Strawberry Pound Cake

Paula Deen's Strawberry Pound Cake Recipe #297692

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.

by Anita Harris

1¼ hours | 10 min prep

SERVES 2 , 2 Cakes

• 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

sweet pink glaze (recipe follows)

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 drop red food coloring

1. Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
2. 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.
3. 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.
4. Sweet Pink Glaze:.
5. 1 c powdered sugar.
6. 2 tbsps milk.
7. 1 drop red food coloring.
8. In a small bowl, combine all ingredients, stirring until smooth.
9. Need I say more?!!
10. I didn't have any strawberry flavoring.  It was good without it, but would be a stronger strawberry flavor definitely with it.  We cut up some strawberries and let them marinade in sugar for a couple hours and made a strawberry shortcake out of it.  YUM!!