Best Strawberry Pound Cake Recipes

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STRAWBERRY POUND CAKE



Strawberry Pound Cake image

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

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
2 ¼ cups white sugar
1 teaspoon vanilla extract
4 large eggs
2 ½ cups cake flour
½ teaspoon baking powder
2 cups chopped fresh strawberries

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



Strawberry Pound Cake image

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

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter-flavored shortening
2 cups sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon almond or strawberry extract
STRAWBERRY SAUCE:
1 cup sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon almond or strawberry extract

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 ALMOND POUND CAKE



Strawberry Almond Pound Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan, slightly softened
3 large eggs
1/2 cup sour cream
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 pound strawberries, hulled, half sliced and half cut in half
1/4 cup brown sugar
1 1/2 tablespoons all-purpose flour
1 tablespoon salted butter, cold and cubed
1/4 teaspoon kosher salt
1/4 cup sliced almonds
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon lemon juice

Steps:

  • For the cake: Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
  • For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
  • Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
  • For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.

AMAZING STRAWBERRY POUND CAKE



Amazing Strawberry Pound Cake image

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

1 cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground almonds
2 cups all-purpose flour
⅓ cup milk
1 cup quartered strawberries
¼ cup water

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

CHOCOLATE POUND CAKE WITH STRAWBERRY ICE CREAM AND BITTERSWEET CHOCOLATE SAUCE



Chocolate Pound Cake with Strawberry Ice Cream and Bittersweet Chocolate Sauce image

Categories     Cake     Berry     Chocolate     Egg     Fruit     Dessert     Bake     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 13

1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
4 large eggs
3/4 cup sour cream
1 tablespoon vanilla extract
1 cup semisweet miniature chocolate chips (about 6 1/2 ounces)
Sweetened Strawberries
1 1/2 quarts strawberry ice cream
Bittersweet Chocolate Sauce

Steps:

  • Preheat oven to 325°. Butter and flour 9x5x3-inch metal loaf pan. Sift flour, cocoa, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar; beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Add dry ingredients in 3 additions, beating well after each addition. Fold in chocolate chips. Transfer batter to pan. Smooth top.
  • Bake cake until tester inserted into center comes out clean, about 1 hour 35 minutes. Cool in pan on rack 15 minutes. Run knife between pan sides and cake; turn cake out onto rack. Cool. Wrap in foil; let stand at room temperature at least 1 day. (Can be made 3 days ahead. Store wrapped in foil at room temperature.)
  • Cut pound cake into 3/4-inch-thick slices. Place 1 cake slice on each of 10 plates. Spoon Sweetened Strawberries and scoop of ice cream alongside. Drizzle with Bittersweet Chocolate Sauce and serve.

STRAWBERRY POUND CAKE RECIPE - (4.1/5)



Strawberry Pound Cake Recipe - (4.1/5) image

Provided by á-30256

Number Of Ingredients 7

1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
1 (3.4 oz) pkg vanilla instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1 cup miniature semi-sweet chocolate chips
2/3 cup Duncan Hines® Creamy Home-Style Chocolate Butter Cream Frosting

Steps:

  • 1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan. 2. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chips. Pour into prepared pan. 3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. 4. Place frosting in microwave-safe bowl. Microwave on high power for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake

STRAWBERRY CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 lb butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
1/2 teaspoon salt
2 teaspoons butter flavoring
6 eggs, room temperature
3 cups sifted flour
1 pint fresh strawberries, sliced

Steps:

  • Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
  • Add salt and the butter flavoring, and beat the mixture well.
  • Add the eggs, one at a time, beating thoroughly after each addition.
  • Stir in the flour.
  • Gradually add the sliced strawberries, gently folding them in after each addition.
  • Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
  • Remove cake from oven and place on cooling racks for 15 minutes to cool.
  • Gently remove cake from pan and allow to cool thoroughly on wire rack.
  • Dust with powdered sugar to serve.

STRAWBERRY CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

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

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 carton (12 ounces) frozen whipped topping, thawed
1 container (16 ounces) frozen sweetened sliced strawberries, thawed

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.

