Paula Deens Strawberry Pound Cake Recipes

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PAULA DEEN'S STRAWBERRY POUND CAKE



Paula Deen's Strawberry Pound Cake image

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.

Provided by Anita Harris

Categories     Dessert

Time 1h5m

Yield 2 Cakes

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon strawberry extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries
1 cup powdered sugar
2 tablespoons milk
1 drop red food coloring

Steps:

  • Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
  • 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.
  • 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.
  • Sweet Pink Glaze:.
  • 1 c powdered sugar.
  • 2 tbsps milk.
  • 1 drop red food coloring.
  • In a small bowl, combine all ingredients, stirring until smooth.

Nutrition Facts : Calories 2655.9, Fat 117.4, SaturatedFat 69.4, Cholesterol 741.1, Sodium 1629.5, Carbohydrate 374.9, Fiber 4.9, Sugar 264.1, Protein 33.2

STRAWBERRY CREAM CHEESE POUND CAKE



Strawberry Cream Cheese Pound Cake image

The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.

Provided by Ashley Steele

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

8 ounces nonfat cream cheese, softened
1 cup butter, softened
2 teaspoons butter, softened
2 cups white sugar
1 teaspoon salt
2 teaspoons vanilla
6 eggs, room temperature
3 cups all-purpose flour, sifted
2 cups strawberries, muddled
1 teaspoon vanilla sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
  • Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 453.8 calories, Carbohydrate 61.9 g, Cholesterol 137 mg, Fat 19.2 g, Fiber 1.6 g, Protein 9.5 g, SaturatedFat 11.1 g, Sodium 445.4 mg, Sugar 35.6 g

PAULA DEEN'S STRAWBERRY CREAM SHORTCAKE



Paula Deen's Strawberry Cream Shortcake image

Make and share this Paula Deen's Strawberry Cream Shortcake recipe from Food.com.

Provided by HeidiSue

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 large sara lee poundcake
1 (5 1/8 ounce) package vanilla instant pudding mix
1 1/2 cups water
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) container Cool Whip
2 cups strawberries, hulled and sliced

Steps:

  • Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
  • In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
  • Fold in Cool Whip.
  • Pour half of this over the cake and lay half of the strawberries on top.
  • Repeat to make second layer.
  • Refrigerate until well chilled.

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