Description
Fresh strawberries and whipped cream, sandwiched between two layers of pound cake.
Ingredients
- butter or cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream or greek yogurt
- 2 tbsp vanilla extract
- whipped cream
- fresh strawberries, sliced
Instructions
- Grease the baking pan and preheat the oven to 350˚
- Whisk together the flour, baking powder, and salt in a medium-sized bowl.
- Cream the butter with an electric mixer or stand mixer.
- Add sugar and mix on medium speed until light and fluffy.
- Add one egg at a time and continue mixing at medium speed, until completely combined.
- Add sour cream/greek yogurt and vanilla and mix until completely combined.
- Slowly add the flour mixture in and continue mixing on medium speed until completely combined.
- Fill your baking pan 3/4 of the way with batter and tap gently on the counter until completely even.
- Bake for 20-25 min or until a toothpick can be inserted in the center and come out clean.
- Let cool for 5 minutes before removing from the pan and onto a cooling rack, where you’ll want them to fully cool.
- Slice each cake in half, horizontally.
- Top the bottom piece with a layer of strawberries, whipped cream, and the second layer of strawberries.
- Place the other piece of cake on top and top with whipped cream, strawberries, or sprinkles.
Notes
I used the Nordic Ware Steel Heart Shaped Cake Pan.
- Prep Time: 15 min
- Cook Time: 25 min