Buttermilk Pound Cake with Fresh Strawberries and Whipped Cream

How good does this cake sound!

This is one of my favorite desserts to make during the summer because the fresh strawberries. The berries really bring out the goodness in this cake.

I like to make this cake the night before, so it will be even more moist the next day. The buttermilk gives the cake a tangy and fun taste and texture also.

This dessert is sure to be on the table’s of many summer bbq’s this year!

Buttermilk Pound Cake with Fresh Strawberries and Whipped Cream
by Paula Deen

3 C. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 sticks butter, softened
½ C. vegetable shortening (oil)
3 C. sugar
5 eggs
1 C. buttermilk
1 T. vanilla

Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan.

Sift flour, soda, baking soda, and salt and set aside.

Cream butter, sugar and oil with mixer till fluffy. Add eggs one at a time, mixing well after each egg. Add dry ingredients and buttermilk alternately to butter mixture, ending and beginning with the flour mixture. Add vanilla and mix.

Pour batter into prepared pan. Bake for 1 hour and 30 minutes or until cake is done. (Cake will pull away from the sides of the pan when ready). Let cake cool for 10 minutes, then invert onto a cake plate.

Serve slices with drizzled strawberries and whipped cream.

Fresh Strawberry Topping
½ C. sugar
2 pint strawberries, sliced thin and hulled

Dissolve sugar in 1/3 C. warm water, add to strawberries in a medium bowl and toss and smash berries a little. Let stand for 1 hour. The berries will make their own juices.

Whipped Cream
1 C. whipping cream
½ C. sugar

Beat together until stiff with mixer.