Strawberry Pound Cake - FamilyEducation

Strawberry Pound Cake

April 22,2010
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