Mile High Cherry Soda Pound Cake
This recipe is adapted from Chef LaKisha Harris for our pan! It's a sweet berry cake topped with crunchy OREOs and strawberries. 2 cups (4 sticks) unsalted butt
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Cooking tools:
- Tube pan
- Stand mixer
- Pastry brush
- Cooling rack
- Rolling pin
- Skewer
- Oven
- Baking sheet
- Parchment paper
- Metal can
- Zip-top bag
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Fork
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature
- 3 3/4 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp strawberry extract
- 1 teaspoon salt
- 3/4 of a box of cherry or strawberry Jell-O (3 oz size)
- 6 large eggs, room temperature
- 5 cups cake flour or White Lily All Purpose Flour
- 1 cup cherry soda (like Mountain Dew Code Red), room temperature
- Marinated Strawberries (recipe below)
- Strawberry Crunch (recipe below)
- Cherry Soda Icing (recipe below)
- 6 Lemon OREO Cookies, crushed
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