STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
STRAWBERRY POUND CAKE
This pound cake has strawberries baked in the cake and is also brushed with a warm strawberry glaze after it comes out of the oven. Wow, is this good! Recipe from Taste of Home.
Provided by Marie
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Drain thawed strawberries, reserving 1/2 cup of the juice.
- Chop the strawberries and set the juice& berries aside.
- In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
- Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
- Stir in the pecans, chopped strawberries and extracts.
- Pour into greased and floured 10" tube or bundt pan.
- Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and place on wire rack.
- For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
- Add sliced strawberries and bring to a boil.
- Cook and stir for 1 minute.
- Remove from heat and stir in extracts.
- Brush some of sauce over the warm cake and serve with the remaining sauce.
Nutrition Facts : Calories 560, Fat 22.5, SaturatedFat 5.2, Cholesterol 71, Sodium 256.4, Carbohydrate 85.7, Fiber 2.1, Sugar 60.5, Protein 6.4
AMAZING STRAWBERRY POUND CAKE
This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.
Provided by xavnkatsmom
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g
PAULA DEEN'S STRAWBERRY POUND CAKE
From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.
Provided by Anita Harris
Categories Dessert
Time 1h5m
Yield 2 Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
- Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
- Sweet Pink Glaze:.
- 1 c powdered sugar.
- 2 tbsps milk.
- 1 drop red food coloring.
- In a small bowl, combine all ingredients, stirring until smooth.
Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
- Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
- Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.
HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING
We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.
Nutrition Facts : Calories 419 calories, Fat 21g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 267mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.
STRAWBERRY POUND CAKE
This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , 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., 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., 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.
Nutrition Facts : Calories 419 calories, Fat 16g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY CREAM CHEESE POUND CAKE
The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.
Provided by Ashley Steele
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
- Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 453.8 calories, Carbohydrate 61.9 g, Cholesterol 137 mg, Fat 19.2 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 11.1 g, Sodium 445.4 mg, Sugar 35.6 g
POUND CAKE WITH STRAWBERRIES
You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
EASY STRAWBERRY POUND CAKE
Make and share this Easy Strawberry Pound Cake recipe from Food.com.
Provided by kclay61
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together. Bake at 325* for 1 hour in a tube pan.
- FOR ICING:.
- Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.
Nutrition Facts : Calories 653.7, Fat 31.1, SaturatedFat 4.8, Cholesterol 141, Sodium 693.2, Carbohydrate 85.1, Fiber 1.1, Sugar 60.6, Protein 9.7
STRAWBERRY CREAM CHEESE POUND CAKE
My mother's cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. -Vickie Britton, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
STRAWBERRY SHORTCAKE (POUND-CAKE WAY)
The cake part of the recipe comes from Better Homes and Garden cookbook and is listed as Hot Milk Sponge Cake. It's light and fluffy and tastes so much better than store-bought pound cake, and it's also incredibly easy to put together in just minutes! You can use Splend instead of the sugar for a sugar-free version. What I also love about this is that it's made with ingredients that I always have on hand so if I need to make a dessert quickly, this is one I usually do!
Provided by LDSMom128
Categories Dessert
Time 40m
Yield 1 pound cake loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
- Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
- Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
- Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
- Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
- Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
- Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
STRAWBERRY POUND CAKE
I found this in a 5 ingredients or less cookbook a few years a go. I think it goes great with whipped topping and fresh strawberries but I have also frosted it with cream cheese or strawberry frosting and liked it just as much. When I havn't been able to find the cheesecake pudding mix I've used vanilla with just as good results.
Provided by Old widow
Categories Dessert
Time 1h10m
Yield 1 cake, 14 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and beat for 2 minutes with an electric mixer on medium speed.
- Pour into greased and floured bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cool in pan for 20 minutes before removing to wire rack to cool.
- Frost as desired.
Nutrition Facts : Calories 90, Fat 6.6, SaturatedFat 1.1, Cholesterol 60.4, Sodium 48.6, Carbohydrate 5.6, Sugar 5.3, Protein 2.3
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