Tuesday, January 3, 2017

Strawberry Pound Cake






  • 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


How to Make It

  • 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.
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