Name: Strawberry Pound Cake
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 2 and 1/2 cups cups all-purpose flour; 1 and 1/4 teaspoons teaspoons baking powder; 3/4 teaspoon teaspoons salt; 1 cup cups unsalted butter (room temperature); 1 cup cups full-fat cream cheese (room temperature); 2 cups cups granulated sugar; 1 and 1/2 teaspoons teaspoons almond extract (optional, but recommended); 1 teaspoon teaspoons vanilla extract; 5 large eggs eggs (room temperature); 1/4 cup cups whole milk; 1/4 cup cups neutral oil (such as canola or vegetable oil); 1/2 cup cups strawberry preserves; 2 cups cups fresh strawberries (216-ounce containers); 2 cups cups sliced almonds; 4 cups cups confectioners' sugar (sifted); 1/3 cup cups heavy cream; 6 ounces ounces quality white chocolate (not chocolate chips, chopped, melted, and cooled for 5 minutes)

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There’s something about making a Strawberry Pound Cake that instantly brings back memories of warm spring afternoons spent in the kitchen with loved ones. I can recall the sweet smell wafting through the house as the cake bakes, a reminder of how simple ingredients can create such joy. Whether it’s a casual family gathering or a special occasion, this cake has become a staple in our home. I love how the vibrant strawberries not only enhance the flavor but also bring a stunning visual appeal to the table. Each slice unveils a moist and fluffy texture, making it impossible to have just one piece. Over the years, this recipe has been refined and cherished, becoming a true masterpiece in my baking repertoire. I cherish every moment spent baking this delicious cake, and I’m excited to share it with you!

Recipe Snapshot

Total Time:
1 hr 30 mins

Prep Time:
25 mins

Cook Time:
65 mins

Difficulty:
Hard

Calories:
450 kcal

Protein:
5 g

Diet:
Gluten-Free, Low FODMAP

Fat:
25 g

Tools Used:
9-inch square cake pan

What Makes This Strawberry Pound Cake Special

Rich Flavor Profile

The Strawberry Pound Cake stands out with its rich and buttery flavor, complemented by the subtle sweetness of fresh strawberries. Each slice is a delightful combination of tartness and sweetness, making it an irresistible treat.

Perfect Texture

This cake offers a wonderfully moist crumb, achieved through the perfect balance of butter, cream cheese, and eggs. The result is a tender cake that melts in your mouth with every bite.

Versatile Choices

Whether you serve it plain, with whipped cream, or alongside a scoop of ice cream, the Strawberry Pound Cake can be dressed up or down for any occasion. It’s a crowd-pleaser that suits birthdays, picnics, or even a simple afternoon tea.

Seasonal Appeal

This recipe shines in spring when strawberries are at their peak, making it a perfect seasonal dessert. Using fresh and ripe strawberries truly elevates the flavors, offering a taste of spring in every slice.

Make Ahead Convenience

Another reason to love this cake is that it can be made ahead of time. It stores beautifully and can be enjoyed over several days, making it a great option for busy hosts.

Shopping List for Strawberry Pound Cake

Gathering the right ingredients is key to making a delightful Strawberry Pound Cake. Each ingredient plays a crucial role in developing the flavors and texture of this delicious dessert. The combination of all-purpose flour, butter, and cream cheese creates a rich base, while the strawberries and almond extract add depth and sweetness. Let’s dive into the key players of this recipe!

2 and 1/2 cups (330g) all-purpose flour – The foundation of the cake, providing structure and texture.
1 and 1/4 teaspoons baking powder – Helps the cake rise beautifully.
3/4 teaspoon salt – Enhances the flavors of the other ingredients.
1 cup (227g) unsalted butter – Adds richness and moisture to the cake.
1 cup (227g) full-fat cream cheese – Contributes creaminess and a velvety texture.
2 cups (397g) granulated sugar – Sweetens the cake perfectly.
1 and 1/2 teaspoons almond extract – Adds a delightful aroma and flavor.
1 teaspoon vanilla extract – A classic flavor enhancer.
5 large eggs – Binds the ingredients together and adds moisture.
1/4 cup (57ml) whole milk – Ensures the batter is smooth and creamy.
1/4 cup (57ml) neutral oil – Contributes to the cake’s moistness.
1/2 cup strawberry preserves – Adds a burst of strawberry flavor in the center.
2 cups (908g) fresh strawberries – The star of the show, providing fresh flavor and color.
2 cups sliced almonds – Perfect for garnishing the cake.
4 cups (456g) confectioners’ sugar – For making the sweet buttercream frosting.
1/3 cup (76ml) heavy cream – Helps create a smooth frosting consistency.
6 ounces (170g) quality white chocolate – For a touch of elegance in the frosting.

Cooking Method for Strawberry Pound Cake

Now that we have our ingredients ready, let’s dive into the steps to create this beautiful Strawberry Pound Cake. Follow along closely for a perfect bake!

