Simple Strawberry Shortcake

Peak strawberry season calls for one thing, strawberry shortcake! We know it's easy to just buy the cake part, but why not making it instead? It's super simple and definitely tasty! Chapters: 00:00 Intro 0:41 Pound Cake 05:46 Strawberries 11:13 Whipped cream Recipe: Lemon Pound Cake: 2 sticks unsalted butter softened 2 cups granulated sugar 6 large eggs 1 tsp vanilla extract Zest of 1 medium lemon ½ tsp baking powder 2 cups all purpose flour Preheat oven to 350 degrees. Cream butter and sugar together, add eggs one at a time, once fully incorporated add vanilla and lemon zest. Slowly add flour until completely incorporated. Mix in baking powder last. Grease and flour pan If making a loaf bake for at least 1-1.25 hour, for the mini loaf pan it was 35-40 minutes, for muffins 25-30 minutes, until the tooth pick comes out clean. Place on cooling rack. Strawberries: 2 lbs strawberries ½ cup sugar Cut up strawberries into bite size pieces. Mix cut strawberries with sugar in a sealed bag and refrigerate for at least 1-2 hours. Whip Cream: 1 pint Heavy Whipping Cream ¼ cup sugar 1 tsp vanilla extract Mix ingredients with a hand mixer or wire wisp on high until peaks form Assemble.