Name: Strawberry Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed -; 1 cup butter-flavored shortening -; 2 cups sugar -; 4 large eggs, room temperature -; 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 -; 1 teaspoon vanilla extract -; 1/4 teaspoon almond or strawberry extract -; Strawberry Sauce: -; 1 cup sugar -; 1/2 cup sliced fresh strawberries -; 1/2 teaspoon vanilla extract -; 1/4 teaspoon almond or strawberry extract -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Pound Cake

1. 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed -

2. 1 cup butter-flavored shortening -

3. 2 cups sugar -

4. 4 large eggs, room temperature -

5. 3 cups all-purpose flour -

6. 1 teaspoon baking soda -

7. 1/2 teaspoon baking powder -

8. 1/2 teaspoon salt -

9. 2/3 cup buttermilk -

10. 1/2 cup chopped pecans -

11. 1 teaspoon vanilla extract -

12. 1/4 teaspoon almond or strawberry extract -

13. Strawberry Sauce: -

14. 1 cup sugar -

15. 1/2 cup sliced fresh strawberries -

16. 1/2 teaspoon vanilla extract -

17. 1/4 teaspoon almond or strawberry extract -

How to cook deliciously - Strawberry Pound Cake

1. Stage

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

2. Stage

In a large bowl, cream shortening 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 extracts.

3. Stage

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

4. Stage

In a small saucepan, combine the sugar 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. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.