Fresh strawberries are plentiful right now in our area so I made a pound cake Saturday. You can buy those little angel food cakes sold at the grocery store, but if you want the ultimate strawberry shortcake, you can't beat a homemade pound cake.
I used this recipe from Cherry Hill Cottage, although I substituted some ingredients to keep my grocery bill down. :o) I know the cake would have been even better with the "real" ingredients, but I used imitation vanilla flavoring, store brand salt and store brand all purpose flour which I sifted to a fine texture.
It turned out really good:
Here you can see the characteristic brown cracked crust of an old fashioned pound cake. I made it in my grandmother's tube pan.
My original plan was to make two smaller cakes in loaf pans and then eat one and freeze one. But, I went ahead and made the larger one. We have eaten some and given away slices and still have half the cake. I probably should freeze the remaining half for later, but I'm not sure if that will happen! :o)