The only thing that might be more delicious than butter cake is wine-soaked strawberries, and this recipe includes both. A perfect springtime treat.

Preparation

For the strawberries, simmer wine and sugar over medium flame for 5–6 minutes, stirring intermittently. Sauce should thicken slightly. Add berries and cook 2–3 minutes. Berries should soften slightly but still remain intact. Cool and place in refrigerator to chill.

To make the whipped cream, combine ingredients in a mixing bowl and whip with a hand mixer for 3–5 minutes, until fully whipped.

Preheat oven to 325°F.

For the cake combine flour, salt and baking soda in a bowl and set aside. In a mixing bowl, cream the sugar and butter. Add vanilla and milk or cream. Add eggs 1 at a time and continue mixing. Slowly add the flour, salt and baking soda while continuing to mix.

Spray a loaf cake pan with nonstick cooking spray and pour batter into it. Bake for 60–65 minutes, until golden brown around the edges. Cool cake to room temperature, then cut into cubes and serve with strawberries and whipped cream.