Another Way to Serve Frozen Strawberries

Lemon Pound Cake with Strawberries and Whipped Cream

I was searching for different ways to utilize my many bags of frozen strawberries, and came across this lemon pound cake recipe from Southern Living.  I modified it a bit (did not include the mint, added baking powder and a bit of salt)… it turned out well, not too much lemon, since my guys are not big fans.  Me – I like super sour lemon cake, with lemon drizzle and lemon icing, but not the rest of my family.  So this cake is a very mild flavored lemon pound cake:

  • 3/4 cup butter, room temperature
  • 2.5 cups powdered sugar
  • 3 large eggs
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream (also works well with sour cream)
  • lemon zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice

Beat butter until creamy, about 2 minutes.  Add the powdered sugar slowly, and beat for about 5 minutes.  Then add the eggs, one at a time.  Add the flour, alternating with the whipping cream on low speed.  Then add the lemon zest and juice.  Pour batter into a buttered loaf pan (8.5 x 4.5″)

Bake in a 350 degree oven for 1 hour, or until wooden pick inserted comes out clean.  (Mine took about 1 hour and 5 minutes)

Let cake cool, then serve slices with thawed-out strawberries and whipped cream.  (If you really crave more lemon flavor, fold in some lemon curd into your whipped cream before serving, or drizzle with a lemon glaze).  Enjoy!!