A former acting teacher of mine once told me and my classmates that when we become parents we’ll realize that the world does not revolve around us. I didn’t believe him because I already didn’t think the world revolved around me. I was a grounded, and confident, and happy, and humble 20-something. I had figured life out. No, I did not think the world revolved around me. Then I became a mom in February of 2010, and all of that confidence went out the window. I watched this chubby, red-headed ball of a baby take away everything I hold dear– my freedom, my sleep, my schedule, and my desire to shower. I cried when the sun went down. My diary entries were replaced with feeding logs, and diaper happenings. I felt and looked like I had been hit by a truck. And I longed for my old life. But I had gone down a path I never knew existed. I found myself missing him after he had finally fallen asleep. I wanted him back in my arms immediately after I had handed him to a friend so that I could have a break. I would catch myself staring at him closely, and studying his long eyelashes, and the way his fingers moved, and the roundness of his mouth when he’d try to speak. All of it amazed me. I was in deep, and there was no going back. And that’s when I realized that the world didn’t revolve around me.
Happy Mother’s Day. I made you strawberry pound cake.
I adapted this recipe from Southern Lady Magazine; Cakes and Pies (May 7, 2017 issue). It’s a dense cake with bits of strawberry, and vanilla bean seeds in every bite. Most pound cakes have equal parts flour, sugar, butter, and eggs. This particular strawberry pound cake has a higher ratio of sugar, which threatens a cake’s structure, but helps tenderize a cake’s texture. Sour cream is also used in the recipe which is another great emulsifier, while also giving it a richer taste.
Let’s get to baking. The batter is easy to make. A typical “creaming method” cake (creaming the butter and sugar first before adding the rest of the ingredients). When ready, pour it in a well-greased loaf pan, and smooth out the top.
Bake in a 350 degree F. oven for about an hour.
Once cooled, cover with sliced strawberries, and whipped cream. I made unsweetened whipped cream because I found the cake to be sweet enough.
- 2 and ¼ cups (281 g) All-Purpose Flour
- ½ tsp. Salt
- 1 cup (2 sticks or 226 g) Unsalted Butter, softened
- 2 cups (400 g) Sugar
- 5 Large Eggs
- 1 tsp. Vanilla Bean Paste, or Vanilla Extract
- 1 cup (128 g) Fresh Strawberries, chopped
- ½ cup (113 g) Sour Cream
- Sliced Fresh Strawberries
- Whipped Cream
- Preheat the oven to 350 degree F. Generously spray a 10” x 5” loaf pan with baking spray.
- In a medium-sized bowl, whisk together the flour, and salt. Set aside.
- In a large bowl cream the butter and sugar until light and fluffy (about 3 to 5 minutes). Scrape down the sides of the bowl, and then mix in the eggs one at a time until combined. Mix in the vanilla.
- Slowly add the flour mixture to the butter mixture, beating just until combined. Finally, fold in the strawberries and sour cream.
- Pour the batter into the prepared loaf pan. Smooth out the top with an offset spatula.
- Bake for about 1 hour, or until an inserted toothpick comes out clean from the middle of the cake. Cool the cake in the pan for about 30 minutes, and then remove it onto a wire rack. Set aside to completely cool. When ready serve with sliced strawberries, and whipped cream. Enjoy!
- Standing or hand-held mixer
- Rubber spatula
- Offset spatula
- 10" x 5" loaf pan