Strawberry Pound Cake Recipe

I still remember the first time I tasted a cake like this. It was one of those moments where you take a bite and instantly stop talking. That happened to me. The strawberry flavor, the creamy frosting, the buttery cake. It felt like a dessert that was quietly showing off.

When I got home later that day, I couldn’t stop thinking about it. So I started testing my own version of a strawberry pound cake inspired by that beautiful cake. It took a few tries. Actually more than a few. But eventually I landed on something that made me just as happy.

This strawberry pound cake is rich, soft, slightly dense the way a pound cake should be. But it also has layers of flavor from strawberry preserves, fresh berries, almond notes, and a fluffy white chocolate buttercream that honestly makes the whole thing feel a little fancy.

I don’t make this cake every week. It takes some patience. But whenever I do make it for a gathering, people hover around the cake stand like it’s the main event.

Why I keep coming back to this cake

I love baking simple cakes. The kind you mix in one bowl and throw in the oven. But every once in a while I want something that looks impressive sitting on the table.

This cake is that kind of recipe.

The outside is covered in sliced almonds, the top gets piled with fresh strawberries, and inside there’s a sweet strawberry layer tucked between thick slices of buttery pound cake. When you cut into it, the layers show up beautifully.

The funny thing is that it’s still very doable. No complicated decorating tricks. No piping skills needed. I’ve learned that if you just take your time assembling it, the cake basically makes itself look good.

Ingredients I Used for the Recipe

• 2 1/2 cups all-purpose flour – forms the structure of the pound cake and keeps the crumb soft but sturdy.
• 1 1/4 teaspoons baking powder – helps the cake lift so it doesn’t turn overly dense.
• 3/4 teaspoon salt – balances the sweetness and deepens the flavor.
• 1 cup unsalted butter, room temperature – gives the cake its classic buttery richness.
• 1 cup full-fat cream cheese, room temperature – adds moisture and a slightly creamy texture to the cake.
• 2 cups granulated sugar – sweetens the cake and helps create that soft crumb.
• 1 1/2 teaspoons almond extract – gives a light nutty flavor that works beautifully with strawberries.
• 1 teaspoon vanilla extract – rounds out the flavor and adds warmth.
• 5 large eggs, room temperature – provide structure and richness.
• 1/4 cup whole milk – helps smooth the batter and keep the cake tender.
• 1/4 cup neutral oil – adds extra moisture so the cake stays soft for days.
• 1/2 cup strawberry preserves – creates the sweet strawberry layer between the cake.
• About 2 pounds fresh strawberries – used on top of the cake for freshness and color.
• 2 cups sliced almonds – pressed onto the sides for crunch and decoration.
• 1 1/2 cups unsalted butter – the base of the white chocolate buttercream.
• 4 cups confectioners sugar – sweetens and thickens the frosting.
• 1/2 teaspoon salt – cuts the sweetness of the buttercream.
• 1/3 cup heavy cream – makes the frosting smooth and fluffy.
• 6 ounces high quality white chocolate, melted and cooled – gives the buttercream its creamy white chocolate flavor.

How to make STRAWBERRY POUND CAKE?

Step 1 – Prepare the baking pan

I start by preheating my oven to 325°F. Then I line a 9×9 inch baking pan with parchment paper and lightly spray it. I learned the hard way once that skipping parchment can make removing this heavy cake stressful.

Step 2 – Mix the dry ingredients

In a medium bowl I whisk together the flour, baking powder, and salt. Nothing fancy here. Just making sure everything is evenly mixed so the cake bakes properly.

Step 3 – Cream the butter and cream cheese

In a large bowl I beat the butter and cream cheese together until smooth. This step always feels satisfying. The mixture becomes super creamy and light.

Step 4 – Add the sugar and flavorings

I slowly add the sugar while mixing. After that I blend in the almond extract and vanilla extract. The smell at this stage already makes the kitchen feel like a bakery.

Step 5 – Add eggs one at a time

I add the eggs one by one. This part matters more than people think. Adding them slowly keeps the batter smooth instead of curdled.

