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!
- 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
- Cream the butter and gradually add the sugar while beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Stir in ⅓ of the flour mixture into the creamed sugar, stirring until blended.
- 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.
- Stir in the vanilla.
- Pour mixture into a well greased and floured Bundt pan.
- Bake in a 350 degree oven for 50 to 60 minutes or until cake tests done.
- 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!