Recently, Jason’s Cooking catered a party for one of our best friend’s mother’s birthday. It was an afternoon party in the fellowship hall of a church so we needed some tasty apps (see #PartyWeek!) and some sort of cake. We came up with a Southern Tea Party menu and that was the perfect opportunity for a Build-Your-Own Strawberry Shortcake Bar!
I haven’t made a pound cake since I was a kid, so I was pretty excited to include it as one of the bases for the BYOSSB. This cake turned out great and was exactly what I wanted for the bar. I had forgotten about the denseness of the pound cake so keep that in mind when serving, and be sure to have juicy berries or whipped topping or even a glaze on hand for topping.
- 2 Sticks Butter, Softened
- 1⅔ Cup Sugar
- 5 Eggs
- ⅓ Cup Milk
- 2 Cups Flour
- ½ tsp Salt
- 1 tsp Vanilla
- Preheat oven to 325° and spray a 9 x 5 inch loaf pan with non-stick cooking spray.
- In the bowl of a stand mixer on medium low speed, cream the butter and sugar together until they lighten up a bit and turn a pale yellow.
- Add the eggs, one at a time until they’re well incorporated, and then add the milk, vanilla and salt.
- Reduce the speed to low and add the flour and mix until just combined.
- Pour the batter in the prepared loaf pan and cook for 1 ¼ - 1 ½ hours or until a toothpick stabbed into the cake comes out clean.
- Let the cake cool in the pan for 5 – 10 minutes and then turn out onto a rack to cool completely.
- Slice and enjoy!
This is a really dense cake that makes the perfect base for Strawberry Shortcake!
It’s super easy to double the recipe and make two. After cooking completely, wrap in parchment, then in foil, then put it all in a zip-top bag and freeze for up to 6 months. You’ll be glad you have a cake in the freezer when unexpected company drops by!
Pound cakes are called pound cakes because the original recipes called for a pound of butter, a pound of sugar, a pound of eggs and a pound of flour.