Preparing strawberries first will allow the sliced/diced strawberries to make their own juice when combined with sugar. So, first rinse strawberries under cold water and set aside. Using a strawberry huller remove stems from strawberries and discard stems or place in composter. Slice or dice strawberries any ole way your little heart desires. As for me, I will make thick slices and then dice the strawberries.

Place cut strawberries in a large bowl. Sprinkle with granulated sugar and gently turn sugar into strawberries with a large spoon. Cover bowl with plastic wrap or lid and place in refrigerator.

Preheat oven to 350 degrees Fahrenheit.

Using 1 Tablespoon cold butter rub the inside of a 8.5 x 4.5 loaf pan until bottom and sides are covered. Add 2 Tablespoons granulated sugar to loaf pan and toss to coat entire inside of pan and set aside.

Using an electric mixer combine sugar and butter in a large bowl and beat on high speed until light and fluffy.

Add eggs one at a time beating well after each addition. Add pure vanilla extract and salt.

Turn mixer to low speed and gradually add all-purpose flour beating until well incorporated.

Pour batter into sugar butter coated loaf pan and smooth out top of batter. Bake for 1 hour or until toothpick comes out clean.

Carefully remove loaf pan from oven and place on cooling rack for about 15 minutes. Then invert cake onto cooling rack, turn cake upright and allow to cool completely on rack.

Slice cake into 1-inch thickness pieces. Place a sliced piece of cake in a small bowl, add desired amount of half and half milk, top cake with a scoop or two of strawberries with juice and finally top with whipped cream. Serve and enjoy!

Note: This pound cake can be served alone or with strawberries.