Strawberry Pound Cake

Southern Style Pound Cake with Strawberries and Cream

There’s nothing quite like fresh picked strawberries. They mark the start of summer. Peak season runs April through June with May being the sweet spot here in Virginia. So if you’re able to visit a local pick-your-own farm, load up on perfectly ripe berries now.

Strawberries are always voted as a top favorite with kids, plus they’re considered a super fruit because of the high nutrient content. This is a great combination for health-conscious parents. These fruits are best eaten right out of hand of course, but if you manage to get some of these flavorful berries back home, dress ‘em up southern style with one of our personal favorite recipes.

Old Virginia Pound Cake with Fresh Strawberries and Whipped Cream

1 package Old Virginia Pound Cake Mix
1 stick of butter (no substitute)
¼ cup solid shortening
3 eggs
½ cup milk
½ teaspoon vanilla (optional)

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.

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