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Jul 092014
 

Strawberry Shortcake With Sour Cream Pound Cake

I had bought some fresh strawberries for the holiday and wanted some pound cake to serve them over and could not find my pound cake recipe that I had been making for years. It disappeared from my recipe box and I could not find it on our site, so I went searching in cook books. Then I  realized I only had 6 eggs in the frig (thought I had another dozen in my back up frig, there I go thinking again) and most cakes I found called for the amount at least 6 eggs. Chickens I got are still not producing and it looks like they’ll end up on the dinner table!

I found this recipe in a Southern Living Cookbook, it called for only 2 eggs and sour cream which I wanted to use and by leaving out the cinnamon topping, I thought it would be a winner for my nice fresh berries.

Kenny wanted to make some ice cream that day too and when I went to put my cake together, I realized that I had only enough vanilla to make the cake so Kenny had to put his ice cream off until I could go to the store; need to get my butt cracking, (oops did I say that!) and make some homemade vanilla, I have the beans but not the vodka! Had some close calls just over one cake.

Now I have to tell you this, the cake, although tasty, was a little on the sweet side for us so it was just a one time shot. I need to interrogate family members and see if I ever gave them the original recipe I used to make and if not, find a less sweet version for future baking! So, no major disasters to report!

The berries - whipped cream and cake tasted awesome together!

The berries – whipped cream and cake tasted awesome together!

 

5.0 from 2 reviews
Strawberry Shortcake With Sour Cream Pound Cake
 
Ingredients
  • 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
Instructions
  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.

 

Has any of my friends out there ever used pure Madagascar bourbon vanilla extract by Lorann Gourmet? I had never heard of it before, but it is made in the USA and has only vanilla beans, water and alcohol for ingredients. I bought a bottle today and Kenny will be using it in his ice cream today. Hope it’s good……………….enjoy!

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