What is your favorite summer dessert? Mine, hands down, is Strawberry Shortcake. Well, that and watermelon. But tonight I'm craving a decadent cake to layer with whipped cream and fresh strawberries, and boy, oh boy, did I find it. You might recognize this recipe. I think it's a pretty popular one from Southern Living.
Oh my, this is seriously amazing! Like 'out of this world' amazing!
I have found the pound cake that I will forever serve with yummy strawberries and creamy whipped cream.
My life is complete.
(Yes, I know that's a frozen raspberry in the picture. It spoke to me.)
You'll need:
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Enjoy, my friends!
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