It’s strawberry time in North Carolina. During the month of May, Mr. D and I eat about a gallon of strawberries a week. We take them with us for our lunches everyday, eat them on cereal for breakfast and even eat them on our salads with balsamic vinegar.
This year I was looking for a cake or some type of shortbread to serve with fresh sweetened strawberries. As I pondered over what to make I could not stop thinking of my Granny’s pound cake. This recipe makes a small cake and I have put the recipe in two loaf pans to bake. It freezes well so you could eat one cake now and have one for later. I have also made this cake with vanilla and almond flavoring and that is a good combination to serve with the strawberries.
Granny’s Pound Cake
1/2 lb of butter
1 and 1/2 cups of sugar
2 cups flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon lemon flavoring
1 teaspoon vanilla flavoring
Cream butter and sugar. Sift dry ingredients. Add butter and sugar to dry ingredients with the milk. Add eggs one at a time and beat after each addition. Add lemon and vanilla flavoring. Bake one hour in tube pan at 325 degrees. Recipe can be doubled.
I love to try new recipes and I know there are great cake recipes to make and serve with strawberries. However, sometimes, the best recipes are right in front of us and they also stir wonderful memories of our Granny. Now, if you aren’t a person that likes to bake, here is another option.
Buy frozen biscuits (I prefer Pillsbury).
Bake them according to directions.
Sweeten the strawberries with sugar or splenda.
Split the biscuits open and spoon on the strawberries. Serve with whipped cream or whipped topping.
You can’t beat a hot biscuit and it goes with everything. Thanks for stopping by.