Spring Time Dessert

Hi there,
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.

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Buttermilk Pound Cake

2 cups sugar

1 cup butter, softened

4 eggs

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.

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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?!  

xoxo Tammy