• Preheat oven to 350 degrees F and grease and flour three 8 inch cake pans. (You can also use two 9 inch cake pans--batter shouldn't exceed ⅔ full)
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
• Add the eggs one at a time blending after each to incorporate.
• In a small bowl or measuring cup, add the sour cream, milk, and vanilla extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the blueberries. Divide the batter between the three cake pans.
• Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!
• This recipe makes approximately 8-8.5 cups of batter.

For the Strawberries

• Fill a medium sized bowl with the sliced strawberries, sprinkle with 3 tablespoons sugar, and stir to combine. Cover with plastic wrap and store in the refrigerator until ready to use. The sugar coated strawberries will begin to release strawberry juice as they sit.

For the Whipping Cream

• Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.
• Mix until cream holds its shape and is spreadable. (I mix to stiff peak or just under stiff peak, where the cream holds its shape nicely but is still easily spreadable.)

Putting it together

• Once the cake layers have cooled, it is time to assemble the cake! Place the first pound cake layer on the cake base or pedestal. Next, poke small holes here and there over the top of the cake with a wooden skewer or the tines of a fork. This allows for better absorption of the strawberry juice.
• Top with a layer of whipped cream. (Keep in mind that you will need to reserve enough for the next cake layer as well as the top of the cake.) Repeat for the next cake layer. (Poking small holes in the top, adding strawberries, then whipped cream.) Top with the final cake layer and top with the remaining whipped cream.
• Top with whole or freshly sliced strawberries. If you'd like, you can also press thinly sliced fresh strawberries here and there around the sides of the cake if you would like even more berries to show.

Storing/Serving

• *The cake is easiest to slice if it has been refrigerated for several hours or even overnight under a cake dome or in an airtight container. Remove from the refrigerator about an hour before serving to allow it to warm up a bit.

  Store leftovers in the refrigerator-