Strawberry shortcake is nostalgic. The dessert means different things to different people. Our version at Byrd Mill is made with fresh baked Old Virginia Pound Cake. Thick slices of rich buttery pound cake are hidden under sweet, fresh picked strawberries and topped with a sweet peak of whipped cream. This seasonal favorite is best served on lazy weekends, at potlucks and as part of summer barbecues.
Pound Cake Ingredients:
Cream together the butter and shortening until light and fluffy. Add other ingredients and mix well. Pour into a greased and floured 9 x 5 x 3 loaf pan and bake in a 325-degree oven for approximately 1 hour or until toothpick inserted comes out clean.
For Fresh Strawberries:
Clean, hull and slice about a pound of strawberries. Sprinkle a few teaspoons of sugar on top of sliced berries and mix.
For Fresh Whipped Cream:
2 tablespoons sugar
1 cup heavy whipping cream
½ teaspoon vanilla
Put a metal mixing bowl and metal whisk into the freezer for about 20 minutes. Place the sugar into the mixing bowl and add the heavy whipping cream. Whisk on high speed just until the cream reaches stiff peaks (about 1 minute). Store in an airtight container for up to 10 hours—when ready to use, whisk for 10-15 seconds.