Strawberry shortcake

We wanted to do something super sweet and delicious for Father's day, so Willow came up with the idea to make homemade strawberry shortcake, one of John's favorite desserts.  I thought it was perfect since strawberries are in the peak of season right now, and our favorite fruit stand, olson farms, is just down the street.

We decided we'd try something a little different and slightly unconventional, and make a lemon poundcake instead of the traditional plain.  It turned out sooo delicious and refreshing.

Ingredients for the poundcake:

1 3/4 c. all purpose flour

1 1/4 c. sugar

2 sticks butter, room temp.

5 eggs

1/3 c. sour cream

1/2 tsp. baking powder

1/2 tsp. salt

zest of 2 lemons

3 tb. fresh lemon juice

1 tsp. vanilla extract

Instructions:

Preheat oven to 325.  Lightly grease one 9 x 5 loaf pan with butter, then lightly dust with flour.  Set aside.  

In the bowl of a stand mixer, beat together butter, sugar, lemon zest, lemon juice and vanilla extract for 3 minutes on med-high or until light and fluffy.  Add sour cream, beat until incorporated.  Add eggs one at a time, mixing to incorporate after each addition.  

In a small mixing bowl, whisk together flour, baking powder and salt.  With mixing speed on low, gradually add dry ingredients, mixing for an additional 45 seconds after all the dry ingredients have been added.

Pour batter into prepared pan and spread evenly.  Place in oven and bake for 1 hour or until the top becomes golden brown in color, or a knife inserted in the center comes out clean.

Remove from oven and allow to cool in pan completely.

Ingredients for strawberries:

4 cups fresh strawberries

4 tb. of sugar

Ingredients for whipped cream:

1 cup chilled whipping cream

1 tb. sugar

1 tsp. vanilla extract

Instructions:

Chop berries in half and sprinkle with sugar.  

 Stir to combine and let it macerate for at least 30 minutes.

In a chilled bowl, add all ingredients for the whipped cream together, and beat until small bubbles form, around 30 seconds.  Increase the speed, and continue beating until the cream is doubled in volume, and is smooth and thick.

Slice poundcake about an inch thick, cover with strawberries and whipped cream and dig in!

 The fresh, ripe strawberries and the lemon in the poundcake are a surprisingly delicious combo.

Dad was happy...