Ever since I was a young child I loved to bake. My parents owned a small cafe in a small town in Belt, Montana. I remember at that time in my life I absolutely hated carrot cake, but my mom would always make it and I remember the cute little carrots piped on top. From that point on I was mesmerized by the art of baking. Holidays were my favorite, If I was not helping out in the kitchen then I assure you I was watching and learning from my mom.
This recipe is such a delicious twist on a strawberry shortcake. It is a light and healthy dessert that is perfect for a nice summer evening or any day for that matter! The base of the recipe is a sour cream based pound-cake, everything needed for this cake will most likely be tucked away in your pantry. The strawberry sauce is divine and utterly delightful, you can use this sauce recipe on nearly everything! Its perfect for ice-cream, waffles, pancakes, strawberry shortcake, brownies, toast, etc. Then to top it all off, you put a dollop of delicious whipped cream right on top! Can you say yum?
I had this recipe hidden in my recipe book for the longest time, and finally brought it out on the Fourth of July, and my fiance could not get enough of this delicious goodness. It was all he talked about! I hope you enjoy it as much as we do and that you share it over good stories, laughs, and love.
Sour Cream pound cake
1C. Butter, room temperature
1 1/2 C. Sugar
1/2 C. Sour Cream
1 1/2 C. Cake flour
1/4 t. Baking Soda
3 Large eggs
1/2 t. Vanilla Extract
Preheat Oven to 350
In a large bowl, cream the butter and sugar together.
Add the sour cream and mix until incorporated.
Sift the baking soda and flour together; Add to the cream mixture while alternating with the eggs, beating in each egg one at a time and ending on flour.
Add your vanilla
Pour you mixture into one greased loaf pan and bake for 40-60 minutes or until toothpick inserted comes out clean.
2 C. Strawberries
1/2 t. lemon juice (lime works as well)
1/2 C. Sugar
1 t. Vanilla
Combine all ingredients in a pot and bring to a boil. Once boiling, turm down temp. and simmer for 15-20 minutes stirring frequently.
let cool for 10 minutes before storing.
Will keep in fridge for 7 days.
1 C, Heavy whipping cream
1 t. Vanilla
1/3 C. Powered sugar
Place your bowl and whisk in fridge or freezer until chilled.
Combine all ingredients in a mixer, and whisk until it becomes light and fluffy. Make sure not to over whisk or else the cream will separate and eventually you will make butter. That’s a topic and recipe for another time:)