Go Back
–+ servings
Strawberry Pound Cake

Strawberry Pound Cake

This stunning Strawberry Pound Cake features a buttery almond cake covered in white chocolate buttercream, with a swirl of strawberry jam and sliced almonds.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Baking, Cake
Servings 9 slices
Calories 400 kcal

Equipment

  • Stand Mixer
  • 9x9-inch pan
  • parchment paper
  • Non-stick baking spray

Ingredients
  

For the Pound Cake

  • 2.5 cups all-purpose flour for best results, use a digital scale or lightly scoop your flour into the measuring cup
  • 1.25 teaspoons baking powder
  • 0.75 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup full-fat cream cheese room temperature
  • 2 cups granulated sugar
  • 1.5 teaspoons almond extract optional, but recommended
  • 1 teaspoon vanilla extract
  • 5 large eggs room temperature
  • 0.25 cup whole milk
  • 0.25 cup neutral oil such as canola or vegetable oil
  • 0.5 cup strawberry preserves
  • 2 16 ounce containers fresh strawberries
  • 2 cups sliced almonds

For the White Chocolate Buttercream

  • 1.5 cups unsalted butter room temperature
  • 4 cups confectioners sugar sifted
  • 0.5 teaspoon salt
  • 0.33 cup heavy cream
  • 6 ounces quality white chocolate (not chocolate chips), chopped, melted, and cooled for 5 minutes

Instructions
 

For the Pound Cake

  • Preheat the oven to 325°F. Line a 9x9-inch pan with parchment paper and spray with non-stick baking spray. Set aside until needed.
  • In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
  • Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the almond extract and vanilla extract.
  • Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the milk and oil.
  • Reduce the speed to low and add in the flour mixture, mixing just until combined.
  • Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.

For the White Chocolate Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
  • Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream and beat smooth.
  • Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Assembly

  • Using a long serrated knife, trim off the top of the cake to make it an even surface. Then use the knife to carefully cut the cake in half, so that it’s two 9” layers.
  • Carefully lift the top layer off and set it aside. Place the bottom layer on a large plate or serving platter.
  • Spread 1 cup of the buttercream on top of the cake, leaving a ½-inch border around the edges. Then spread the strawberry preserves on top of the buttercream, also leaving a ½-inch border around the edge of the cake.
  • Place the top layer of the cake on top of the icing/jam, and gently press to seal the two together. Spread the remaining buttercream on the top and sides of the cake. Then press the sliced almonds on the sides of the cake.
  • Arrange the halved berries in slightly overlapping rows on top of the cake. Place in the fridge for 20 minutes, then slice and serve.

Notes

For best results, ensure all ingredients are at room temperature before starting the recipe.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Keyword baking, Buttercream, Cake, dessert, Pound Cake, Strawberry Pound Cake
Tried this recipe?Let us know how it was!