(Adapted from Joanne Fluke’s “Strawberry Shortcake Murder,” pgs. 21-24)

*Pound Plus Cake must chill for 48 hours. Make it 2 days before you plan to serve. You can also bake it, cool it, wrap it in plastic wrap and then in foil and freeze it until you need it. This recipe makes 2 cakes. Each cake serves 6 people.

Pound Plus Cake

1 1/2 cups softened butter (3 sticks)

2 cups sugar

4 eggs

1 cup sour cream (you can substitute unflavored yogurt for a lighter cake)

1/2 teaspoon baking powder

1 teaspoon vanilla

2 cups cake flour

Generously grease and flour two 9-inch round cake pans.

Cream butter and sugar. Add the eggs, one at a time, and beat until they’re nice and fluffy. Then add the sour cream, baking powder, and vanilla. Mix it all up and then add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.

Pour the batter into the pans and bake at 325°F for 45 to 50 minutes. (The cakes should be golden brown on top.)

Cool in the pans on a rack for 20 minutes. Run a knife along the inside edges of the pans to loosen the cakes and turn them out on the rack.

After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don’t unwrap them until you’re ready to assemble the dessert.

Strawberries

(Prepare these several hours before you serve.)

Wash 3 boxes of berries. Slice all but a dozen reserving the biggest and best berries to top each portion. Toss with sugar if they’re too tart. Stir and refrigerate, covered tightly.

Hannah’s Whipped Crème Fraîche

(This will hold for several hours. Make it ahead of time and refrigerate it.)

2 cups heavy whipping cream

1/2 cup white sugar

1/2 cup sour cream

1/2 cup brown sugar (to sprinkle on top after you assemble the dessert)

Whip the cream with the white sugar. When it holds a firm peak, fold in the sour cream by hand.

Serve

Slice cakes into 6 equal portions. Place slices of cake on dessert plates. Top with the sliced strawberries and generously dollop with whipped cream. Sprinkle with brown sugar and garnish each with a whole strawberry.

Yield: serves 12 (or 6 if they ask for second helpings)