This moist, dense pound cake is studded with juicy strawberries and covered with velvety whipped cream for the ultimate dessert.
1 pound (4 sticks) butter, room temperature
1 1/2 packages (12 oz) cream cheese, room temperature
1 teaspoon salt
1 tablespoon vanilla extract
4 cups sugar
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
1 can (21 oz) strawberry pie filling
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Separate strawberries from the filling and reserve the glaze, slicing strawberries if they seem large. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Layer about 1/3 of the batter into the pan, then place half the strawberries. Layer another 1/3 of the cake batter, then the rest of the strawberries, then top with remaining 1/3 cake batter. Gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Whipped Cream
2 cups (1 pint) heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons instant vanilla pudding mix powder
Fresh strawberries
Reserved strawberry pie filling
Add cream, sugar, and extract to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Whisk in pudding mix powder for 15 seconds or until thickened. Apply cream to cake, using a spoon to apply cream in the center hole. Halve strawberries and dip in strawberry pie filling and place on top. Quarter strawberries and place around the base of the cake. Aim to serve within the same day as applying the frosting, and refrigerate the cake if left out for more than 3 hours.
