The textbook-perfect pound cake can be made in either a 1.5-l (4-by-8-inch) or a 2-l (5-by-9-inch) loaf pan. For best results have butter, eggs and sour cream at room temperature before starting to prepare.
250 ml (1 cup) unsalted butter, softened
250 ml (1 cup) granulated sugar
5 ml (1 tsp) vanilla
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking powder
1 ml (1/4 tsp) salt
125 ml (1/2 cup) sour cream
1 l (4 cups) fresh local strawberries
Heat oven to 160 C (325 F). Grease loaf pan; set aside. Using an electric mixer, beat butter with sugar for 5 minutes or until very light and fluffy. Beat in eggs, one at a time, beating for 2 minutes in between each addition. Beat in vanilla.
In a separate bowl, combine flour, baking powder and salt. Using a wooden spoon, stir half of the flour mixture into butter mixture. Stir in sour cream and then remaining flour mixture. Scrape batter into prepared pan. Bake in centre of oven for 60 to 70 minutes or until toothpick inserted deep in the centre comes out clean.
Let cool in pan on a rack for 30 minutes. Remove from pan and let cool completely. Slice cake. Pipe a generous portion of whipped cream over each slice. Spoon 75 ml (1/3 cup) of strawberries over each slice. Top with more whipped cream, if desired.
Makes 10 servings.
Source: Gay Lea Foods Co-operative Ltd.