Strawberry Shortcake

(Strawberry Shortcake)

This textbook perfect pound cake can be made in either an 8-x 4-inch (1.5) or 9-x 5-inch (2L) loaf pan. For best recults, have your butter, eggs and sour cream at room temperature before starting.

Ingredients:

1 cup	unsalted Gay Lea Butter, softened	250 mL
1 cup	granulated sugar	250 mL
4	eggs	4
1 tsp	vanilla	5 mL
2 cups	all-purpose flour	500 mL
1 tsp	baking powder	5 mL
1/4 tsp	salt	1 mL
1/2 cup	Gay Lea Regular or Light Sour Cream	125 mL
	Fruit Topping:
4 cups	halved fresh strawberries	1 L
1	can Gay Lea Whipped Cream	1

Instructions:

Preheat oven to 325F (160C). Grease loaf pan; set aside.

Using electric mixer, beat butter with sugar for 5 minutes or until very light and lfuffy. Beat in eggs, one at a time, beating for 2 minutes in between each addition. Beat in vanilla. In separate bowl, combine flour, baking powder and salt. Using wooden spoon, stir half of flour mixture into butter mixture. Stir in sour cream and then remaining flour mixture. Scrape batter into prepared pan. Bake in centre of oven for 60 to 70 minutes or until cake tester inserted deep in the centre comes out clean.

Cool in pan on rack for 30 minutes. Remove from pan to cool completely.

Slice cake. Spray a generous portion of Gay Lea whipped cream over each slice. Spoon generous 1/3 cup (75 mL) of strawberries over. Top with more whipped cream if desired.

Makes 10 servings.