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Paula Deen's Strawberry Pound Cake

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“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.”
READY IN:
1hr 5mins
YIELD:
2 Cakes
UNITS:
US

Ingredients Nutrition

Directions

  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.

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