1 cup unsalted butter at room temperature
1 cup sugar
1 and 1/2 cups all-purpose flour
1/2 cup sour cream
1 tsp. Salt
2 tablespoons vanilla
1/2 teaspoon baking powder
Preheat oven to 350F. Butter and flour a 9×5 inch baking tin.
In a medium bowl whisk together the flour, salt, and baking powder. Set aside.
In a stand mixer with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl down.
Add the flour mixture in and mix until combined. Scrape the bowl down and mix.
Transfer batter into tin and smooth top. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Slice strawberries into a bowl. Sprinkle 1 – 2 tablespoons of sugar over the strawberries. Using a potato masher crush strawberries into large chunks releasing juice. Set aside.
Assemble pound cake, strawberries and whipping cream.