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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