With a pound cake star, whipped cream frosting and strawberries or an assortment of berries, these patriotic pops are like a deconstructed {straw}berry shortcake.
Ingredients
Strawberries, raspberries and blueberries
Straws or skewers
Sprinkles, optional
Pound Cake
2¼ cups flour
2 cups sugar
½ tsp salt
½ tsp baking soda
1 tsp vanilla
1 cup shortening or butter
1 cup sour cream
3 eggs
Whipped Cream Frosting
2 cups heavy cream
¼ cup powdered sugar
⅛ tsp salt
1 tsp vanilla or almond extract
Instructions
Cut the pound cake into thick slices and cut out stars using a cookie cutter.
Pipe or use a knife to ice the stars with fluffy whipped cream frosting.
Decorate with sprinkles if desired.
Stick the straw or skewer into the base of the straw and then "skewer" the berries on the stick, creating a pattern a red and blue pattern if desired.
Pound Cake
Cream the sugar and the shortening.
Add the sour cream, eggs, vanilla and dry ingredients.
Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
Let it cool in the pan for fifteen minutes prior to removing it.
To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
Let it cool completely.
Whipped Cream Frosting
Beat the cream, sugar and salt at medium speed until stiff peaks form.
Fold in the vanilla extract.
Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/patriotic-pound-cake-pops/