Strawberry Pound Cake - FamilyEducation

Strawberry Pound Cake

April 22,2010
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

Chances are you have access to lots of strawberries right about now. They are in season, prolific and very inexpensive at most groceries. I love strawberries. My mom has made this tasty strawberry pound cake many times. It is somewhat of a tradition on Easter Sunday and this year was no different. Look at how beautiful she makes it: This recipe is an update on her recipe. Her original recipe uses strawberry jello, which makes it extra pink. I created this natural version of her classic, which is just as tasty, but just not quite as pink. Not necessarily a bad thing when you live in a house full of boys! Strawberry Pound Cake One quart of well-ripen strawberries, sliced thin one stick of butter ½ cup unsweetened applesauce 1 cup sugar 1 cup brown sugar 4 eggs 3 1/3 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1/3 cup plain yogurt 1/3 cup skim milk 2 teaspoons vanilla extract Preheat oven to 325 degrees. In a large bowl, cream the butter, applesauce and sugars. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and salt in one bowl, and in a separate bowl, mix the yogurt, milk and vanilla. Add ½ the flour mixture to the butter mixture, and mix well. Add ½ the yogurt mixture, mix well. Repeat until all ingredients are combined. Pour into a greased bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Serves 16. SPC