Classic Pound Cake with Fresh Strawberries & Homemade Whipped Cream
1 lb cultured and salted butter, softened (2 cups)
1 lb sugar (2 cups + 1 tbsp)
9 eggs (5 whole eggs + 4 egg yolks)
3 tsp vanilla extract
2 tsp vanilla bean paste
1 lb cake flour, or sifted all-purpose flour
pinch of salt
1 lb stawberries
32 oz heavy whipping cream (1 quart)
2 tbsp confectioner's sugar
Preheat the oven to 350 degrees and prepare a bundt pan with non-stick spray. In a standing mixer with the paddle attachment, whip the butter for 5 minutes until fluffy and light in color.
Mix in sugar and cream together for about 3 minutes. Slow down the speed a bit and add the eggs, vanilla extract, and vanilla bean paste. Mix until completely incorporated, and the batter appears to be slightly curdled. Scrape down the bottom and sides of the bowl as necessary.
Add the flour mixed with a heavy pinch of salt, a third at a time, letting the mixer run constantly on slow speed, until just incorporated. Scrape down the bottom of the bowl and mix once more.
Scoop the very thick batter into the prepared bundt pan, smoothing the top at the end. Bake for 30 minutes, rotate and test. Bake an additional 20-30 minutes or until a large skewer comes out clean from the center of the cake. Careful to not overcook.
Let the cake cool slightly before inverting over a grate to cool fully. While the cake cools, prepare the strawberries and whipped cream.
To prepare the whipped cream, use a whipping cream tool like pictured here, or some sort of electric mixer to whip air into the cream and confectioner’s sugar. Stop once stiff peaks form, being careful not to over-whip. Add an optional dash of salt and vanilla extract if you prefer a more flavorful whipped cream.
Top cooled pound cake with prepared strawberries and whipped cream, enjoy!