Ingredients:

• 1 stick Cass-Clay® Sweet Cream Butter, room temperature
• 1½ cups + 1 tablespoon sugar (separated)
• 3 eggs
• 4 oz. Cass-Clay Sour Cream
• 1¾ cups flour
• ⅛ teaspoon salt
• ⅛ teaspoon baking soda
• ½ teaspoon lemon juice or lemon extract
• 1½ teaspoon vanilla extract
• 16 oz. pint Cass-Clay Heavy Whipping Cream
• 16 oz. strawberries, rinsed, hulled, & chopped
• Strawberry ice cream, topping (optional)

How To:

Pound Cake: 

*Alternative option is to use store-bought pound cake box mix and prepare per package directions.

1. Preheat oven to 325ᵒF
2. Cream together butter and sugar in a large mixing bowl.
3. Beat in eggs until lemon in color.
4. Fold in Cass-Clay Sour Cream.
5. Add and mix in flour, salt, baking soda, lemon juice or extract, and ½ tsp vanilla extract.
6. Grease and flour 4 10-oz ramekins or mini bakers.
7. Pour the pound cake mixture evenly into the ramekins / mini bakers.
8. Bake at 325ᵒ for 1-1¼ hours (until a toothpick inserted in the cakes comes out clean).
9. Remove from the oven and remove cakes from pans onto a damp cloth.
10. Wrap the cakes in the damp cloth until cool.

Whipping Cream:

1. Using chilled electric beaters and a bowl, beat a pint of heavy whipping cream until soft peaks form.
2. Fold in 1 tbsp sugar and 1 tsp vanilla extract into the mixture.

Strawberry Shortcake:

1. Cut mini pound cakes in half horizontally.
2. Fill with strawberries, heavy whipping cream, and strawberry ice cream topping (optional).
3. Add a top layer of pound cake and repeat with more strawberries, heavy whipping cream, and strawberry ice cream topping to your liking (optional).
4. Enjoy!