Sour Cream Pound Cake

8 oz sour cream
½ teasp baking soda
3¼ cups sugar, divided
1 cup butter
6 lrg eggs
3 cups flour
⅛ teasp salt
1 teasp vanilla extract
2 pnt strawberries, sliced
sweetened whipped cream


Stir together 8 ounces sour cream and 1/2 teaspoon baking soda and set aside.
Beat 3 cups of sugar and 1 cup of shortening at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating just until blended after each addition.

Stir together 3 cups flour and salt. Add to egg mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack.

Toss together sliced strawberries and remaining 1/4 cup sugar and let stand for 30 minutes. Serve pound cake with sliced strawberries and sweetened whipped cream.