Then I mix in the milk and oil which makes the batter silky.

Step 6 – Combine wet and dry ingredients

I reduce the mixer speed and add the flour mixture gradually. I stop mixing as soon as the flour disappears. Overmixing is the fastest way to make a tough cake.

Step 7 – Bake the pound cake

I pour the batter into the prepared pan and smooth the top. The cake bakes for about 60 to 65 minutes. Sometimes a little longer depending on the oven.

I look for a golden surface and a clean toothpick in the center.

Step 8 – Cool the cake completely

This step takes patience. I let the cake sit in the pan for about 10 minutes, then flip it onto a rack. It needs about two hours to cool fully before assembling.

I once rushed this step and the frosting melted everywhere. Lesson learned.

Step 9 – Make the white chocolate buttercream

I beat the butter until completely smooth. Then I slowly add the powdered sugar so it doesn’t explode across the kitchen.

Next goes the salt and heavy cream. Finally I mix in the melted white chocolate and beat everything until fluffy.

This frosting ends up silky and slightly sweet without being overwhelming.

Step 10 – Slice the cake into layers

Using a long serrated knife, I trim the top so the surface is flat. Then I carefully cut the cake horizontally to create two layers.

I always take my time here. Pound cake is sturdy but you still want clean layers.

Step 11 – Fill the cake

The bottom layer goes onto a serving plate. I spread a thick layer of buttercream first, leaving a small border around the edges.

Then I spread the strawberry preserves right on top. That strawberry layer is what makes the cake pop with flavor.

Step 12 – Frost and decorate

I place the second cake layer on top and gently press it down.

The remaining buttercream gets spread across the top and sides. Then I press sliced almonds along the sides of the cake. It looks impressive but takes about five minutes.

Finally I arrange fresh strawberry halves on top. Slightly overlapping rows make it look really beautiful.

Step 13 – Chill before slicing

I pop the finished cake into the fridge for about 20 minutes. This firms everything up so the slices come out clean.

Then it’s ready to serve.

Little things I learned after baking this cake more than once

Room temperature ingredients matter

I used to ignore this advice. But with pound cake it actually changes the texture. Cold butter or eggs make the batter clumpy instead of smooth.

Don’t rush the cooling stage

I know it’s tempting to assemble the cake early. I’ve done it. The frosting slid right off the warm cake and made a mess.

Waiting really does fix that.

Use good white chocolate

This frosting depends on the chocolate flavor. Cheap white chocolate chips just don’t melt the same way and the taste is weaker.

Slice the strawberries right before decorating

Fresh strawberries release juice after sitting too long. If I prep them early, the top of the cake gets watery.

Cutting them right before decorating keeps everything bright and fresh.

This cake tastes even better the next day

I wrap leftovers and keep them in the fridge. By the next day the flavors settle together. The almond, strawberry, and white chocolate all blend in the best way.

Honestly, sometimes I secretly hope there’s a slice left the next morning.

This strawberry pound cake takes a little effort. But every time I bring it to a table, someone asks for the recipe before the night ends. And that alone makes the whole baking process worth it.

Print Recipe

Strawberry Pound Cake Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: medium Prep Time 30 mins Cook Time 65 mins Rest Time 120 mins Total Time 3 hrs 35 mins

Cooking Temp: 163  C Servings: 12 Estimated Cost: $ 25 Calories: 650

Best Season: Spring, Summer

Description

This stunning Strawberry Pound Cake recipe features a buttery almond pound cake that's covered in fluffy white chocolate buttercream. A swirl of strawberry jam, fresh strawberries, and sliced almonds make it a total showstopper! This cake requires some patience with the assembly, but is totally worth the effort.

