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I got this pound cake recipe from my mother-in-law. However it was originally her mother’s. But, because my husband’s Aunt Ruth was the one able to get the recipe from his grandmother, it was referred to by her name. She also was the one who predominantly made it. So I hope you enjoy this recipe of berries with pound cake.
Ingredients for Berries with Pound Cake: the pound cake
- 3 c sugar
- 1/2 c butter
- 1/2 Crisco
- 6 eggs, separated
- 1 tsp vanilla or lemon extract
- 3 c flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 c buttermilk
Instructions for Berries with Pound Cake: the pound cake
- First, grease an 8 1/2 x 4 1/2 x 2 1/2 standard loaf pan with either butter or non-stick cooking spray.
- And pre-heat your oven to 350 degrees.
- With a beater, cream the butter, Crisco, sugar, and egg yolks until light and fluffy.
- Next, add the vanilla or lemon extract.
- In a separate bowl, mix your dry ingredients. And then add them alternately into your sugar mixture with the buttermilk.
- Beat the remaining egg whites till stiff white peaks form. After that, fold them into the batter.
- Pour the batter into the prepared loaf pan. And bake for 1 hour – 1 hour and 15 minutes or until a toothpick inserted comes out clean.
While your pound cake is baking, you can prepare the berries and whipped cream. For the berries, I typically go with strawberries and blueberries. But if you prefer, you can use raspberries and blackberries.
Ingredients for Berries with Pound Cake: the berries
- 2 lbs fresh strawberries, washed, de-stemmed, and cut into bite size pieces
- 18 oz fresh blueberries, washed
- 1/2 tbsp white sugar
- 1 tsp lemon juice
Instructions for Berries with Pound Cake: the berries
- In a medium size bowl, mix your fruit together.
- Next, add the sugar and the lemon juice to the fruit, stirring it all together.
- Finally, cover and refrigerate.
At this point, you’re almost finished making the berries with pound cake recipe, even though the pound cake is still in the oven. However all that remains to prepare is the whipped cream. You could use Cool Whip or Reddi Whip if you’re going for convenience. Before I started making my own whipped cream, I would use either of those other options. But then I started noticing that if I left my dessert (that had either Reddi Whip or Cool Whip) out for any length of time, then the topping would just fall apart. Or be watery. Maybe you’ve witnessed this yourself.
So then I found some recipes for diy whipped cream. And I experimented. Additionally, over time I came up with my own recipe that contains just 2 ingredients. Thus, I learned how easy it was to just make my own whipped cream. And it never falls apart when I take it out of the refrigerator. I can’t claim that homemade or diy whipped cream is healthy, because it’s fattening. Since it’s straight cream and sugar. But it doesn’t have anything else in it, unless you add something else to it. And the benefit of that is you know exactly what you’re putting into your body.
Ingredients for the whipped cream:
- 2 cups of whipping cream
- 4 tbsp of either white sugar or powdered sugar
Instructions for the whipped cream:
- Using a hand mixer, beat the whipping cream on medium-high to high until it’s thick.
- And then mix in the sugar.
- Cover and refrigerate until ready to use.
When the pound cake is finished cooking, turn off the oven. And remove the loaf pan from the oven, allowing it to cool on a wire rack for 10 minutes. Then, run a sharp knife around the edges of the pan, to make sure the cake is loose. If it is, then flip the pan over onto a serving platter to cool completely.
Once your pound cake is cooled thoroughly, slice and serve with the berries. And top with your diy whipped cream.