Strawberry Pound Cake
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Why I Love This Recipe
Jean's Berry patch is a huge berry picking field in Apex, NC. This is the first place I went strawberry picking with my roommate, Betsy B. Quick. I didn't think I liked strawberries until she made me try them again. Then, I went and picked a huge bucket full!!! Since then, I have loved strawberries, and have loved this moist, delicious cake!
Ingredients You'll Need
1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract (OK to leave out or double vanilla)
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
Sweet Pink Glaze (recipe follows)
1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
Sweet Pink Glaze
1 cup confectioners' sugar
2 tablespoons milk
1 drop red food coloring (ok to omit for white glaze)
In a small bowl, combine all ingredients, stirring until smooth
Directions
Preheat oven to 350F.
Grease and flour 2 (8½x4½x2½-inch) loaf pans ( or one bundt pan or pound cake pan). (Or 1 loaf pan and one pan with 6 tiny loaves)
Using 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 50 to 60 minutes (or less if using mini loaf pans) or until a tester inserted in center comes out clean.
Cool cakes in pan 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.
Questions, Comments & Reviews
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