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Strawberry Pound Cake


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  • Strawberry sauce:
  • 2 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs.
  • 3 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cups buttermilk
  • 1/2 cup chopped pecans (optional)
  • 1/4 tsp. strawberry extract
  • 1 1/2 cups powdered sugar
  • 1/2 cup fresh strawberries, sliced
  • 1/2 tsp. vanilla
  • 1/4 tsp. strawberry extract
  • 1/2 cup butter



Step 1

Drain strawberries, reserving 1/2 cup juice. Chop strawberries, set juices and berries aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with buttermilk and mix well. Stir in pecans, chopped strawberries and extract.

Pour into a well greased and floured 10" tube pan. Bake at 350 for 1-1 1/4 hours or until toothpick comes out clean. Cool 10 minutes and remove from pan to wire rack.

In a saucepan, combine butter and reserved juice. Add sliced strawberries. Bring to a boil, cook and stir for one minute. Remove from heat and stir in extracts and sugar. Glaze warm cake.


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