LIME-MINT POUND CAKE WITH STRAWBERRY FILLING



Lime-Mint Pound Cake with Strawberry Filling image

This pound cake is a combination of some of my favorite flavors. It's predominately strawberry and lime, with a subtle, refreshing hint of mint that hits just on the back of your tongue. This cake is just as good without the mint, however--so if you're not a fan, feel free to omit it.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h25m

Yield 12

Number Of Ingredients 15

2 ½ cups frozen strawberries
4 ½ teaspoons white sugar
1 ½ teaspoons freshly squeezed lime juice
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
1 cup unsalted butter, softened
6 large eggs, at room temperature
¼ cup freshly squeezed lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
1 cup whole-milk plain Greek yogurt, at room temperature
⅓ cup finely chopped fresh mint leaves

Steps:

  • Place strawberries, sugar, and lime juice for filling in a nonreactive pot over medium heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Remove from heat and allow to cool to room temperature.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®).
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.
  • Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in lime juice, lime zest, and vanilla extract. Pour 1/3 of the dry ingredients into the wet ingredients and mix until just combined. Mix in 1/2 of the yogurt until just combined. Repeat once more with flour and yogurt, then with remaining flour. Gently fold in mint leaves.
  • Pour 1/3 of the batter into the prepared pan. Carefully spoon the cooled filling over the batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining batter over the filling and smooth the top.
  • Bake in the preheated oven until a bamboo skewer inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 429 calories, Carbohydrate 56.3 g, Cholesterol 137.4 mg, Fat 19.9 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 11.4 g, Sodium 219.3 mg, Sugar 29.8 g

STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY



Strawberry Cheesecake-Stuffed Pound Cake Recipe by Tasty image

Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry

Provided by Joey Firoben

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 5

1 pound cake, store-bought
8 oz cream cheese, 1 block, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberry, diced

Steps:

  • Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
  • In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
  • Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
  • Pour the cream cheese mixture into the hollowed-out pound cake shell.
  • Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
  • Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
  • Slice into 10 half-inch (1 cm) slices and serve.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

STRAWBERRY JELLO POUND CAKE



Strawberry Jello Pound Cake image

This is a variation of a Lemon Jello Pound Cake I found on another recipe site. I'm experimenting with cake decorating/sculpting, and it carves rather nicely. It called for lemon jello instead of strawberry, lemon extract instead of vanilla, and apricot nectar instead of orange juice. I will continue to experiment with different flavors of jello, extracts, and juices. I would like to encourage you to do the same and post your variations in your reviews. NOTE: For my purposes, I used cupcake tins for my layers, so I've set the servings accordingly. UPDATE: Originally, I posted this with orange juice instead of strawberry-banana nectar, so the first 2 reviews reflect that. I have since tried strawberry-banana nectar, and I like it much better for the strawberry flavor. If you want to try what's been reviewed or can't find the nectar, try the OJ. It's just got a little bite to it where the nectar is a more mellow flavor.

Provided by ThespiSis

Categories     Dessert

Time 50m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 6

1 (16 ounce) package poundcake mix
4 eggs
1/4 cup oil
1 teaspoon vanilla extract
3/4 cup strawberry-banana nectar
1 (3 ounce) package strawberry Jell-O gelatin dessert

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl and mix about 3 minutes.
  • Spray the pan(s) of your choice with non-stick cooking spray.
  • Pour batter into pan(s).
  • Bake at 350 until sticking a toothpick or wooden skewer in the center comes out clean. Length of time will vary according to the type of pan you are using, but mini cupcakes will typically require a minimum of 10 minutes, regular cupcakes a minimum of 20 minutes, and larger pans ranging from 30-45 minutes.

Nutrition Facts : Calories 46, Fat 3.1, SaturatedFat 0.6, Cholesterol 31, Sodium 28.4, Carbohydrate 3.3, Sugar 3.1, Protein 1.3

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE



Strawberry Swirl Cream Cheese Pound Cake image

This recipe caught my eye in the latest issue of Southern Living and I immediately had to try it. Wonderfully delicious! My notes: although the instructions stated to bake the cake for 1 hour 10 minutes, my cake had barely begun to rise by this time. I had a total bake time of 1 hour 35 minutes before the cake tested done.

