When I was a kid, strawberry shortcake was one of my favorite desserts. Back then, our strawberry shortcake consisted of a Sara Lee pound cake, thaw and serve sweetened strawberries and Cool Whip. In the here and now, strawberry shortcake is still a favorite of mine, however, I don't rely on store bought or thaw and serve. I make homemade pound cake and macerate fresh strawberries.
There's a lot of great recipes out there for homemade pound cake from traditional to chocolate. I've made a few variations in the past, but I always revert back to my tried and true. It's a recipe that was handed down to me many years ago. I tweaked it a bit as I found the original recipe a bit dry.
Hands down, this pound cake is incredible and it's pup friendly. I don't make it often, but when I do, we get our fill of strawberry shortcake, share with our neighbor friends, and the kids enjoy it too.
In a mixer or bowl cream together 1 cup of REAL butter that's been softened, 3 cups sugar, 6 large room temperature eggs and 1 cup sour cream.
I want to stress the importance of using real butter. Do not substitute anything else.
To that, you want to mix in 3 cups flour, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons of real vanilla.
To bake, I use 2 greased loaf pans and bake at 350 for about 45 minutes. The time will vary depending on your oven.
Allow to cool.
Enjoy!
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