Poundcake with Strawberries

Making this for Labor Day weekend. This heat wave is no joke. Try to stay cool.

Let's get started.

Poundcake with Strawberries

1 Cup Butter, softened

2 Cups Granulated Sugar

4 Large Eggs

1 Tsp. Vanilla Extract

3 Cups All Purpose Flour

1/4 Tsp. Baking Soda

1/4 Tsp. Kosher Salt

1 Cup Buttermilk

Strawberries for serving

1 Cup Heavy Cream

2 Tbsp. Powdered Sugar

Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch bunt pan.

In a large bowl, add in the butter and sugar. Using an electric mixer, cream them together for2-3 minutes until fluffy. Add the eggs one at a time, beating after each addition. Add in the vanilla and mix to combine. 

In a separate bowl, mix together the flour, baking soda and salt. Whisk until combined.

Add in half of the flour mixture into the egg mixture and mix to combine. Then add half of the buttermilk and combine. Then add the remaining flour and buttermilk and combine.

Pour batter into prepared pan and bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in the pan for 20 minutes. Then transfer cake onto a wired rack and allow to completely cool. 

Meanwhile make the whipped cream by combining the heavy cream and powdered sugar. Beat with an electric whisk until stiff peaks form.

Serve and enjoy.

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