Pound Cake with Strawberries and Whipped Cream

We picked a major load of strawberries at Rogers Spring Hill. Immediately, I spent the entire evening dreaming of wonderful thing  to make, as I stuffed every other strawberry into my mouth.
My husband suggested a pound cake with strawberries and I thought that sounded pretty good, so I looked up a recipe and decided to make a quick run to the store for a bundt cake pan. If I had to do it all again, I would have bought a different one. I've been baking a long time, I've never had a cake stick until now, even with cooking in an inexpensive pan.

For the cake, I use Elvis Presley's Favorite Pound Cake Recipe. I didn't have a chance to verify the truth of this claim and I was worried about some of the reviews saying it was bland. It wasn't bland, it was moist and tasted like a pound cake. I was a little worried about overflowing the cake pan so filled my pan about 3/4 of an inch from the top and put the remaining batter into a small loaf pan. The cake baked for me at for about 55 minutes and the small loaf was done at about 45, starting with a cold oven on 350.

I made the whipped cream in my stand mixer and garnished with berries. You don't have to buy whipping cream, heavy cream will do. In a mixer, add 2 cups whipped cream, 1/4 c powdered sugar and a teaspoon of vanilla. Whip it with a whisk attachment until it is fluffy. Make sure to watch it so that you don't accidentally make butter instead. I never measure, so this is approximate, feel free to omit the sugar, increase, or reduce it.