  Enjoy!

I am so ready for spring & summer to come that I try & trick myself into thinking it's here by making something summery to eat.  This is one of those dishes.  It's so easy & the pound cake is so versatile.  It's just a great dessert.  Lovely combination of fruit, cream & sweetness.

Oh & if you are wondering why it is called pound cake, here is a fun fact for you: Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name.  Lucky for you guys, this cake uses WAY less butter, even compared to many of the recipes I researched & the sour cream gives it some extra moistness.

This would also be a perfect Valentine's Day dessert to make ahead of time & plate when you are ready for it.  So easy & we really loved it.  Especially my 3 year old boy.  He kept asking for more bread!  We had to tell him it was cake that was shaped like bread.  Haha.  Enjoy!

 

Sour Cream Pound Cake with Strawberries & Cream

Recipe lightly altered from Our Best Bites Cookbook by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup sour cream
• 1 lb strawberries, rinsed, hulled, & sliced
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. In a small bowl, combine the flour, baking soda & salt.  Set aside.
3. Beat the butter & sugar until light & fluffy; about 1 minute.  Continue beating & add eggs, one at a time.  Scrape the bowl.  Add the 2 tsp vanilla & sour cream; incorporate.
4. Slowly add the flour mixture while beating, & beat just until combined.
5. Pour batter into a greased 8" or 9" loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)  
6. Bake for 45-60 minutes or until a skewer comes out clean.  Cool for 10 minutes & remove from pan; transfer to a cooling rack.
7. Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute.  Slowly add powdered sugar & 1 tsp vanilla.  Continue beating until stiff peaks form.
8. Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream.  Enjoy!