Step 1. For the pound cake. Preheat the oven to 325 degrees F, Grease and flour a 15-cup bunt pan. In a medium mixing bowl, beat the butter and shortening until combined. Gradually add the sugar and beat until light and fluffy. Add eggs one at a time.
- Note: For room temperature eggs quickly, add them to a 4 cup liquid measuring cup and fill with lukewarm water. Allow to sit for 10-15 minutes.
Step 2. In a 1 cup liquid measuring cup, combine the evaporated milk and butternut flavoring or vanilla extract. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. In thirds, alternate adding the flour mixture and evaporated milk mixture to the butter and egg mixture, making sure to end with the flour. Transfer batter to the greased and flour pan and bake for 1 hour or until a toothpick inserted comes out clean. Cool for 30 minutes in pan, then remove from pan and let cool completely.
Step 3. For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.
Step 4. For assembly. Slice the pound cake into cubes, about the size of a nickel. In a parfait glass or trifle bowl, start with the cubed pound cake and layer it with strawberries and whipped cream, repeat this process until you reach the top of your glass. Serve immediately.
Recipe and photography by Nathaniel Crawford - Terminatetor Kitchen.