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.