By: Ashlee Hall

Phil the groundhog confirmed that spring is on the way and with that comes strawberry season. If you’re from the south, you can agree that one of the best ways to enjoy your in season fruit is with a warm slice of poundcake and whip cream.

Ingredients

3 sticks softened butter

8 oz softened cream cheese

3 cups granulated sugar

6 eggs

3 cups all purpose flour

1 tsp. almond extract

1 tsp. vanilla extract

Garnish: strawberries and whip cream

Instructions

  1. Start by preheating your oven to 325 degrees.
  2. Prepare a tube pan by coating it with oil and flour to prevent sticking
  3. Using a stand mixer, cream together softened butter and cream cheese
  4. Add in sugar and beat until fluffy
  5. Add in your 6 eggs one at a time, alternating with your 3 cups of flour. Beat and scrape down the sides of your bowl in-between each addition
  6. Mix in almond and vanilla extract
  7. Pour into prepared tube pan and bake for 1 hour and 30 minutes
  8. Optional: serve with strawberries and whip cream

For the full video, visit ashhallfoodblog.