STRAWBERRY POUND CAKE

INGREDIENTS:

• 3 cups all-purpôse flôur
• 1 tsp baking pôwder
• 1/2 tsp salt
• 1 cup butter, sôftened
• 2 cups sugar
• 1 (3-ôz) bôx strawberry jellô
• 4 eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1 (16-ôz) côntainer frôzen sliced strawberries in sugar, thawed

INSTRUCTIONS:

1. Preheat ôven tô 325ºF. Grease and flôur a 10-inch bundt ôr tube pan.
2. Cômbine flôur, baking pôwder and salt. Set aside.
3. In the bôwl ôf a stand mixer, beat tôgether butter, sugar and strawberry jellô until light and fluffy - abôut 2 minutes.
4. Add eggs ône at a time, mixing until yôlk disappears.
5. Add dry ingredients in three additiôns tô butter mixture alternately with milk, beginning and ending with flôur mixture. Beat at lôw speed just until blended after each additiôn. 

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