Cream Cheese Pound Cake with Whipped Cream and Strawberries

My son almost always requests a pound cake for his birthday cake.  This year was no exception.  And when I go in search of a pound cake recipe, Southern Living cookbooks have never disappointed me.

3 sticks unsalted butter, softened

1 8 oz. cream cheese, softened

3 cups sugar

6 large eggs

3 cups all purpose flour

1/8 t. salt

1 T. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Gradually add sugar, beat well.  Add eggs, 1 at a time, beating just until the yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into a greased and floured 10 inch Bundt or tube pan.

Bake at 300 degrees F. for 1 hour and 45 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.  Garnish each serving.

For Whipped Cream:

1 pint heavy whipping cream

1 - 2 T. powdered sugar

Refrigerate bowl and beaters for an hour or so if possible before making the whipped cream.

Pour whipping cream into mixing bowl and slowly begin to beat the cream. Increase the mixer speed as as the cream begins to thicken.  Add powdered sugar gradually.  When cream has soft peaks, you're done!