Time 2h20m Yield 12 Number Of Ingredients 9 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.
Time 1h30m Yield 16 servings. Number Of Ingredients 17 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.
Time 1h20m Yield 10 Number Of Ingredients 8 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.
Time 5m Yield 8 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.
Number Of Ingredients 7 Steps:
- Preheat oven to 350ºF. Grease and flour 10-inch Bundt®® pan. 2. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chips. Pour into prepared pan. 3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. 4. Place frosting in microwave-safe bowl. Microwave on high power for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients together. Bake at 325* for 1 hour in a tube pan. FOR ICING:. Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.
More about “strawberry pound cake recipe 415”
Time 1h10m Yield 1 cake, 14 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients and beat for 2 minutes with an electric mixer on medium speed. Pour into greased and floured bundt pan. Bake at 325 degrees for 55 to 60 minutes. Cool in pan for 20 minutes before removing to wire rack to cool. Frost as desired.
