Strawberry 7Up Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp salt

1 cup 7Up (room temperature)

1 tsp vanilla extract

1 tsp strawberry extract (or 1 box strawberry gelatin for extra color/flavor)

½ cup finely chopped strawberries (optional, for more texture)

For the Pink Glaze:

2 cups powdered sugar, sifted

2–3 tbsp 7Up (for thinning)

1–2 tbsp strawberry puree OR 1 tsp strawberry extract + drop of pink/red food coloring

Pinch of salt

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a bowl, whisk together flour and salt.

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla and strawberry extract (or gelatin if using).

Alternate adding flour mixture and 7Up, beginning and ending with flour. Mix until just combined.

Fold in chopped strawberries if using.

Pour batter into prepared pan and smooth the top.

Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, strawberry puree (or extract), and 7Up until smooth and pourable.

Adjust thickness by adding more sugar (for thicker) or 7Up (for thinner).

Tint with food coloring if a brighter pink is desired.

Drizzle pink glaze over cooled cake, letting it drip down the sides.

Garnish with fresh strawberries for an extra pop.