Strawberry Pound Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 17, 2010
I used this recipe because I was looking to use up some fresh strawberries before they went bad. I ended up making some of the same changes as the other reviewers. 1. I used butter. I almost never use shortening and didn't have it in the house. 2. I used whole milk with lemon juice to make the buttermilk as I didn't have any. 3. I used fresh strawberries and I added blueberries. 4. I didn't have pecans. 5. I only used 1/2 cup of sugar for the glaze and I'm glad I didn't use the whole cup, it would have been too sweet. 6. I cooked it about 1 hr and 5 minutes. That was a good amount of time for me. I found this to be a good recipe. My husband really liked it warm. I found that I'm enjoying it much more one day later!!! I'm sure I'll make it again. Thanks!
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Reviewed: Jun. 8, 2009
This was great and I ended up making it twice in one weekend. I used some of the suggestions above instead of following the recipe exactly. I used butter instead of shortening, half buttermilk and half sour cream, and a little more vanilla since I didn't have the strawberry extract. I also added some fresh strawberries to the batter and only cooked it at about 55-60 minutes. I made a bowl of strawberry buttercream frosting to pile up in the middle of the cake and topped it off with fresh strawberries. No one could get over how moist it was.
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Reviewed: May 24, 2009
I'd say this is a solid 4 stars. For one, I don't consider it a pound cake when you use butter flavored shortening - I was taught that pound cake = butter, no ifs and or buts about it. I used 1 cup of softened butter. For two, the bake time on this was waay off for my oven (or b/c I used butter IPO shortening). My cake was prefect at 55 minutes @ 325. If I'd set the timer for 1 hr 15 minutes like the recipe states it would've been completely dried out. I also subbed sour cream for the buttermilk (didn't have any b.milk and only had skim on hand...no good for pund cake IMHO). That said, with fresh strawberries and blueberries folded in this baked up wonderfully. Very moist and tender, not dry at all. I did make the sauce, but used pureed fresh strawberries in place of the drained juice and poured a vanilla glaze over it. Every crumb was devoured at the bbq I took this to.
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Photo by Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Wilmington, Delaware, USA
Reviewed: Apr. 12, 2009
this has been my favorite go-to recipe since i found it 2 years ago. simple and tasty. you can substitute any fruit for strawberry. very easy to modify
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Reviewed: Apr. 5, 2009
Loved this recipe!!!! Although I did make some changes... Used fresh strawberries instead of frozen and because I didn't think I would have enough strawberries, I also added some blueberries to the cake. This is a very easy recipe and has a lot of flavor...although I liked the parts with the strawberries better than the blueberries. Thanks Sue for this great recipe!!!
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Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006
I WAS HOPING FOR MORE FLAVOR IN THE CAKE. BUT THE CAKE DID TURN OUT WELL AND I HAD NO PROBLEMS MAKING THIS. THE GLAZE SMELLED WONDERFUL WHILE IT WAS COOKING.
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Photo by Connie Gresham
Home Town: Union Point, Georgia, USA

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