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Strawberry Pound Cake

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!

Credit: https://www.tasteofhome.com/recipes/strawberry-pound-cake

  • 1 lb sliced fresh strawberries
  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup plain yogurt
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond or strawberry extract

  • 1 cup sugar
  • ½ cup sliced fresh strawberries
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond or strawberry extract
  1. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition.
  2. Combine the dry ingredients; add to creamed mixture alternately with yogurt.
  3. Stir in the pecans, chopped strawberries and extracts.
  4. Pour into a greased and floured 10-in. fluted tube pan.
  5. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes; remove from the pan to a wire rack.

  7. In a small saucepan, combine the sugar and sliced strawberries.
  8. Bring to a boil; cook and stir for 1 minute.
  9. Remove from the heat; stir in extracts.
  10. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.