Provided by Dreamgoddess

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups butter, softened
3 cups sugar
8 ounces cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze

Steps:

  • On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
  • Add the cream cheese and mix well.
  • Add eggs, one at a time, and beat just until combined.
  • Gradually add the flour and beat on low speed until combined.
  • Scraped the bowl frequently.
  • Add the extracts.
  • Pour 1/3 of the batter in a greased tube pan.
  • Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
  • Repeat with 1/3 batter and glaze.
  • Add the remaining batter on top.
  • Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
  • Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.

STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!



Strawberry Sauce for Yogurt, Ice Cream, Pound Cake & More!! image

This is such a delicious and sweet strawberry sauce and is a great way to use some of your fresh strawberries! It's good on just about anything sweet... yogurt, ice cream, pound cake and more!

Provided by Dine Dish

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

2/3 cup sugar
1 pint strawberry, washed and hulled
1/3 cup water
1 tablespoon lemon juice

Steps:

  • Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
  • Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
  • Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
  • Press through fine strainer to remove some of the strawberry seeds,if desired.
  • Coarsely chop remaining strawberries and add to strawberry puree and serve.
  • This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

Nutrition Facts : Calories 105.7, Fat 0.2, Sodium 0.9, Carbohydrate 27, Fiber 1.2, Sugar 25.1, Protein 0.4

CHOCOLATE POUND CAKE WITH STRAWBERRY FROSTING



Chocolate Pound Cake with Strawberry Frosting image

My chocolate pound cake is rich and chocolatey with an irresistible velvety crumb. The only thing that makes it better is a fresh strawberry buttercream that tastes exactly like strawberry ice cream. When strawberries are in season I always opt for fresh, but frozen strawberries will work just as well in this recipe.

Provided by Dan Langan

Categories     dessert

Time 8h10m

Yield 10 servings

Number Of Ingredients 17

Nonstick cooking spray
1/4 cup steaming hot water
1/3 cup Dutch process cocoa powder (about 30 grams)
6 tablespoons vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour (about 175 grams)
1 cup plus 2 tablespoons granulated sugar (about 230 grams)
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and softened
1/3 cup mini chocolate chips, optional
4 ounces strawberries, chopped (about 1 cup)
1 teaspoon granulated sugar
1 stick (8 tablespoons) unsalted butter, softened
1 1/4 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Coat an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and long sides. Lightly spray the parchment. Set aside.
  • For the cake: Whisk together the hot water and cocoa powder in a large liquid measuring cup until it forms a smooth, thick paste. Add the oil, eggs and vanilla and whisk until combined and smooth.
  • Mix the flour, sugar, baking powder and salt in a stand mixer fitted with the paddle attachment to combine. Add the butter and 1/3 of the chocolate-egg mixture to the dry ingredients. Mix on low speed until incorporated, about 30 seconds. Raise the speed to medium-high and beat until combined, about 30 seconds. Scrape the sides of the bowl clean with a rubber spatula and beat 30 seconds more. Add the remaining liquid ingredients in 2 additions, scraping and beating 20 to 30 seconds after each addition. Scrape the bowl clean one last time and beat until fluffy, about 10 seconds.
  • Fold in the chocolate chips if using and pour the batter into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake in the center of the oven until a toothpick inserted in the center comes out with moist crumbs, 1 hour 2 minutes to 1 hour 8 minutes.
  • Cool the cake in the pan on a wire rack about 15 minutes. Loosen the edges of the cake from the pan with a metal spatula. Remove the cake from the pan and cool on the rack for an additional 15 minutes. Place the cake back in the pan, wrap with plastic wrap and allow to cool completely before frosting, about 6 hours.
  • For the buttercream: Bring the strawberries, sugar and 1 tablespoon water to a simmer in a small saucepan over medium heat. Stir and smash the strawberries with a rubber spatula, making sure that they don't stick to the pan. Simmer while stirring to reduce and thicken slightly, 3 to 4 minutes. Strain the strawberry puree through a fine-mesh sieve into a bowl, pushing the purée through the sieve. You should have 3 tablespoons purée. Cool the purée 15 to 20 minutes.
  • Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until smooth and shiny, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat on low speed until it forms a paste. Scrape the sides of the bowl and paddle clean and beat on high speed for 1 minute. Reduce the speed to low, add half of the strawberry purée and mix to combine. Beat on medium speed for a few seconds, then add the remaining puree. Stop and scrape the sides of the bowl and beat on high speed until smooth, 2 to 3 minutes.
  • If the buttercream looks separated, scoop about 1/4 cup into a microwave-safe bowl and heat until melted, 5 to 6 seconds. Add this melted buttercream back into the bowl of buttercream and beat on medium speed until the mixture is smooth.
  • To frost the cake, trim off the baked crust on the short ends of the cake and trim off a bit of the crown, if desired. Dollop the buttercream on top and spread to the edges, smoothing as desired. Store any leftovers covered on the counter for up to 3 days.

