Strawberry Shortcake Pound Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7. While the pound cake is cooling, prepare the strawberries by slicing them and tossing them in a bowl with a sprinkle of sugar to bring out their natural sweetness.

8. In a separate chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form.

9. To assemble the Strawberry Shortcake Pound Cake, slice the cooled pound cake into thick slices. Top each slice with a generous dollop of whipped cream and a spoonful of strawberries.

10. Finish off each serving with an extra dollop of whipped cream, a few more strawberry slices, and a sprig of fresh mint for a pop of color and flavor.