Whipped Cream Pound Cake with Fresh Strawberries

Submitted by: D'Lyn Biggs

3 cups sugar
3 cups sifted cake flour
1 cup butter
½ pint whipping cream
2 tsp. vanilla
6 eggs

Cream butter and sugar. Add eggs, one at a time. In a separate, small bowl, whip the cream. Add flour and whipped cream alternately to butter and sugar mixture. Beat in vanilla. Pour in a 10-inch tube pan that has been greased and floured. Place pan in a cold oven, set at 300 degrees and bake for 1 ½ hours or until done.

Clean and cut 2 pints of strawberries. Place into a bowl and add ¼ cup sugar or more to taste. Slightly mash strawberries with a fork or potato masher. Chill for at least 1 hour. Slice cake and pour strawberries on top.