Strawberry shortcake screams spring!
For a quick treat on an average day, we pick up a Sara Lee All Butter Pound Cake with some Cool Whip and fresh strawberries. But when the occasion calls for an extra special variety, I make a buttermilk pound cake from scratch. This recipe was shared with me in Wyoming back in the 70's, but I know it has southern roots.
Buttermilk Pound Cake
2 cups sugar
1 cup butter, softened
1 cup buttermilk
½ tsp soda
3 cups all-purpose flour
¼ tsp salt
1 tsp vanilla
With a mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients. Add alternately with buttermilk to the mixer, mixing well after each addition. Add vanilla and mix well.
Bake in a buttered and floured tube pan (or bundt pan) at 350 degrees for one hour. Top will be crusty when done.
Cool at least 10 minutes before removing from pan.
Top a slice of cake with fresh strawberries and whipped topping. I make my own by mixing with a whipping attachment a pint of heavy whipping cream with approx a ½ cup powdered sugar. That makes a nice bowl full.
Going to the extra effort of the homemade cake and whipped cream is a nice way to say I Love You to the family you serve it to, don't you think?!