Strawberry Pound Cake

            

Ingredients :

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1 cup butter

2 cups sugar

4 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/2 cup chopped pecans optional

1/4 teaspoon strawberry extract

STRAWBERRY SAUCE:

1 1/2 cup confectioners sugar

1/2 cup sliced fresh strawberries

1/2 teaspoon vanilla extract

1/4 teaspoon strawberry extract

1/2 cup butter

Directions :

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.

In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake.

Put the image below in one of your Pinterest boards so you can always have it with you when you need it.This enables us to continue receiving funding from Pinterest.

Print Friendly, PDF & Email

Italian Love Cake

Strawberry Pretzel Salad