Strawberry Pound Cake with Strawberry Glaze

Isn't it fun to eat, and cook and bake with, all the yummy fruits in season in the summer? I will never tire of finding new recipes for berries, peaches and even vegetables. Eating them at their peak is fantastic! Here's a recipe for using the stars of summer: strawberries.

I lightened up this recipe by replacing some of the butter with yogurt and by simplifying the glaze, I eliminated even more fat. But have no fear, it's still plenty rich and delicious. And it will wow the folks at your next barbecue, or your office colleagues, or whomever is lucky enough to have this offered to them!

To start, place the butter, yogurt and sugar in a large mixing bowl.

Cream these ingredients together until they are well combined. Now add the egg yolks, one at a time,

and beat well after adding each one. Now gradually add the flour and vanilla and blend well.

Now add the egg whites to a separate small bowl,

sprinkle with the sale, then beat until stiff peaks form. Delicately fold the egg whites into the batter.

Now add the strawberries.

Pour the batter into a greased loaf pan

and bake at 350 for 45 to 55 minutes, until a knife inserted in the center comes out clean. Leave in the pan to cool.

When the cake is cool, make the glaze. Puree the strawberries in a blender or food processor, then add them to the powdered sugar.

Whisk well until the sugar has dissolved. Pour the glaze over the cake,

then spread it to cover the top.

Yeah, summer!

One year ago: Chocolate Ice Cream
Two years ago: Shrimp with Orzo
Three years ago: Chicken and Black Bean Tostadas
Four years ago: Raspberry Cake

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Strawberry Pound Cake with Strawberry Glaze

Cake:
1/2 cup butter
1/2 cup vanilla or strawberry yogurt
3/4 cup sugar
3 eggs, separated
1 1/4 cups flour
1 tsp. vanilla
1/4 tsp. salt
1 cup fresh strawberries, chopped

Glaze:
1 cup powdered sugar
4-5 strawberries (4 if large, 5 if small!)

Cream the butter, yogurt and sugar with a mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Gradually add the flour and blend well. Stir in the vanilla, and set aside.

In a separate bowl, add the salt to the egg whites, then beat until stiff peaks form. Delicately fold the egg whites and then the strawberries into the batter, until blended.

Pour the batter into a greased loaf pan and bake at 350 for 45 to 55 minutes, until a knife inserted in the center comes out clean. Leave in the pan to cool.

Once cool, invert onto serving plate.

For the glaze, place strawberries in a food processor and pulse until smooth.

In a small bowl, combine the powdered sugar and pureed strawberries and whisk until smooth. Spread glaze over top of cooled cake. Refrigerate until ready to serve. Makes 16 slices.

Recipe Source: Adapted from Happy food, Healthy life