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Strawberry Pound Cake

Strawberry Pound Cake Recipe

Creamed shortening folds with eggs and buttermilk, then combines with chopped frozen strawberries and pecans before baking into dense, buttery cake glazed with fresh strawberry syrup and almond extract. This foolproof celebration cake delivers year-round convenience with frozen berries while tasting like spring turned to summer, with glossy glaze and pecan crunch making it taste fancier than effort required.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 11
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 16 ounce package frozen sliced strawberries in syrup, thawed
  • 1 cup butter flavor shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups 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 extract
For the Glaze:
  • 1 cup sugar
  • 1/2 cup sliced fresh strawberries
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Method
 

  1. Making this strawberry pound cake is a straightforward process that begins with properly preparing your strawberries. Start by draining the 1 (16 ounce) package of thawed frozen strawberries, making certain to reserve 1/2 cup of that valuable syrup for the glaze later.
  2. Chop the drained strawberries and set both the berries and reserved juice aside. In your mixing bowl, cream together the 1 cup of butter flavor shortening with 2 cups of sugar until light and fluffy, then incorporate the 4 eggs one at a time, beating well after each addition to guarantee proper emulsification.
  3. The next step involves combining your dry ingredients – 3 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt – in a separate bowl.
  4. Add these dry ingredients to your creamed mixture alternately with the 2/3 cup of buttermilk, beginning and ending with the flour mixture. This alternating method prevents overmixing and assures a tender crumb.
  5. Fold in the chopped strawberries, 1/2 cup of chopped pecans, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until just combined.
  6. Pour the batter into a greased and floured 10-inch tube or bundt pan and bake at 325°F for 1 1/4 hours, or until a toothpick inserted in the center comes out clean. While the cake cools in the pan for 10 minutes before turning out onto a wire rack, prepare the glaze by combining 1 cup of sugar with the reserved 1/2 cup strawberry juice and 1/2 cup of sliced fresh strawberries in a small saucepan.
  7. Bring this mixture to a boil, cook and stir for 1 minute, then remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract. Brush some of this warm glaze over the cake and serve with the remaining sauce on the side.

Notes

Strawberry Pound Cake Substitutions And Variations

Often, I find myself staring into my pantry, realizing I’m missing one key ingredient for this strawberry pound cake – and honestly, that’s when the real fun begins. No buttermilk? I’ll whisk together regular milk with a tablespoon of lemon juice. Fresh strawberries calling to me instead of frozen? Perfect – just slice them up and add a bit of sugar to create that syrup.
Want to switch things up? Blueberries work beautifully here, or you could go wild with a mix of berries. I love swapping the pecans for sliced almonds, or leaving nuts out entirely if someone’s allergic. The butter-flavored shortening can become real butter – just use the same amount. Even the almond extract isn’t mandatory; vanilla alone tastes incredible.