GRILLED RHUBARB AND STRAWBERRY COMPOTE WITH GRILLED POUND CAKE



Grilled Rhubarb and Strawberry Compote with Grilled Pound Cake image

We start to see giant leaves and shoots of rhubarb in spring. What better way to celebrate the vibrant ruby colored stalks than to grill them in a foil pack? Paired with strawberries and a few other ingredients, the rhubarb cooks down into the perfect sweet and tangy compote for grilled pound cake.

Provided by Food Network Kitchen

Time 45m

Yield 8 servings

Number Of Ingredients 9

1 pound rhubarb stalks (about 4 large), sliced into 1/2-inch pieces
1 pound strawberries, hulled and halved (quartered if large)
1 teaspoon vanilla extract
2/3 cup plus 2 tablespoons sugar
Zest of 2 oranges
Kosher salt
1/2 cup heavy cream
1/2 cup sour cream
8 slices pound cake

Steps:

  • Preheat a grill for cooking over medium-high heat.
  • Combine the rhubarb, strawberries, vanilla extract, 2/3 cup sugar, zest of 1 orange and 1/8 teaspoon salt in a large bowl. Lay out 2 large sheets of heavy-duty foil (or doubled layers of regular foil). Divide the rhubarb-strawberry mixture evenly between the 2 sheets of foil. Bring the long ends together and fold twice to seal; fold in the short sides to seal, leaving room for steam. Place the 2 foil packs on the grill. Cook, uncovered, 15 minutes. Remove from the grill and lower the grill temperature to medium. Carefully open the foil packs, making sure to avoid contact with the hot steam. Let cool long enough so the packets are not steaming before serving.
  • Meanwhile, using an electric mixer, beat together the heavy cream, sour cream, remaining orange zest and 2 tablespoons sugar in a large bowl until thick and fluffy. Keep refrigerated until ready to serve.
  • Grill both sides of each pound cake slice, 1 to 2 minutes per side, using a metal spatula to flip and remove them.
  • Serve each grilled pound cake slice with some compote and a dollop of the cream.

STRAWBERRY BANANA POUND CAKE



strawberry banana pound cake image

we went to a supper at church one night and this lady bought this cake and she gave me the recipe it's a good cake

Provided by Patsy Fowler

Categories     Cakes

Time 1h25m

Number Of Ingredients 17

15 1/4 oz yellow cake mix
13 oz strawberry gelatin jello
3/4 c vegetable oil
4 large eggs
1/3 c sprite or 7-up, can use water
1 1/2 c chopped pecans, divided
3 Tbsp flour
1 tsp vanilla extract
1 tsp lemon extract optional
1 c very ripe bananas, diced small
1 c strawberries, fresh, diced small and sweetened with 2 tablespoons sugar and 1 tablespoon water
CREAM CHEESE GLAZE
4 oz cream cheese, softened
1 Tbsp butter softened
1 tsp vanilla extract
2 c powdered sugar
2 Tbsp milk or half and half

Steps:

  • 1. Preheat oven to 350.
  • 2. In a large mixing bowl combine the cake mix, jello, eggs, oil, sprite, vanilla and lemon extracts.
  • 3. Toss one cup of the nuts with 3 tablespoons flour. Fold the nuts, strawberries and bananas into the cake mixture until well combined.
  • 4. Pour mixture into a 12 cup bundt pan that has been sprayed liberally with nonstick baking spray or greased and floured.
  • 5. Shake the pan around on a level surface to be sure the batter is evenly distributed.
  • 6. Place in the oven and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  • 7. Do not overbake. Remove from oven and allow to sit for about 20 minutes before turning it onto a cake plate.
  • 8. While it cools prepare the cream cheese glaze. Beat the cream cheese and butter with an electric mixer until fluffy.
  • 9. Add the vanilla and the powdered sugar. Add the milk or cream and beat until smooth.
  • 10. When it has cooled completely pour the cream cheese glaze over all and sprinkle with the other 1/2 cup of chopped pecans

