Strawberry Shortcake with Whipped Cream

• 1 stick Cass Clay Butter (salted) room temperature
• 1.5 cups + 1 tbsp sugar (separated)
• 3 eggs
• 4 oz Cass Clay Sour Cream
• 1¾ cups flour
• 1/8 tsp salt
• 1/8 tsp baking soda
• ½ tsp lemon juice or lemon extract
• 1½ tsp vanilla extract (separated)
• 16 oz Pint Cass Clay Heavy Whipping Cream
• 16 oz Strawberries, rinsed, hulled, & chopped
• Optional: strawberry ice cream topping

Pound Cake: (alternative option is to use store-bought pound cake box mix and prepare per package directions)

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

Whipping Cream:

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

Strawberry Shortcake:

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