Strawberry Shortcake

I’m just gonna cut to the chase. This is strawberry shortcake GLUTTONY!

The base is a Buttermilk Pound Cake that is crispy on the edges and a moist, delicious, buttery-rich, cake-y-ness on the inside. The strawberries are swimming in a perfectly sweet juice, followed by a dollop of homemade vanilla-flavored whipped cream. Summer is here, little darlings! Indulge.

Strawberry Shortcake

for strawberries:

1 pint strawberries

1/4 cup sugar

for whipped cream:

1 pint heavy whipping cream

2-3 Tbs. powdered sugar (to taste)

1 tsp. vanilla extract

for buttermilk pound cake:

1 cup butter softened

1 cup shortening

3 cups sugar

4 whole eggs

3 cups flour (all purpose)

1/2 tsp. baking powder

1 cup buttermilk

1 tsp. vanilla

Core and quarter strawberries (lop off tops). Place in a bowl and cover with sugar. Store in refrigerator for at least an hour to allow juices to seep.

Whip cream until thickened. Add powdered sugar and vanilla. Continue to whip until soft peaks form.

Heat oven to 325°.

Grease and flour bundt pan.

Cream butter and sugar until smooth.

Add eggs one at a time (scraping down sides of bowl and beating after each addition) until incorporated.

Combine flour and baking powder. Add a 1/3 of flour mixture to egg & butter mixture while beating. Then add 1/3 of buttermilk. Keep adding flour & buttermilk alternatively while beating. (Start and end with flour mix).

Stir in vanilla.

Bake 70 minutes.

Assemble shortcakes as follows: slice of Buttermilk Pound Cake, spoon strawberries & juices over cake, dollop with sweetened whipped cream.

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