STRAWBERRY POUND CAKE WITH CREAM CHEESE DRIZZLE

Strawberry Pound Cake With Cream Cheese Drizzle image

Provided by Rose Rauhauser

Time 1h50m

Number Of Ingredients 19

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MAKE FIRST SET ASIDE
1/4 c strawberries, pureed and strained
CAKE
2 1/2 stick butter, softened
2 1/2 c sugar
1 pkg strawberry Jell-o (3.4 oz each)
5 extra large eggs
1 tsp vanilla extract
1 1/2 tsp strawberry extract
1 1/2 tsp baking powder
4 1/2 c all-purpose flour
1/2 tsp salt
1 1/4 c milk
1/4 c pureed strawberry, strained
1 1/2 c chopped strawberries (a little more if you like)
FROSTING
1 can(s) Pillsbury cream cheese frosting
1/2 pkg Strawberry Jell-o (3.4 oz)
1 tsp strawberry extract

Steps:

1. Make strawberry puree and strain.
2. Preheat oven to 325. Grease and flour a 10" tube pan.
3. Beat butter until creamy; add sugar beat until smooth. Add eggs, one at a time. Stir in vanilla and strawberry extracts.
4. Combine flour, baking powder, and salt.
5. Add the flour to butter mixture alternately with milk beginning and ending with flour mixture.
6. Add strawberry Jell-o and strawberry puree. Beat lightly until combined. Gently stir in chopped strawberries.
7. Pour into prepared tube pan.
8. Bake at 325 for 1hr. 20 min. Check; may need another 10 minutes depending on your oven. Let sit in pan 20 minutes before removing from pan. Cool completely before glazing.
9. Glaze: Pour cream cheese frosting into a microwavable bowl. Microwave 1 minute. Stir in extract and Jell-o.
10. Pour glaze over your cake. I added strawberry halves; you don't have to. I also think a little shredded coconut mixed through the cake would be nice if you like.