Strawberry Shortcake + Honey Whipped Cream

The yummiest pound cake topped with honey whipped cream and fresh strawberries. The perfect summer dessert!

Pound cake:

3 cups sugar

1 1/2 cups butter, at room temperature

6 oz cream cheese, at room temperature

4 large eggs, at room temperature

2 large egg yolks, at room temperature

1/4 cup buttermilk or sourdough discard

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp salt

Honey whipped cream:

1 cup heavy whipping cream

1 tsp vanilla

2-4 tbsp honey

Preheat oven to 300°F.

Beat sugar, butter, and cream cheese with a stand mixer or electric mixer at medium-high speed until very fluffy and pale, about 5 to 8 minutes.

Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.

Add egg yolks, buttermilk, and vanilla extract and beat on low just until mixed in.

Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.

Thoroughly butter and flour a Bundt pan. Bake for about 1.5 hours or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.

While the cake is baking, make the honey whipped cream. Whip together the cream, vanilla, and honey until soft peaks form. Taste, add more honey if you want it sweeter, then whip until the cream is a little firmer. Store in the refrigerator until ready to serve.

Serve the cake with a big dollop of the honey whipped cream and fresh strawberries.