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Enlightened Strawberry Nut Pound Cake

Sliced Strawberries in Enlightened Strawberry Nut Pound Cake

If you have never tried strawberry cake try this healthy, Enlightened Strawberry Nut Pound Cake tasty version for a sweet treat.


1/3 cup pecans, toasted and chopped
1/2 cup unsalted butter
1 cup sugar
2 eggs
1 egg white
1 cup buttermilk
1 teaspoon butter flavor
1/2 teaspoon red food color
1/2 teaspoon strawberry extract
3 cups all-purpose flour, sifted
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 16-ounce package frozen strawberries, drained and chopped, reserving the juice

1/2 cup remaining chopped strawberries
All of the juice from the frozen berries
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavor
1/2 teaspoon strawberry extract


Preheat the oven to 325 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray, dust with flour and set aside.

Place the pecans on a baking sheet and toast in the oven for about 8 minutes. Watch carefully, as they burn easily.

In a large bowl, blend together the butter and sugar until smooth. Beat in the eggs, one at a time, then beat in the egg white.

Pour the buttermilk into another bowl. Add the vanilla, butter flavoring, red food color and the strawberry extract to the buttermilk, mix well and set aside. In another bowl, sift the flour, salt, baking powder and baking soda together. Add flour mixture to the butter mixture alternately with buttermilk mixture. Fold in 1/2 cup of the drained strawberries and the toasted pecans and mix well.

Pour the batter into the prepared pan and bake for 1 hour or until a sharp knife inserted into the center of the cake comes out clean. Remove from pan by loosening the edges with a table knife and inverting onto a serving plate.

While cake is baking, combine the remaining 1/2 cup of strawberries, all of the reserved juice, the sugar, vanilla, butter flavoring and strawberry extract in a small saucepan. Just before the cake comes out of the oven, bring the contents to a boil, stirring constantly. Boil for 3 minutes. Apply with a spoon or a pastry brush while cake is still hot.

Nutrition Information

Recipe makes 12 servings.
Serving size: 1 serving
Calories: 347; Total Fat: 11g; Cholesterol: 53mg; Sodium: 208mg; Carbohydrates: 58g; Fiber: 2g; Protein: 6g

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