Fresh Strawberry Pound Cake

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Ingredients

1 cup (2 sticks) of unsalted butter, room temperature

1 cup of sugar

2 cups of flour, give or take

4 eggs

1 tsp of vanilla

optional 1/2 cup of milk

1/2 cup of powder sugar

1/8 cup of milk

4 – 5 fresh strawberries

Directions

Place your oven at 350 degrees Fahrenheit and butter and flour your cake pan and place aside. Grab a mixer or large bowl and place the room temperature butter and sugar in there. Mix until the ingredients until they are creamed together (light and fluffy texture).

Add each egg, one at a time, into the mixture. Once those are mixed in well, gradually mix in the flour and mix until complete. Do not over mix.

Pour the mixture into your pan and place in the oven for 30 minutes. If you added milk, make sure to place in the oven for an additional 10 minutes. Once out the oven, cool the cake until you ice or cool for 15 minutes and cut a slice and enjoy with some strawberry icing.

Icing

Take at least 4 – 5 strawberries, 1/8 cup of milk and 1/2 cup of powdered sugar and blend up. Add more powder to make it thicker icing or more milk to thin it up. Pour on top of the whole cake or just by slice.