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
1 tsp vanilla extract
3 cups flour
1/4 tsp baking soda
1 cup whole milk plain Greek yogurt
1 pint strawberries
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