I can taste this Strawberry Pound Cake through the screen! 🤤 My special Baker Spotlight Latorra Garland is killing it! Try her FULL RECIPE below and order her cookbook TODAY: piefacedessertshop.com 🍓
Ingredients for Cake:
3 Sticks Unsalted Butter
3 Cups White Sugar
6 Large Eggs
3 Cups Cake Flour
1 Cup Heavy Whipping Cream
¼ Cup Strawberry JELL-O
½ Cup Fresh Diced- Strawberries
Directions for Cake:
Preheat oven to 325 Degrees. Spray a 9-inch Bundt Pan with nonstick baking spray and set aside.
Using an electric mixer; combine butter and sugar and cream together for 5 minutes until light and fluffy.
Add eggs one at a time until completely combined.
In a separate bowl sift together the Jell-O and flour.
Add flour mixture 1 cup at a time, alternating with heavy whipping cream.
Fold in diced strawberries
Bake 325 Degrees for 60 to 65 Minutes. Check for done-ness with toothpick, if toothpick comes out clean cake is done.
Remove from oven and let cool for 10 minutes before removing from pan.
Ingredients for Strawberry Cream Cheese Glaze:
2 Cups Powder Sugar (1 Pound)
3 Tablespoons Evaporated Milk
1 Tablespoon Clear Corn Syrup
4 drops pink food color
1 8 oz. pkg. Cream Cheese
2 Tablespoons Melted Butter
Directions for Strawberry Cream Cheese Glaze:
Mix all ingredients together until smooth and pour over completely cooled cake. Glaze should be thick but pour-able, add more evaporated milk if a thinner glaze is desired.