Ingredients Jump to Instructions ↓

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

  2. 1 cup butter-flavored shortening

  3. 2 cups sugar

  4. 4 eggs

  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


  13. 1 cup sugar

  14. 1/2 cup sliced fresh strawberries

  15. 1/2 teaspoon vanilla extract

  16. 1/4 teaspoon almond or strawberry extract

Instructions Jump to Ingredients ↑

  1. Strawberry Pound Cake Recipe photo by Taste of Home Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.

  2. 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. 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.

  4. 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. Yield: 12-16 servings.


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