Strawberry Pound Cake

FOR THE CAKE:
Preheat oven to 350 degrees F.

Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper.

Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition.

Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

FOR THE ICING:
Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.

Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve.