Whipped Cream Pound Cake

Whipped cream and pound cake are berries best friends.

Ingredients:

For the whipped cream

• 1 cup Smith Brothers Heavy Whipping Cream
• 2 tbsp. sugar
• 1 tsp. vanilla extract

For the pound cake

• 3 cups of sugar
• 2 sticks Smith Brothers Unsalted Butter, room temperature
• 6 large Organic Brown Eggs
• 3 cups all-purpose flour, sifted
• 1 cup Smith Brothers Heavy Whipping Cream
• 1 tbsp. vanilla extract

Instructions

For the whipped cream

1. Beat the heavy whipping cream, sugar, and vanilla extract on high until medium-to-stiff peaks form, about one minute.

For the pound cake

1. Preheat the oven to 325F. Spray a 10-inch Bundt or tube pan with non-stick spray or flour and grease pan. Set aside.
2. In the bowl of your stand mixer, beat the butter on medium until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
3. Add eggs, one at a time, beating well after each addition. Add flour and heavy whipping cream alternately to sugar mixture, beginning and ending with flour. Add vanilla and mix on low to medium until well combined.
4. Pour the batter into the 10-inch tube or Bundt pan and bake for one hour and 15 minutes. Let cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely.
5. Finish with your favorite fresh fruit and homemade whipped cream.

Recipe adapted from CallMePMc.com