Best Strawberry Shortcake Ever...

Happy June y'all! I look forward to my time at Blissful and Domestic every month; it's just such a joy to visit with y'all! In honor of the beginning of summer {can you even believe summer's here?}, I wanted to share my all-time favorite Strawberry Shortcake recipe. It's a three part-er because I make the pound cake for the base,  the strawberries for pouring and the whipped cream for topping, so from the ground up, this is one fresh summertime treat!

Pound Cake Ingredients:

• 1
  1 cup butter softened
  2 cups sugar
  4 eggs
  3 cups all purpose flour
  1/2 teaspoon baking soda
  1/4 teaspoon salt
  1 cup buttermilk
  1 tsp. vanilla

Directions:

1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in vanilla.
5. Pour into greased and floured 10-inch tube pan.
6. Bake at 325 degrees F (163 degrees C) for 1 hour.
7. This cake {original recipe altered from here} turns out moist and delicious every time. You can enjoy it warm right out of the oven or use it as the base for strawberry shortcake like I'm doing today. Next up, we're going to make macerated strawberries for topping the cake. I prefer to make these the night before I'm going to need them and store them in the fridge to chill.
8. Macerated Strawberries Ingredients:
9. 2 pints fresh strawberries
10. 1/4 cup sugar
11. Directions:
12. Wash strawberries and remove hulls. Slice berries and place them in a ziploc bag. Pour sugar on top of sliced berries, zip that baggie closed and shake all around to mix it up real good. Now let it sit out for about an hour and watch those berries become all juicy. I store mine in the fridge overnight to chill well.
13. These are so doggone easy to make and just delicious drizzled over pound cake. So yummy! Now on to the fresh cream topping.......
14. Homemade Whipped Cream Ingredients:
15. Pint of fresh whipping cream
16. 4 tablespoons of sugar
17. Directions:
18. I pour both ingredients into my trusty mixer and set on the highest speed without splashing. As it begins to thicken, I increase my mixing speed till by the end, it's on full speed. It only takes a couple of minutes to turn out the richest, creamiest whipped cream; Cool Whip just can't even begin to compare. 
19. I try to always have some fresh cream in the fridge for those desserts that just cry out for a cool topping of cream. There's just nothing like it for topping fresh fruits for an easy summertime dessert or to be the crowning glory on strawberry shortcake.
20. Well there you have it. A delicious summertime dessert that'll be a big hit at your summer gathering. Enjoy y'all!

XO Amy - The Little Farm Diary