STRAWBERRIES AND SOUR CREAM POUND CAKE
1 CUP BUTTER – room temperature
2 ¾ CUPS SUGAR
6 EGGS – large
2 TSP ALMOND or VANILLA EXTRACT
½ TSP BAKING SODA
PINCH OF KOSHER SALT
3 CUPS FLOUR – all purpose
2 CUPS STRAWBERRIES – rinsed, sliced
1 CUP SOUR CREAM
1 PINT WHIPPING CREAM
Preheat oven to 325º. Grease or spray a 10-cup tube pan (preferably one with removeable bottom) and set aside. See NOTE at the end of the recipe.
Using the paddle attachment in a large bowl of your stand mixer, cream together the butter and sugar on a medium speed until light.
Add the eggs, one at a time, almond or vanilla extract, baking soda and salt. Mix until all well combined, scraping down the sides of the bowl with a rubber spatula.
With the mixer on low, slowly add in the flour and mix just until all is combined. Add the sour cream and continue to mix on low speed for at least a minute or a little longer. Again, scrape down the sides of the bowl to make sure everything is well incorporated.
Pour the batter into the prepared pan and bake for 65 -70 minutes, or until a tester inserted in the center comes out clean. I start checking at around 60 minutes. Allow the cake to cool in the pan for 20 minutes then loosen the sides by running a knife around the edge and again around the tube in the middle. Invert the cake onto your serving dish and let cool completely.
When ready to serve, whip the cream adding a ¼ cup of powdered sugar, until it holds peaks. Cut the cake in half and spread some of the cream onto the bottom half. Top with sliced or mashed strawberries. Add the top half, cover with as much cream as you would like and spread with more strawberries. Cream will ooze from the middle and slide off from the top and that is just fine. This is a rustic recipe.! If you want a very neat looking cake, omit the cream from the middle.
Just because it is Memorial Day you may want to sprinkle some blueberries on the top for a patriotic look.
NOTE: You can make this in a large Bundt pan if you prefer. It just is a little more difficult to remove and you would have to adjust the cooking time.