HOMEMADE STRAWBERRY POUND CAKE RECIPE

I offer many homemade cake recipes for you to try at the bottom of the page. I hope you enjoy them as much as we do.

OLD FASHIONED STRAWBERRY POUND CAKE

2-1/2 cups fresh strawberries, chopped
1 cup butter, at room temperature
2 cups white sugar, divided
4 eggs
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup sour cream
1 tsp vanilla extract
1/4 tsp strawberry extract

Strawberry Glaze
1 cup white sugar, divided
1 cup chopped strawberries
1/2 tsp vanilla extract
1/4 tsp strawberry extract

PREHEAT oven to 325 degrees. Grease and flour a tube pan.

Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside.

Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice.

In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice.

Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork.

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. Drizzle some of the sauce over the warm cake. Serve cake with remaining sauce and homemade whipped cream.