Strawberry Pound Cake Minis

This one is for Gloria at Giant Foods who is one of the ladies that provides me with my prescriptions. Gloria loves her strawberries, so around her birthday I bring her a strawberry treat. This year’s is strawberry pound cake. There is a lot of strawberry in this recipe, both in the cake and in the frosting. I hope you like it.

Preheat oven to 350.

Pound cake:

1 cup unsalted butter at room temperature
16 ounces white sugar
4 eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 teaspoon strawberry extract
16 ounces strawberries, mashed
16 ounces flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

Frosting:
1 cup strawberry purée
1 stick butter
5 1/2 cups powdered sugar
2 teaspoons lemon juice
1 teaspoon vanilla

Pound cake:

Cream butter and sugar together in bowl.

Add eggs, one at a time, and beat.

Add buttermilk and beat for 2 minutes.

Add vanilla and strawberry extract and beat for 20 seconds.

Add mashed strawberries and beat for 1 minute.

In a second bowl, add flour, baking soda, baking powder, and salt.

Add flour mixture to wet ingredients and mix.

Spray mini pound cake tin with non-stick spray.

Add batter to pan.

Bake for 16-20 minutes until a tooth pick comes out clean.

Let cool for 45 minutes.

1 pinch of salt

Mix one cup strawberry purée with one cup powdered sugar and lemon juice.

Mix butter with 2 cups powdered sugar and beat until mixed.

Add 1/2 cup strawberry purée.

Add vanilla and 1/2 cup powdered sugar and mix.

Add remaining strawberry purée and 1/2 powdered sugar.

Mix until smooth.

Add a pinch of salt.

Add powdered sugar until thick enough to spread.

Spread on mini pound cakes.

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