FRESH STRAWBERRY POUND CAKE
4 sticks margarine, at room temperature (not butter)
2 3/4 cup sugar, divided
8 eggs, separated
3 1/2 cup all purpose flour
1 cup mashed fresh strawberries
1 teaspoon vanilla
1 teaspoon red food coloring
1 teaspoon strawberry extract, optional
With a mixer beat the egg whites until they start to foam. Add 6 tablespoons of the sugar and continue
to beat egg whites until stiff peaks form. Let sit in the refrigerator while making the rest of the batter.
With a mixer cream margarine with remaining sugar until smooth and well incorporated. Add the egg
yolks one at a time, beating well after each addition. Add flour and strawberries alternately until batter is
smooth and well blended then mix in vanilla and coloring until blended. Put this batter into a larger
bowl if necessary and carefully fold in the egg whites. Ensure all the egg whites are blended in but be
careful not to deflate them. Pour into a greased and floured tube pan. Tap the full pan on the counter a
couple times to release any bubbles. Bake in a preheated 350 degree oven for about 1 hour and 30 minutes.
Keep a watch and remove it when the cake tests done with a toothpick or small wooden skewer. Let sit in
pan for 10 minutes before turning cake onto a plate. Run a knife around the outer and inner edges to
help it release if necessary. Let cool completely before icing. I store mine on the countertop but you may
choose to store in the refrigerator if keeping longer than a few days.
ICING
1 cup butter, melted (not margarine)
1 box powdered sugar
1/2 cup mashed fresh strawberries
Mix ingredients together until all the sugar has been moistened and icing is smooth.
4 sticks margarine, at room temperature (not butter)
2 3/4 cup sugar, divided
8 eggs, separated
3 1/2 cup all purpose flour
1 cup mashed fresh strawberries
1 teaspoon vanilla
1 teaspoon red food coloring
1 teaspoon strawberry extract, optional
With a mixer beat the egg whites until they start to foam. Add 6 tablespoons of the sugar and continue
to beat egg whites until stiff peaks form. Let sit in the refrigerator while making the rest of the batter.
With a mixer cream margarine with remaining sugar until smooth and well incorporated. Add the egg
yolks one at a time, beating well after each addition. Add flour and strawberries alternately until batter is
smooth and well blended then mix in vanilla and coloring until blended. Put this batter into a larger
bowl if necessary and carefully fold in the egg whites. Ensure all the egg whites are blended in but be
careful not to deflate them. Pour into a greased and floured tube pan. Tap the full pan on the counter a
couple times to release any bubbles. Bake in a preheated 350 degree oven for about 1 hour and 30 minutes.
Keep a watch and remove it when the cake tests done with a toothpick or small wooden skewer. Let sit in
pan for 10 minutes before turning cake onto a plate. Run a knife around the outer and inner edges to
help it release if necessary. Let cool completely before icing. I store mine on the countertop but you may
choose to store in the refrigerator if keeping longer than a few days.
ICING
1 cup butter, melted (not margarine)
1 box powdered sugar
1/2 cup mashed fresh strawberries
Mix ingredients together until all the sugar has been moistened and icing is smooth.
