• Preheat oven to 350°.
• To prepare cake, combine oil and vanilla in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean. If you use vanilla extract, skip this step and add it to the next step.
• Combine the oil mixture, 1 ¾ cups sugar, and ½ cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan.

For Strawberry Shortcake Kabobs

• Alternate putting pound cake cubes and strawberries onto skewer or popsicle stick.
• Drizzle with melted white chocolate and/or milk chocolate.