Chocolate Pound Cake With Strawberry Whipped Cream
This deeply chocolaty pound cake is simple to make but so much more than the sum of its very straightforward parts. Dutch cocoa lends its rich color and flavor to a cream cheese–infused pound cake batter. The cream cheese adds a tangy depth of flavor and gives the cake a soft, velvety texture. Make sure your butter, cream cheese, eggs and sour cream are at room temperature to ensure the cake batter emulsifies properly and bakes up tall and even. The cake is delicious on its own, dusted with a bit of powdered sugar and sliced into tidy slices, or with a dollop of perfectly pink strawberry whipped cream, which makes use of freeze-dried strawberries that are perfect year round.
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