A truly delicious dessert for any occasion.

Strawberry Jam Pound Cake. (Stacey Little / Southern Bite)

Strawberry Jam Pound Cake

Click here for a printable version.

Prep time: 20 minutes

Cook time: 1 hour and 10 minutes

Serves: 8 to 10

Ingredients

• 1 pound fresh strawberries
• ½ cup strawberry jam (I use seedless)
• 1 cup unsalted butter, room temperature
• ½ cup vegetable shortening
• 2 ½ cups sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons vanilla extract
• 2 teaspoons strawberry extract
• ½ teaspoon lemon extract
• 1 teaspoon salt
• red food coloring (optional)

For the glaze:

• 1 cup powdered sugar
• ½ teaspoon strawberry extract
• 1 teaspoon vanilla extract
• 2 tablespoons strawberry puree (from above ingredients)

Instructions

• Wash and hull the strawberries.
• Use a food processor or blender to puree them until smooth.
• Measure out 1 cup of the puree for the cake, then set the rest aside for use in the glaze.
• Use a microwave to melt the strawberry jam until it is liquid.
• Start with about 30 seconds and add time to get it melted. Set aside to cool slightly.
• Do not preheat the oven.
• Grease and flour a 12-cup Bundt pan. (You can also use nonstick baking spray with flour if you have a pan you trust.) Set aside.
• Use a mixer to cream the butter, shortening and sugar together for 5 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Scrape down the sides of the bowl and mix again.
• Measure the flour by spooning it into a dry-measure measuring cup and leveling off.
• Add 1 cup of the flour and mix well.
• Add half of the strawberry puree and mix well.
• Add another cup of the flour and mix well.
• Add the other half of the strawberry puree and mix well.
• Finally add the last cup of flour and mix well.
• Add the vanilla, strawberry and lemon extracts to the melted strawberry jam and stir to combine.
• Add the mixture to the cake batter and mix well.
• Add the salt and mix well.
• If desired, add some red food coloring to turn the batter pink.
• Pour the batter into the prepared pan and spread evenly.
• Place into a cold oven and turn the oven to 325 degrees.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean and the cake just starts to pull away from the edges of the pan.
• Allow the cake to cool in the pan for about 10 minutes before placing a plate or serving platter over the cake and inverting it onto the platter.
• Allow the cake to cool completely before adding the glaze.
• Make the glaze by combining the powdered sugar, strawberry extract, vanilla extract and strawberry puree in a small bowl.
• It might seem like it won’t combine, but keep stirring.
• Once combined, drizzle over the cooled cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”