Orange Juice Pound Cake With Fresh Strawberry Sauce

For cake: Preheat oven to 350 degrees F. Butter and flour a 9x5" metal loaf pan.

Sift flour and salt into bowl. Whisk orange juice concentrate and sour cream in small bowl to blend.

Using mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.

Pour batter into prepared pan. Bake cake until tester comes out clean when inserted into center, and top is brown, about 1 hour and 20 minutes.

Cool cake in pan on rack 10 minutes. Turn out onto rack and cool completely Can be made 1 day ahead. Wrap tightly; store at room temperature.

For Sauce: Puree first 3 ingredients and 1 3/4 cup sliced strawberries in processor. Transfer puree to large bowl. Fold in remaining strawberries. Can be made 4 hours ahead. Cover and refrigerate.

Cut cake into slices. Spoon sauce over each slice and drizzle with cream.