Strawberry Shortcake

Vanilla pound cake with one of my favorite summertime desserts! I prefer the dense, sweet cake over angel food cake. Top this delicious pound cake with fresh fruit and homemade whipped cream and combine strawberries & blueberries for a patriotic treat!

Ingredients:
1 cup salted butter, softened
1 cup sugar
4 eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees. Grease and sprinkle flour on a 8 1/2 x 4/12″ loaf pan.

Combine butter and sugar. Mix until creamy. Add one egg at a time, mixing thoroughly. Add vanilla. Mix. Add 1 cup of flour. Mix. Add remaining flour. Mix until all ingredients

Pour batter into prepared baking pan. Bake for about 1 hour. Longer if needed. Place foil over edges if the cake is browning too quickly. Allow to cool before inverting loaf cake onto wire rack. Slice and enjoy with whipping cream and fresh fruit!

Homemade Whipping Cream Recipe:

1 cup heavy whipping cream
1/4 cup sugar

Whip cream until soft peaks form. Gradually adding sugar until desired sweetest is achieved.

PRINT RECIPE https://sites.google.com/site/cupcakewithcharacter/vanilla-pound-cake-with-strawberries-whipped-cream

Recipe adapted from Martha Stewart http://www.marthastewart.com/337155/vanilla-pound-cake