Strawberry Pound Cake

Preheat your oven to 350 degrees F (180 degrees C).

Dice your Fresh Strawberries (6).

In a mixing bowl add the Cake Flour (1 1/2 cups), Baking Soda (1 tsp), Salt (1/2 tsp), Baking Powder (1/4 tsp) and mix for a few seconds. Add in the Granulated Sugar (3/4 cup) and mix again. Add in the Unsalted Butter (1/2 cup) and mix.

In a bowl add the Buttermilk (4 Tbsp) and Eggland's Best Classic Eggs (3). Whisk together and then add the Simply Organic Vanilla Extract (1 tsp). Pour half of the egg mixture into the mixing bowl and start mixing on low speed. Once the flour mixes in with the butter and egg mixture, raise the speed to medium-high. Turn off the mixer, scrape the sides and add in half of the remaining egg mixture. Continue to mix. Finally add the remaining mixture and mix.

Take a large sheet of baking paper and fold in half, then cover the bottom of a springform or cheesecake pan with it. Secure the latch on the pan and use scissors to cut off the excess paper. Spray the inside with baking spray.

Add the diced strawberries into the cake batter and mix together. Pour the batter into the pan and then place into your preheated oven and bake for 45 minutes, or until a cake tester comes out clean.

Slice and serve with Whipped Cream (to taste) and Fresh Strawberries (to taste).