Strawberry Pound Cake
Prep time:
Cook time:
Total time:
Serves: 12-16 servings
This strawberry pound cake recipe is moist and tasty. Serve with optional strawberry sauce or a dollop of whipped cream and strawberries. Either way, it’s delicious![br][br][cap id=”attachment_7248″ align=”alignnone” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/01/exps22798_TH10523D60-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps22798_TH10523D60″][/url]Credit: https://www.tasteofhome.com/recipes/strawberry-pound-cake[/cap]
Ingredients
- 1 lb sliced fresh strawberries
- 1 cup butter-flavored shortening
- 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 plain yogurt
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond or strawberry extract[br][br]
- 1 cup sugar
- 1/2 cup sliced fresh strawberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond or strawberry extract
Instructions
- In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition.
- Combine the dry ingredients; add to creamed mixture alternately with yogurt.
- Stir in the pecans, chopped strawberries and extracts.
- 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.[br][br]
- In a small saucepan, combine the sugar and 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.
