Cook1 hr 50 mins
Use my recipe for Strawberry Sauce (Strawberry Sauce) with this recipe. You won't be disappointed. It's a winner! From Southern Living.
- 1 (16 ounce) container fresh strawberries, sliced
- 2 tablespoons sugar
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 1⁄2 cups sugar
- 6 large eggs
- 3 cups sifted cake flour
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons vanilla extract
- 1 cup whipping cream
- 3 tablespoons sugar
- strawberry syrup (see recipe I posted Strawberry Sauce)
- 1 whole fresh strawberries, garnish
- 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.
Wow Bev, this is yummy! My aunt brought me strawberry picking over the weekend and I made her this cake as a thank-you gift. She loved it! The cake was moist and smells SOOoo GOOD when baking! I bake about twice a year and never with much success, but this was really easy. Actually I don't even have an eletric mixer, but with the help of BF, the result was still good. Midway through baking I found the cake was already browned but the cake's not done yet (must be because I have small oven), so I cover the pan with aluminum foil and continue baking. It wasn't a problem. I omitted the syrup because I don't have it and becuase the strawberries were already very sweet. Thank you again for this great recipe, I am so glad my aunt loved it! :D!!
"Strawberry Syrup" refers to another Southern Living recipe in the same issue (April 2002). Definitely not the milk flavoring! Great recipe!
This is just a clarification note - some people seem to be confused about the syrup listed at the end of the instructions. I think this refers to the sweetened strawberry juice that collects in the bowl with the berries, not that neon pink milk-flavouring junk you buy in the grocery store.