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Ingredients
- POUND PLUS CAKE
- 1 and 1/2 cups softened butter (3 sticks, 12 ounces, 3/4 pound)
- 2 cups white (granulated) sugar
- 4 eggs
- 1 cup sour cream ( you can substitute unflavored yogurt for a lighter cake)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cups cake flour”
- THE STRAWBERRIES
- 3 baskets
- HANNAH’S WHIPPED CRÈME FRAICHE
- 2 cups heavy whipping cream
- 1/2 cup white (granulated) sugar
- 1/2 cup sour cream (you can substitute unflavored yogurt, but it won’t hold as well and you’ll have to do it at the last minute)
- 1/2 cup brown sugar (to sprinkle on top after you assemble the dessert)”
Details
Preparation
Step 1
Pre Heat to 350º
Generously butter and flour two 9-inch round cake pans. (Don’t use Pam or spray shortening — it won’t work for this cake.)
Cream softened butter and sugar in the bowl of an electric mixer. (You can mix this cake by hand, but it takes some muscle.) Add the eggs, one at a time, and beat until they’re nice and fluffy. Then add the sour cream, baking powder and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.
Pour the batter into the pans and bake at 325 degrees F. for 45 to 50 minutes. (The cakes should be golden brown on top.)
Cool in the pans on a rack for twenty minutes. Run a knife around the inside edges of the pans to loosen the cakes. Then turn them out on the rack.
After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don’t unwrap them until you’re ready to assemble the dessert.”
THE STRAWBERRIES
Slice all but a dozen or so, reserving the biggest and best berries to top each portion. Taste the berries and add sugar if they’re too tart. Stir and refrigerate, covered tightly.
“Whip the cream with the white sugar until it holds a firm peak. Test for this by shutting off the mixer, and “dotting” the surface with your spatula. Once you have firm peaks, gently fold in the sour cream. You can do this by hand or by using the slowest speed on the mixer.
ASSEMBLING STRAWBERRY SHORTCAKE
Cut each Pound Plus Cake into 6 pie-shaped wedges and place on dessert plates. Top with the sliced strawberries. Put several generous dollops of Hannah’s Whipped Crème Fraiche on top and sprinkle with the brown sugar. Garnish with the whole berries you reserved. Serve and receive rave reviews.”
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