Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
In a small bowl, combine the flour, baking soda, and salt.
In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
Stir in the vanilla and sour cream.
Slowly stir in the flour mixture, just until combined.
Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Storing Instructions: Pound cake will keep stored at room temperature for 3 days, or in the refrigerator for up to one week.Freezing Instructions: Allow baked pound cake to cool completely. Wrap tightly in plastic wrap, then aluminum foil (or place in a freezer ziplock bag). Freeze the loaf for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.Strawberries and Cream Topping:
1 lb fresh strawberries
1 cup heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
In a large bowl beat the heavy whipping cream for about 1 minute.
Continue beating while slowly adding 1/4 cup of sugar and 1 tsp of vanilla.
Continue beating until stiff peaks form. Slice pound cake and top slice with fresh strawberries and whipped cream.