Preheat the oven to 325°F. Line a 9×9-inch pan with parchment paper and spray it with non-stick baking spray. This will ensure your cake comes out easily.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Setting this mixture aside allows the leavening agents to work better during baking.
Using a stand mixer or a handheld electric mixer, beat the unsalted butter and cream cheese on medium speed until smooth and creamy, which should take about 1 minute. You want it to be fluffy!
Gradually add in the granulated sugar, increasing the speed to medium-high. Continue beating until the mixture is light and fluffy, around 3 minutes. This step incorporates air, making the cake tender.
Beat in the almond extract and vanilla extract, mixing them in well to ensure their flavors are distributed.
Next, reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition. Scraping down the sides of the bowl will keep everything evenly mixed.
Pour in the whole milk and neutral oil, and mix until just combined. The batter should now be rich and velvety.
Reduce the speed to low and gradually add the flour mixture, mixing until just combined. Be careful not to over-mix!
Scrape the batter into the prepared pan, leveling it off. Bake for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. This is where the magic happens!
Once baked, allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely, about 2 hours.
While the cake cools, prepare the buttercream by beating the remaining unsalted butter until completely smooth. Gradually add in the confectioners’ sugar, beating until fully combined.
Add the salt and heavy cream, mixing until smooth. Finally, incorporate the melted white chocolate and beat on medium-high for a minute.
Once the cake is fully cooled, trim the top to make it even and cut it in half horizontally with a serrated knife. Be gentle!
Place the bottom layer on a serving platter. Spread 1 cup of the buttercream on top, leaving a ½-inch border. Then add the strawberry preserves on top of the buttercream, again leaving a border.
Carefully place the top layer back on and press down gently. Spread the remaining buttercream on the top and sides of the cake, making it look beautiful.
Press the sliced almonds into the sides of the cake for a lovely crunch and garnish with halved strawberries on top.
Chill in the fridge for 20 minutes to set everything before slicing and serving. Enjoy your stunning Strawberry Pound Cake!

Things Worth Knowing

Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for better emulsification and a smoother batter.
Cooling Time: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
Storage: Store the Strawberry Pound Cake in an airtight container at room temperature for up to three days, or refrigerate it for up to a week.
Freezing: You can freeze the un-frosted cake layers for up to three months. Just wrap them tightly in plastic wrap.

Pro Tips and Tweaks

Ready to elevate your baking game? Here are some expert tips to make your Strawberry Pound Cake even better!

Use Fresh Strawberries: Always opt for the freshest strawberries you can find. They should be bright red and fragrant for the best flavor.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to a dense cake.
Experiment with Flavors: Feel free to add a splash of lemon juice or zest for a refreshing twist.
Layering Cake: For a more impressive look, try adding more layers with buttercream and preserves between each layer!
Drizzle with Glaze: A light glaze made from powdered sugar and milk can add an extra touch of sweetness on top.
Use Almonds Wisely: Toast the sliced almonds for added flavor and crunch.

Perfect Pairings for Strawberry Pound Cake

The Strawberry Pound Cake is not just a dessert; it’s a centerpiece that brings people together. Here are some delightful pairing suggestions:

Freshly Whipped Cream: Serve slices with a dollop of whipped cream for a decadent treat.
Fruit Salad: A side of fresh fruit salad complements the sweetness and adds a refreshing touch.
Tea or Coffee: Enjoy with a cup of your favorite tea or coffee for a cozy afternoon.
Seasonal Decor: Garnish your cake with seasonal flowers or mint leaves for an appealing presentation.
Picnic Treat: This cake is perfect for outdoor gatherings; slice it up for an easy dessert option.
Birthday Celebration: Make it the star of birthday parties, adding candles for a special touch!

FAQ

The best way to check if your Strawberry Pound Cake is done is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Additionally, you should notice a golden brown color on the top of the cake, indicating it’s baked through. Allow it to cool in the pan before inverting it onto a wire rack. This will ensure the cake holds its shape and doesn’t crumble.

Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before adding them to your Strawberry Pound Cake batter. Keep in mind that frozen strawberries may release more moisture, so you may need to add a little extra flour to help balance the texture.

A classic buttercream frosting works beautifully with Strawberry Pound Cake. You can make it with unsalted butter, powdered sugar, and a little heavy cream for a smooth and creamy topping. You can also experiment with flavors, such as adding a hint of almond extract to complement the cake’s flavors. Don’t hesitate to get creative and try different frostings like cream cheese or whipped cream!

You can store your Strawberry Pound Cake in an airtight container at room temperature for about three days. If you want to keep it longer, consider refrigerating it, where it can last up to a week. If you need to store it for an extended period, you can freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to three months. Just make sure to let it thaw completely before serving.

Conclusion

The Strawberry Pound Cake is a delightful dessert that combines rich flavors and beautiful presentation. It’s perfect for any occasion, whether it’s a birthday celebration or a simple afternoon tea. I hope you’ll give this recipe a try and share it with your loved ones. Your kitchen will be filled with wonderful aromas, and everyone is sure to enjoy a slice or two!