Monday, March 28, 2016

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.

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.

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 


  1. Ooh, that looks tasty! Thanks for sharing the recipe.

    Definitely not spring-like in central Wyoming today (even tomorrow) as 1-2 feet of snow expected. It's coming down pretty good right now, so the forecast may be right.

  2. delicious! thanks for sharing :)


I'd love to hear from you!