June is my birthday month and I’ve always made strawberry shortcake my pick for a birthday treat. Since I was a child gathering wild tiny strawberries in a field across from our farm, or market stand berries found through June, the smell and flavor of the early-summer berries means a great deal to me.
This weekend for our social media live-streamed class offering, we will make strawberry shortcake with this classic pound cake recipe, and next weekend we will do a different version using fresh made biscuits. Both are amazing, but very different. You can judge which one you prefer.
Class is live on Tiny Onion‘s Facebook and Instagram and any donations received for these free classes will be passed on to food equity programs in the United States to solve the problem of food “deserts” in many cities and counties. We feel strongly about supporting the efforts of the BLM with our dollars, and food/farming access is a part of the solution. Class is at 10am PST on Saturday, June 13th.
Set your oven to 325 degrees and grease a bundt pan or a loaf pan or two round cake pans.
1 1/2 cups butter
2 2/3 cups sugar
Add 4 eggs one at a time and beat well after each addition.
In a separate bowl, mix: 3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon vanilla
Add the flour mix to the butter mix alternately with 3/4 cup sour cream. Beat well after each addition.
Add to the pan you are using and bake until a toothpick comes out clean.
Serve with whipped cream, ice cream or fresh berries.
(To “marble” this cake, split the batter in half and add a 1/4-1/2 cup cocoa powder to one and mix well. Then dollop batters into pan one mix at a time and use a toothpick to swirl it before setting in oven to bake)