Strawberry Pound Cake

Strawberry Pound Cake

 Made  times

"'This beautiful bundt cake is my husband's favorite,' relates Sue Wesson of Springhill, Louisiana. Sue adds chopped pecans and strawberries to the batter, and she brushes the cake right out of the oven with a sweet strawberry glaze. Any extra glaze can be served on the side."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in the pecans, chopped strawberries and extracts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F 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.
  3. 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.

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

This cake turned out delicious and moist, but I wish the strawberries had held together more! I didn't chop them very finely at all, but they still seemed to sort of melt/dissolve into the body ...

Most helpful
Most positive
Least positive
Newest

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 ...

Four stars, five with some adjustments. First, the amount of leavener seemed way too much so, using similar recipes as a guide, I used just ¼ tsp. of baking soda and eliminated the baking powde...

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.

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...

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

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 t...

I used a pack of fresh strawberries which I sliced and chopped then set aside. The only adjustments I made to this recipe was to use all butter instead of shortening because it is what I had on ...

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 ne...

This cake turned out delicious and moist, but I wish the strawberries had held together more! I didn't chop them very finely at all, but they still seemed to sort of melt/dissolve into the body ...

Other stories that may interest you