LEMON POUND CAKE (FOR STRAWBERRY SHORTCAKE)



Lemon Pound Cake (For Strawberry Shortcake) image

I made this pound cake when I was in the mood for strawberry shortcake, but wanted a better tasting cake part. It was so good with fresh strawberries sprinkled with sugar. It is very good alone as well. I found it in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Dessert

Time 55m

Yield 2 loaves

Number Of Ingredients 6

1 (18 1/4 ounce) box lemon cake mix
4 eggs
3/4 cup vegetable oil
1 tablespoon lemon extract
1 (3 ounce) package lemon gelatin
3/4 cup water

Steps:

  • In a large bowl, combine the cake mix and eggs, adding eggs 1 at a time and beating at low speed after each.
  • Pour oil in slowly, beating.
  • Stir in lemon extract, gelatin mix and water, beating until well blended.
  • Pour into 2 greased 9-by-5 inch loaf pans.
  • Bake in a 325 degree oven 45 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 2164.4, Fat 121.7, SaturatedFat 18.2, Cholesterol 428.2, Sodium 2039.5, Carbohydrate 241.4, Fiber 2.9, Sugar 149.4, Protein 27.3

FRESH STRAWBERRY AND RHUBARB SAUCE OVER POUND CAKE



Fresh Strawberry and Rhubarb Sauce over Pound Cake image

Here's a delicious fruit dessert - fresh strawberries and rhubarb sauce served over pound cake and topped with whipped cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 8

2 cups chopped fresh rhubarb
1 cup sugar
1/4 cup cranberry-apple juice drink
3 cups sliced fresh strawberries
1 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla
1 (16-oz.) frozen pound cake, thawed

Steps:

  • In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
  • Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
  • Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.

Nutrition Facts : Calories 460, Carbohydrate 64 g, Cholesterol 75 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 47 g

STRAWBERRY YOGURT POUND CAKE



Strawberry Yogurt Pound Cake image

This pound cake doesn't use the traditional pound of butter, it only uses half a cup! But you can definitely taste the butter in it, it's delicious and moist. Top with fruit, use in a trifle, or just have a plain slice with coffee.

Provided by ciao4293

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (6 ounce) carton non-fat strawberry yogurt
1/4 teaspoon almond extract

Steps:

  • Heat oven to 325°.
  • In a medium bowl, stir together the flour, the baking powder and salt, set aside.
  • In a large mixing bowl at medium speed, beat together the butter and the sugar until it's light and fluffy.
  • Beat in the eggs,the yogurt and extract until well blended.
  • Reduce mixer speed to low.
  • Add the flour mixture, 1/2 cup at a time, beating just until blended.
  • Spread evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
  • Bake in about 70 minutes,until cake tester inserted near center comes out clean.
  • Cool on wire rack for 10 minutes.
  • Remove from pan and cool completely.

Nutrition Facts : Calories 360.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 124.6, Sodium 383.4, Carbohydrate 51.4, Fiber 0.8, Sugar 26.8, Protein 7.2

STRAWBERRY POUND CAKE



Strawberry Pound Cake image

This is great without frosting. You can top with fresh strawberries and whipped cream or spread with vanilla frosting.

Provided by Jill Cooks

Categories     Cakes

Number Of Ingredients 5

1 box duncan hines strawberry cake mix
1 small box instant vanilla pudding mix
1/3 cup canola oil
4 eggs
1 small box strawberry jello

Steps:

  • 1. Preheat oven to 350.
  • 2. Mix all ingredients plus 1 cup water in bowl and beat 2 minutes at medium speed.
  • 3. Pour into sprayed and floured bundt pan.
  • 4. Bake 55-60 minutes. Cool 20 minutes before removing from pan. Cake is done when tested clean in center. Frosting is optional.

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