Tennessee Pound Cake with Strawberries and Mint Whipped Cream

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I really like this pound cake recipe. 

While it's not considered truly "old fashioned", it was about 26 years ago 
that I came across the recipe and it makes a delicious cake.

This time I served it with some sweetened strawberries and mint infused whipped cream. Totally yum!

For the berries, simply cut them up and place in a bowl, then sprinkle on 2-3 
tablespoons of sugar. Cover and refrigerate until the strawberries 
release some of their juices, 2-3 hours.

For the infused whipped cream, pour 1 1/2 cups of heavy whipping cream 
into a small sauce pan along with 2 2" long sprigs of mint with leaves and 
heat until hot. Do Not Boil. Let cool, then place in the refrigerator until cold. 
Remove mint sprigs and poor into a large bowl. While beating cream, add 1 tsp of vanilla 
and 3-4 tablespoons of confectioners sugar. (Adjust sugar to desired sweetness). 
Beat until soft peaks form.

Tennessee Pound Cake

2 sticks butter
1/2 cup shortening
3 cup sugar
1 tsp vanilla extract

1/2 tsp almond extract
5 eggs
1 tsp salt
1/2 tsp baking powder
3 cups unsifted flour
1 cup milk

Cream first three ingredients together. Add flavoring and eggs one at a time, beating 2 min. after each. 

Mix salt, baking powder and flour together; add alternately with milk, mixing after each addition. 

Pour into a well greased tube pan or 3 8" cake pans. Bake for 80-90 minutes for a tube pan or 30-40 minutes for cake pans.

Serve this by itself or if you feel it's lonely, top with your favorite flavor of ice cream or whipped cream.


  1. Andrea, thanks for adding this lovely one to the cake extravaganza. Cheers

  2. I've got to try the infused whipped cream, sounds wonderful. I'm a pound cake fan, and yours looks delicious, beautiful photo!