Strawberries are “coming in.” In the past, my dad and brother Steven usually had a few strawberries in the patch, and I was very fortunate to pick them for my “strawberries in season” recipe.
This year, however, my luck ran out as neither had strawberries this time. My sisters, Gail and Becky, relied on the local “pick your own” strawberries farms which had a bumper crop. They used theirs for making jam and for their pies.
But nothing beats fresh strawberries and pound cake. This week’s recipe comes from Gail, who agrees that “strawberries and pound cake just go together.” She has made numerous pound cake loaves and her self-proclaimed “favorite daughter-in-law” Amanda Finley Hill told her the pound cakes Gail makes are the best she has ever tasted.
This pound cake recipe can be used in a Bundt or tube pan as well as the loaf pan Gail prefers. The good thing about baking it in the smaller loaf pans is that they are very easy to wrap up and give away! This recipe makes a dense, rich pound cake with a wonderful slight crunchy top.
Gail’s Pound Cake
3 sticks butter (softened to room temperature. Do not use unsalted butter)
3 cups sugar
3 cups plain-all-purpose flour
1 pkg. 8 oz. cream cheese-softened to room temp.
1 tsp. vanilla
1/2 tsp. lemon extract
Preheat oven to 325 degrees. Coat 3 loaf pans (5” x 8”) with any non-stick spray. In large bowl, cream butter, sugar and cream cheese together. Add eggs one at a time, beating well after each. Gradually add flour. Blend well. Add extracts. Bake for 1 hour or until top is golden brown. If using a Bundt or tube pan, increase cooking time to 1 hour and 20 to 30 minutes.
Using about 1 quart of strawberries, wash and cap strawberries. Mash approximately 3/4 of the berries with a fork and use as a topping on slices of cooled pound cake. Add whipped topping of your choice and add whole or sliced berries on top.