This is definitely a keeper and makes the most of 1 1/2 cups of diced strawberries so you have plenty left for other uses.
This cake won first place in the 2002 Georgia Strawberry Festival for Jean Jackson of The Strawberry Patch in Reynolds, Georgia. It’s a traditional pound cake best made in a plain tube pan rather than a highly fluted Bundt pan. It makes a gracious amount of batter, and if feel there’s any danger it will overflow your tube pan, bake a cup or two of the batter separately in a small loaf pan.
Ingredients:
3 sticks unsalted butter, room temperature, divided 3 cups granulated sugar 5 eggs 1 1/2 cups diced strawberries (about 10 large strawberries), divided 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup buttermilk 1 1/2 cups powdered sugar Milk, if necessary
Preparation:
Preheat oven to 350 degrees. Thoroughly grease a 10-inch tube pan.
In the bowl of a stand mixer, beat 2 1/2 (two and one-half) sticks butter and granulated sugar until fluffy. Mix in eggs one at a time; remove bowl from mixer. Stir in 1 cup diced strawberries.
In a medium bowl, sift together flour, baking powder, salt and baking soda. Alternating with buttermilk, add flour mixture to butter mixture. Spoon into prepared tube pan. Bake for 1 hour, or until toothpick inserted in center comes out clean. Cool completely before frosting.
In a small bowl, make frosting by combining 1/2 [one-half] stick butter, powdered sugar and remaining diced strawberries. If necessary, add milk to frosting to reach desired consistency. Drizzle over cake.
Adapted from a recipe provided by the Georgia Strawberry Festival.
Per serving: 455 calories (percent of calories from fat, 37), 5 grams protein, 68 grams carbohydrates, 1 gram fiber, 19 grams fat (11 grams saturated), 105 milligrams cholesterol, 150 milligrams sodium.