Strawberries and Whipped Cream with Pound Cake

 

You will NOT want to buy another pound cake from the store once you taste this pound cake!  Makes a LOT and freezes well.  Use the pound cake for fondue (above)--or however else you use pound cake.

 

Basic Strawberry Quick Sauce

 

3 cups sugar

2 sticks butter (softened)

1 tablespoon vanilla extract

3 cups flour

1/4 teaspoon baking soda

1 teaspoon salt

6 eggs

1 cup sour cream

 

Heat oven to 350 degrees.  Grease and flour a bundt pan.  Combine sugar and butter in a mixer.  Mix in vanilla.  In a separate bowl, mix flour, salt, and baking soda.  Add flour mixture and the rest of the ingredients to the sugar/butter mixture in the mixer by alternating the ingredients:  some flour mixture, then an egg, then some sour cream, then repeat until all ingredients are combined.  Pour into prepared bundt pan, shake to even out mixture.  Bake at 350 degrees for 70 minutes, lower oven to 300 degrees and bake 10 more minutes.  Let cool completely on a cake rack.  When cooled, invert bundt pan onto cake rack.  If necessary use a knife or chopstick to pry cake loose from pan.  Slice and serve with strawberry sauce and whipped cream.