Strawberry Shortcake With Sour Cream Pound Cake
  • 1 cup unsalted butter at room temperature
  • 2 cups sugar
  • 2 eggs at room temperature
  • 2 cups flour
  • 1 teas baking powder
  • ½ teas salt
  • 8 oz sour cream
  • 1 teas vanilla extract
  • I used a little blue food coloring only to get the red white and blue effect for the 4th
  1. Cream the butter and gradually add the sugar while beating until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Sift together the flour, baking powder and salt.
  4. Stir in ⅓ of the flour mixture into the creamed sugar, stirring until blended.
  5. Follow with half of the sour cream and continue with another ⅓ of the flour, remaining sour cream and ending with last of the flour, blending well after each addition.
  6. Stir in the vanilla.
  7. Pour mixture into a well greased and floured Bundt pan.
  8. Bake in a 350 degree oven for 50 to 60 minutes or until cake tests done.
  9. Cool for 1 hour before removing from pan.
Recipe by Cooking With Mama at