Strawberry Pound Cake with Strawberry Glaze

Ingredients

• 0.5 cup Shortening
• 2 sticks Unsalted butter (Softened)
• 3 cups Sugar
• 3 oz Strawberry gelatin mix (One 3-ounce package)
• 5 Eggs
• 1 cup Buttermilk
• 3 cups All-purpose flour
• 0.5 tsp Salt
• 2.5 tsp Baking powder
• 1 tsp Vanilla extract
• 2 tsp Strawberry extract (For the cake)
• 4 oz Cream cheese (For the glaze)
• 4 tbsp Butter (For the glaze)
• 0.5 pack Freeze-dried strawberries (Crushed; package size not specified)
• 1 tsp Strawberry extract (For the glaze)
• 2 cups Powdered sugar (For the glaze)
• Heavy cream or milk (Add as needed to thin the glaze to the desired consistency)

Steps

1. 1

   Preheat the oven to 325°F.

2. 2

   In a large bowl, use a hand mixer to cream together the softened butter and shortening.

3. 3

   Add the sugar and continue mixing until the butter, shortening, and sugar are creamed together.

4. 4

   Add the eggs one at a time, mixing after each addition.

5. 5

   Mix in the vanilla extract and the strawberry extract for the cake.

6. 6

   In a separate bowl, sift together the flour, salt, and baking powder.

7. 7

   Sift the strawberry gelatin mix into the dry ingredients. Use a wooden spoon or whisk to mix the flour and gelatin together slowly.

8. 8

   Gradually incorporate the dry ingredients into the wet mixture, alternating the dry mixture with the buttermilk.

9. 9

   Pour the batter into a prepared Bundt pan. Use a wooden spoon to smooth the batter around the pan.

10. 10

    Bake at 325°F for 1 hour and 20 minutes, or until a toothpick inserted into the cake comes out clean.

11. 11

    Allow the cake to cool in the pan for 10 minutes. Carefully turn it out onto a clean surface and allow it to finish cooling completely.

12. 12

    To make the glaze, mix together the cream cheese and butter.

13. 13

    Add the strawberry extract for the glaze and mix to combine.

14. 14

    Mix in the powdered sugar.

15. 15

    Mix in the crushed freeze-dried strawberries.

16. 16

    Add heavy cream or milk as needed to thin the glaze to the consistency you prefer.

17. 17

    Once the cake is completely cool, glaze it with the strawberry glaze.

Notes

The source does not specify the size of the freeze-dried strawberry package or the amount of cream or milk needed for the glaze. The transcript confirms adding the vanilla and strawberry extracts to the cake batter before alternating the dry ingredients with buttermilk.

Nutrition per serving

• dessert
• cake
• pound cake
• American
• baked
• strawberry
• holiday
• vegetarian