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This pound cake recipe + 2-ingredient fresh strawberry topping = shortcut strawberry shortcake!
In a stand mixer fitted with a paddle attachment, cream the softened butter with the sugar on a low speed. Once the ingredients are combined, add the eggs one at a time. Add in the vanilla extract and salt.
Using a spoon, carefully add in the flour a spoonful at a time until incorporated. Add in the buttermilk and beat the batter on a medium speed for about 30 seconds.
Line a nonstick loaf pan with parchment paper. Pour the batter into the pan and place the cake into the oven. Bake for 1 hour and 20 minutes at 325° then check with a toothpick to see if the cake is done cooking in the center. If tester doesn’t come out clean, bake for 10 minutes more.