Last summer during the strawberry season, I thought it might be nice to have some strawberry shortcake. So off to the grocery store I went to get some strawberries, and what I thought would be a delicious spongey cake to go with them. Well the cakes they have near the strawberries in the grocery stores here in Germany don’t taste at all like the one’s I was used to back in the States. In fact, that thing tasted horrible! Since I wasn’t ready to give up on my strawberry shortcake dreams I figured I would just find a pound cake recipe and make my own from scratch.
My go to site for baking is Joy of Baking.com so I decided to go ahead and try their recipe and once again it did not disappoint. I think this recipe is relatively simple and I’ve made it numerous times with great results. Basically if you can handle measuring cups and a hand mixer then you’re good to go. I will of course provide a link to the recipe below.
We always prepare our berries ahead of time by washing them, removing the tops and halving or quartering them depending on their size. Once that’s done we toss them in a bowl with some sugar and refrigerate them immediately. You could also add other berries as well if you like. I personally like to make my own sweetened whipped cream as I do no care for ready made whipped toppings. It’s so simple to do, all you need is a cup or so of chilled heavy cream (which tends to have a higher fat content) a tablespoon or two of powdered sugar and about a quarter of a vanilla bean (you can always substitute vanilla extract instead). Combine these ingredients in a chilled mixing bowl (a metal or glass bowl is best) and quickly mix with a hand mixer until thickened and stiff peaks form. Just be sure not to over whip the cream. Once you’ve achieved the desired consistency cover and return to the refrigerator for later use. If you prepare the whipped cream ahead of time I find it’s best as this allows for the vanilla to thoroughly permeate the whipped cream. I just eyeball my measurements for whipped cream as I’ve made it so many times, but I will provide a link to a more exact recipe below as well. When you’re ready to serve your dessert slice the pound cake and top with sugared berries before finishing with a dollop of whipped cream and enjoy.