Layered Pound Cake with Whipped Cream and Berries — elisabeth & butter

Step 1

Preheat oven to 325°F and grease 3, 8 inch cake pans.

Step 2

In a mixing bowl fitted with a paddle attachment, beat sugar and butter together for 2-3 minutes on medium high speed until light and fluffy. Add eggs one at a time, beating after each addition.

Step 3

Stir flour and baking powder together, then add to the mixer alternating with the heavy cream, beginning and ending with flour until just combined. Do not overmix. Stir in vanilla and lemon zest.

Step 4

Bake for 20-35 minutes, or until a toothpick comes out clean and it springs back when you touch it.

Step 5

In a mixing bowl, beat the whipping cream and confectioners sugar on medium speed until soft peaks form and it is thickened. Do not overmix the cream or it will curdle. Stir in vanilla extract.

Step 6

Layer the cake with whipped cream and place sliced strawberries between each layer. Top with the remaining whipped cream and lots of berries!