Ingredients
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1 (16 ounce) container fresh strawberries, sliced
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2 tablespoons sugar
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1 cup butter, softened
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1 (8 ounce) package cream cheese, softened
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2 1/2 cups sugar
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6 large eggs
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3 cups sifted cake flour
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1/8 teaspoon salt
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1 1/2 teaspoons vanilla extract
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1 cup whipping cream
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3 tablespoons sugar
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strawberry syrup (see recipe I posted Strawberry Sauce)
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1 whole fresh strawberries, garnish
Instructions
- Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
- Add eggs, l at a time, beating until combined.
- Stir in flour by hand just until moistened.
- Stir in salt and vanilla.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
- Cut into slices.
- Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
- Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
- Garnish, if desired.
- Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
- High-powered stand mixers can over beat some pound cakes, giving them a tough texture.