Strawberry Pound Cake

From: Taste of Home

Ingredients:
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 cup butter-flavored shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract
1/4 tsp almond or strawberry extract
STRAWBERRY SAUCE:
1 cup sugar
1/2 cup sliced fresh strawberries
1/2 tsp vanilla extract
1/4 tsp almond or strawberry extract

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. 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 near the center comes out clean. Cool for 10 minutes; remove from 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.

What I did differently from the recipe:
I used fresh strawberries instead of frozen. Therefore, I didn't have "juice" from them, so I used 1/2 cup of water when it called for the juice. I also didn't have enough shortening to complete the job so I used 1/2 cup shortening and 1/2 cup butter. I left out the pecans.

What I'll do differently next time:
Substitute anything I'm out of!!

Verdict:
Thumbs UP! This was soooo good. After eating this for dessert I munched on it for breakfast and snacks warmed in the microwave and then topped it with whipped cream. Yum! I will definitely make this again!!

Printable version:

Ingredients:
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 cup butter-flavored shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract
1/4 tsp almond or strawberry extract
STRAWBERRY SAUCE:
1 cup sugar
1/2 cup sliced fresh strawberries
1/2 tsp vanilla extract
1/4 tsp almond or strawberry extract

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. 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 near the center comes out clean. Cool for 10 minutes; remove from 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.