I am so ready for spring & summer to come that I try & trick myself into thinking it’s here by making something summery to eat. This is one of those dishes. It’s so easy & the pound cake is so versatile. It’s just a great dessert. Lovely combination of fruit, cream & sweetness.

Oh & if you are wondering why it is called pound cake, here is a fun fact for you: Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That’s because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name. Lucky for you guys, this cake uses WAY less butter, even compared to many of the recipes I researched & the sour cream gives it some extra moistness.

This would also be a perfect Valentine’s Day dessert to make ahead of time & plate when you are ready for it. So easy & we really loved it. Especially my 3 year old boy. He kept asking for more bread! We had to tell him it was cake that was shaped like bread. Haha. Enjoy!

Sour Cream Pound Cake with Strawberries & Cream

Yield: 6 Servings
4.50 from 4 ratings
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Ingredients

  • 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113 g) butter, (1 stick) softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120 g) sour cream
  • 1 lb (454 g) strawberries, (rinsed, hulled, & sliced)

Whipped Cream

  • 1 cup (237 ml) heavy whipping cream
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350˚F.
  • In a small bowl, combine the flour, baking soda & salt. Set aside.
  • Beat the butter & sugar until light & fluffy; about 1 minute. Continue beating & add eggs, one at a time. Scrape the bowl. Add the 2 tsp vanilla & sour cream; incorporate.
  • Slowly add the flour mixture while beating, & beat just until combined.
  • Pour batter into a greased 8″ or 9″ loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)
  • Bake for 45-60 minutes or until a skewer comes out clean. Cool for 10 minutes & remove from pan; transfer to a cooling rack.
  • Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute. Slowly add powdered sugar & 1 tsp vanilla. Continue beating until stiff peaks form.
  • Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream. Enjoy!

Notes

Author: Amber Brady
Recipe lightly altered from Our Best Bites Cookbook
Breads Cakes Valentine's Day

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