Pound Cake with Strawberries and Whipped Cream

Preheat an oven to 350°F (180°C). Grease and flour a charlotte cake pan.

In a bowl, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter and the 1 1/2 cups (12 oz./375 g) sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Stop the mixer and scrape down the sides of the bowl.

With the mixer running on low speed, add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Stop the mixer and scrape down the sides of the bowl, then beat on high speed for 30 seconds.

Transfer the batter to the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for 15 minutes, then invert the pan onto the rack and let the cake cool completely.

Just before serving, in a bowl, toss together the strawberries and the 1 Tbs. sugar; let stand for 5 minutes. Spoon the whipped cream in the center of the cake and top with the strawberries. Serve immediately. Serves 12.

Williams Sonoma Test Kitchen