Ingredients

Servings

For the Pound Cake

• 2.5 cups all-purpose flour (330g; for best results, use a digital scale or lightly spoon flour into the cup)
• 1.25 teaspoons baking powder
• 0.75 teaspoon salt
• 1 cup unsalted butter (227g; room temperature)
• 1 cup full-fat cream cheese (227g; room temperature)
• 2 cups granulated sugar (397g)
• 1.5 teaspoons almond extract (optional, but recommended)
• 1 teaspoon vanilla extract
• 5 large eggs (room temperature)
• 0.25 cup whole milk (57ml; room temperature)
• 0.25 cup neutral oil (57ml; such as canola or vegetable oil)
• 0.5 cup strawberry preserves
• 2 16 ounce containers fresh strawberries (908g total; hulled and halved)
• 2 cups sliced almonds

For the White Chocolate Buttercream

• 1.5 cups unsalted butter (340g; room temperature)
• 4 cups confectioners sugar (456g; sifted)
• 0.5 teaspoon salt
• 0.33 cup heavy cream (76ml)
• 6 ounces quality white chocolate (170g; not chocolate chips, chopped, melted, and cooled for 5 minutes)

Instructions

Make the Pound Cake

1. Prep

   Preheat the oven to 325°F (163°C). Line a 9x9-inch pan with parchment paper and spray with non-stick baking spray. Set aside.

2. Dry Mix

   In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside.

3. Cream Base

   In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.

4. Add Sugar

   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.

5. Add Wet Ingredients

   Reduce the speed to medium-low. 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.

6. Combine

   Reduce the speed to low and add in the flour mixture, mixing just until combined. Do not overmix.

7. Bake

   Scrape the batter into the prepared pan and smooth the top. Bake for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
   Baking time may vary; check at 60 minutes.

8. Cool

   Allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack to cool completely, about 2 hours.

Make the White Chocolate Buttercream

1. Cream Butter

   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until completely smooth.

2. Add Sugar

   Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.

3. Add Liquids

   Add in the salt and heavy cream and beat until smooth.

4. Add Chocolate

   Add the melted and cooled white chocolate and beat until smooth. Once all ingredients are incorporated, increase speed to medium-high and beat for one minute until fluffy.

Assemble the Cake

1. Level Cake

   Using a long serrated knife, trim the domed top off the cooled cake to create a flat, even surface.

2. Split Cake

   Carefully use the serrated knife to cut the cake horizontally in half, creating two even 9-inch layers. Gently lift off the top layer and set aside.

3. First Layer

   Place the bottom cake layer on a large plate or serving platter. Spread 1 cup of the buttercream on top, leaving a ½-inch border around the edges.

4. Add Jam

   Spread the strawberry preserves on top of the buttercream, also leaving a ½-inch border around the edge.

5. Top Layer

   Place the top cake layer over the jam and gently press to seal the two layers together.

6. Crumb Coat

   Spread the remaining buttercream over the top and sides of the cake, creating an even layer.

7. Decorate Sides

   Gently press the sliced almonds onto the sides of the cake.

8. Top with Berries

   Arrange the halved fresh strawberries in slightly overlapping rows on top of the cake.

9. Chill and Serve

   Place the assembled cake in the refrigerator for 20 minutes to firm up. Slice and serve.
   This helps create clean slices.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 650kcal

% Daily Value *

Total Fat 39gg60%

Saturated Fat 21gg105%

Trans Fat 1gg

Cholesterol 145mgmg49%

Sodium 280mgmg12%

Potassium 220mgmg7%

Total Carbohydrate 68gg23%

Dietary Fiber 3gg12%

Sugars 50gg

Protein 8gg16%

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Calcium 80mg mg

Iron 2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Wrap any leftovers with plastic wrap and store in the fridge for up to 3 days.
• Make Ahead: The cake layers can be baked a day in advance and wrapped tightly at room temperature. The buttercream can be made ahead and refrigerated; bring to room temperature and re-whip before using.
• Almond Allergy: If you have an allergy or don't like almonds, omit the almond extract and the sliced almonds.
• White Chocolate: Do not use white chocolate chips, as they contain stabilizers that prevent smooth melting. Use a high-quality white chocolate bar.

Keywords: strawberry cake, pound cake, white chocolate buttercream, almond cake, spring dessert, strawberry recipe, layer cake