Buckeyes meet pound cake in this must-have springtime dessert. Perfectly moist, dense vanilla cake (with a delicious hint of almond) is filled with fresh strawberry filling – adding to the soft cake crumbs and providing the perfect balance of sweet, fruity flavour. Finish it all off with an eye-catching fresh strawberry glaze, and you have an absolutely gorgeous cake on your hands. Be warned, if you’re sharing this pound cake with friends, you’ll need to be prepared to share the recipe as well.

* Ingredients :
° 1/2 cup butter 1 stick
° 1/2 cup canola oil
° 1 3/4 cup granulated sugar
° 4 large eggs
° 3/4 cup sour cream
° 1/2 cup milk
° 1 teaspoon vanilla
° 1/4 cup strawberry jam
° 3 cups all-purpose flour
° 1/2 teaspoon baking soda
° 1/2 teaspoon baking powder
° 1/2 teaspoon salt
° 2-3 drops optional red food coloring
° strawberry satin
° 1 cup sweetened condensed milk
° 2 tablespoons strawberry jam
° 1/2 cup white chocolate chips
° 1-2 drops optional red food coloring
* How to make strawberry glazed cake
Heat the oven to 350 degrees Fahrenheit. Spray a 10- or 12-cup skillet with cooking spray and set aside.
Combine the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Sit aside.
Mix the wet ingredients: In the bowl of a stand mixer, beat butter, sugar, and vegetable oil together on medium speed until light and fluffy. Add eggs and mix for another 30 seconds or until well blended. Add the vanilla, lemon peel, lemon juice, sour cream, and milk and continue to mix until the ingredients are well combined.
Bake the cake: Add the flour mixture to the bowl of a stand mixer and mix until all the flour is well combined into the mixture. Pour the mixture into a cake pan and bake for 55 minutes to an hour or until a toothpick is inserted into the center of the cake.
Cool cake 15 minutes before removing from pan, then continue cooling on wire rack or serving platter.
Make the glaze: While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients and bring to a boil over medium heat. Minimize heat to medium-low also keep cooking another 5 min , To sauce has thickened. Pour the strawberry mixture into a blender and blend until smooth.
Allow the mixture to cool completely before sprinkling it over the cake. If you’d like, you can add extra strawberries to the pound cake.
Enjoy !