Strawberry Pound Cake

 

My friend, Judy, made this Pound Cake this past weekend and shared it with me.

It was very dense and really yummy.  

INGREDIENTS

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon teaspoon strawberry extract
1/2 teaspoon 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, plus more for serving.

GLAZE 
1 stick of butter, softened
4 oz. Philadelphia cream cheese
1 cup powdered sugar
1 teaspoon vanilla or almond extract
3-4 tablespoons milk

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour 1 Bundt pan. 
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 mashed strawberries. Pour into prepared pan. Bake 60 - 80 minutes, or until a tester inserted in center comes out clean.  Remove cake from oven and invert pan on platter, until cake drops out.

Prepare Glaze and spoon over warm cake, let stand 1 hour; 

For serving, slice and add additional sweetened strawberries on the top.