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In this video, I teach you how to make fresh strawberry pound cake from scratch. This recipe uses fresh strawberries and is made with all-purpose flour. It is the strawberry season right now but if you can't get fresh strawberries you can use frozen.

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Here is the recipe
1 pint strawberries
1 cup butter
3 cups sugar
5 eggs
1 cup buttermilk
1/2 cup strawberry pureé
1 (.3 oz) pkg. strawberry Jello
1 tsp. vanilla extract
3 cups all-purpose flour, sifted
1 tsp. salt
1/2 tsp. baking soda

Instructions:
1. Pre-heat oven to 350 degrees F.
2. Pureé strawberries in a food processor. Then in a pot on the stove reduce the volume to half so you have at least a 1/2 cup of pureé.
3. Cream butter & sugar in a mixer for 5 minutes.
4. Add eggs one at a time until well mixed.
5. Add buttermilk & strawberry pureé and mix.
6. Add vanilla extract and mix.
7. Then mix in dry ingredients in 3rds and mix until well combined.
8. Pour cake batter into a well-greased and floured bunt pan, bake at 350 degrees F. for 55-70 minutes or until a toothpick inserted comes out clean.
Note: For dark pans reduce oven to 325 degrees F.

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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.

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