Strawberry Pound Cake Dessert Recipes

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STRAWBERRY POUND CAKE



Strawberry Pound Cake image

This moist Strawberry Pound Cake is heavenly! We love the strawberry flavor- it's the perfect cake recipe for spring and summer, or for the strawberry lovers in your life!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 10

1 lb. ( 453g) of strawberries (These will be pureed to 1 cup (232g) and reduced over heat to 1/2 cup as explained below)
3 sticks unsalted butter, slightly softened
3 cups (600g) sugar
5 large eggs, room temperature
3 cups (375g) all purpose flour (not self-rising)
1/2 teaspoon (2g) baking powder
1/2 cup cooled, reduced strawberry puree
1/2 cup milk
2 teaspoons (8g) strawberry extract (We used McCormick)
pink food coloring (optional) we used a small amount of gel color

Steps:

  • Lower the oven rack to the next to lowest position.
  • Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
  • Strawberry Puree and Reduction- Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
  • In a separate bowl whisk the flour and baking powder to combine, set aside for later
  • In the bowl of your mixer, cream the butter until sooth. Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
  • Add the eggs one at a time, mixing after each until the yolk disappears.
  • In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree. If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
  • With the mixer on low speed, add the flour/baking powder mixture alternately with the milk/puree mixture. Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients. Mix just until combined. If adding a little pink coloring gel, you can do so at this time.
  • Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached. Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
  • Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
  • 2 1/2 cups (230g) powdered sugar (sift then measure)
  • 2 to 3 Tablespoons milk depending on how thick you want the glaze
  • 1 teaspoon (4g) vanilla extract (use clear extract for a whiter glaze)
  • Mix all ingredients until smooth. If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.

POUND CAKE WITH STRAWBERRIES



Pound Cake with Strawberries image

You can put this sweet and special dessert favorite together in a snap. It's a wonderfully sweet way to end any meal. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 8 servings.

Number Of Ingredients 4

1 cup sour cream
1 teaspoon sugar
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into cubes
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

Nutrition Facts : Calories 236 calories, Fat 11g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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

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.

TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM



Toasted Pound Cake With Strawberries and Chocolate Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 7

1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

Steps:

  • Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.
  • Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.
  • Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.
  • Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

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 LAYERED POUND CAKE DESSERT



Strawberry Layered Pound Cake Dessert image

You don't need to be a baker to make this party-perfect pound cake dessert. You don't even need strawberries! Read on to find out how it's done....

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield Makes 12 servings, 1 slice each.

Number Of Ingredients 7

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (16 oz.) frozen prepared pound cake, thawed
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup; stir into gelatin until ice is completely melted. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Refrigerate 15 min. or until slightly thickened.
  • Meanwhile, remove cake from foil pan; reserve foil pan. Line reserved pan with foil, with ends of foil extending over sides of pan. Cut cake horizontally into 3 layers. Place bottom cake layer in prepared foil pan; cover with half of the gelatin mixture. Top with second cake layer; cover with remaining gelatin mixture. Top with remaining cake layer. Refrigerate 1 hour or until gelatin mixture is firm.
  • Lift dessert from pan, using foil handles. Frost top of cake with remaining whipped topping; drizzle with melted chocolate. Cut into 12 slices. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

PAULA DEEN'S STRAWBERRY POUND CAKE



Paula Deen's Strawberry Pound Cake image

From Paula Deen's Quick & Easy Meals, Special Collector's Issue. Cook time does not include the 1 hour and 10 minutes you have to allow for letting the cakes sit.

Provided by Anita Harris

Categories     Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
  • Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  • In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
  • Sweet Pink Glaze:.
  • 1 c powdered sugar.
  • 2 tbsps milk.
  • 1 drop red food coloring.
  • In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

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