Pound Cake with Whipped Cream & Strawberries - biscuits and such
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Pound Cake with Whipped Cream & Strawberries

This past week my sweet Everett turned one. ONE! This is such a cliche but it’s true because I don’t actually know where the year went. I spent more than a little time looking back at newborn pictures this week and realizing that I barely recognize the little noodle in those pictures. He bears almost no resemblance to the big, busy, hilarious toddler that tears around my house like a tornado.



We celebrated his birthday with a handful of close friends who have been our true support and saving grace this past year. It was relaxed, an occasion to open a bottle (or two) of prosecco and toast a year well lived, a year where we learned and grew so much (all three of us).



After testing a few different cake options I settled on mini pound cakes with strawberries and cream whipped with local honey from a friend and neighbor. I took my great grandmother’s pound cake recipe and made a few slight adaptations to make it a bit more baby-friendly.



It was everything I wanted his first birthday to be. Happy, relaxed, and full of cake and sparklers. It has been a transformative year, and I’m so grateful to have lived it.



Pound Cake with Strawberries & Whipped Cream


2 sticks butter, plus extra for greasing (room temperature)

1 1/2 cups brown sugar

6 eggs

1 tsp vanilla extract

3 cups flour

1/4 tsp baking soda

1 cup whole milk plain Greek yogurt

1 pint strawberries


whipped cream:

2 cups heavy whipping cream

1/4 cup honey

1 tsp vanilla extract


Preheat oven to 350F.


Beat the butter and sugar together in a mixer until creamed. Add eggs, one at a time, incorporating fully before adding the next. Add in vanilla extract.


In a large bowl mix together flour and baking soda. Add to egg mixture, 1/3 at a time, alternating with yogurt.


Grease 10″ bundt pan (or mini bundt pans- this recipe makes 24 2″ cakes) and spoon batter into pan. Bake for 40-45 minutes (or 20-25 for mini cakes). Allow to cool slightly before turning onto a rack.


Whip together heavy cream, vanilla, and honey until stiff. Serve cakes warm with whipped cream and sliced strawberries.


Make this gluten free:


  • Use a 1 for 1 gf flour blend (I used King Arthur)
  • Add 1/2 cup yogurt to the recipe
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