Why You’ll Love Strawberry Pound Cake Recipe

I love this recipe because it turns a classic pound cake into something extra special. The cake itself is dense, buttery, and tender, with just the right hint of almond and vanilla. I also love the contrast of textures here, from the silky buttercream to the juicy strawberries and crunchy sliced almonds. This is the kind of dessert I make when I want a beautiful centerpiece for a gathering, but it is also simple enough to enjoy for a weekend bake.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pound Cake:
2 and 1/2 cups (330g) all-purpose flour *for best results, use a digital scale or lightly scoop your flour into the measuring cup
1 and 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (227g) unsalted butter room temperature
1 cup (227g) full-fat cream cheese room temperature
2 cups (397g) granulated sugar
1 and 1/2 teaspoons almond extract optional, but recommended
1 teaspoon vanilla extract
5 large eggs room temperature
1/4 cup (57ml) whole milk
1/4 cup (57ml) neutral oil such as canola or vegetable oil
1/2 cup strawberry preserves
2 16 ounce containers (908g) fresh strawberries
2 cups sliced almonds

For the White Chocolate Buttercream:
1 and 1/2 cups (340g) unsalted butter room temperature
4 cups (456g) confectioners sugar sifted
1/2 teaspoon salt
1/3 cup (76ml) heavy cream
6 ounces (170g) quality white chocolate (not chocolate chips) chopped, melted, and cooled for 5 minutes

Directions

I start by preheating the oven to 325°F. I line a 9×9-inch pan with parchment paper and spray it with non-stick baking spray, then set it aside.

In a medium bowl, I whisk together the flour, baking powder, and salt until everything is well combined. I keep that aside while I make the batter.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, I beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. I gradually add in the sugar, then increase the speed to medium-high and continue beating until the mixture is light and fluffy, about 3 minutes. I beat in the almond extract and vanilla extract.

I reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then I beat in the milk and oil.

Next, I reduce the speed to low and add the flour mixture, mixing just until combined. I scrape the batter into the prepared pan and bake for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

I let the cake cool in the pan on a wire rack for 10 minutes. Then I invert it onto the rack and let it cool completely, about 2 hours.

To make the white chocolate buttercream, I beat the butter on medium speed until completely smooth. I reduce the speed to low and gradually add the confectioners sugar, beating until all of it is fully combined. I add the salt and heavy cream and beat until smooth. Then I add the white chocolate and beat again until smooth. Once everything is incorporated, I increase the speed to medium-high and beat for 1 more minute.

For assembly, I use a long serrated knife to trim off the top of the cake so I have an even surface. Then I carefully cut the cake in half to create two 9-inch layers. I lift the top layer off and set it aside, then place the bottom layer on a large plate or serving platter.

I spread 1 cup of the buttercream on top of the bottom layer, leaving a ½-inch border around the edges. Then I spread the strawberry preserves over the buttercream, also leaving a ½-inch border. I place the top layer over the filling and gently press it down to seal the layers together.

I spread the remaining buttercream over the top and sides of the cake, then press the sliced almonds onto the sides. I arrange the halved strawberries on top in slightly overlapping rows. Finally, I place the cake in the fridge for 20 minutes before slicing and serving.

Servings and Timing

I get one 9-inch layered cake from this recipe, which is enough for about 10 to 12 slices depending on how I cut it.

I set aside 25 minutes for prep time, 1 hour and 5 minutes for bake time, and 2 hours for cooling time. That brings the total time to 3 hours and 30 minutes.

Variations

I like to switch this cake up depending on the occasion. Sometimes I add a little lemon zest to the batter for a brighter flavor that pairs beautifully with the strawberries. I also like using raspberry preserves instead of strawberry preserves when I want a slightly tangier filling.

When I want a more intense almond flavor, I add a bit more almond extract very carefully so it does not overpower the cake. For a softer finish, I sometimes decorate only the top with sliced almonds and leave the sides covered in buttercream. I also like to slice the strawberries differently depending on the look I want, either halved for a rustic finish or thinly sliced for a more polished topping.

Storage/Reheating

I store this cake covered in the refrigerator because of the buttercream and fresh strawberries. It stays best for up to 4 days. Before serving, I like to let it sit at room temperature for about 20 to 30 minutes so the cake and frosting can soften slightly.

If I want to make it ahead, I usually bake the cake layers in advance and store them tightly wrapped before frosting and decorating later. I do not usually reheat this cake, but I find that bringing a slice to room temperature gives it the best texture and flavor.

FAQs

Can I make this cake ahead of time?

I absolutely can make this cake ahead of time. I like to bake the cake a day in advance, wrap it well once cooled, and then frost and decorate it the next day.

Do I have to use almond extract?

I do not have to use almond extract, but I think it gives the pound cake a really lovely flavor. If I prefer, I can leave it out and let the vanilla shine more.

Can I use frozen strawberries?

I prefer fresh strawberries for the topping because they hold their shape and look much prettier. If I only have frozen strawberries, I would not use them for decorating, but I could cook them down for a filling.

What kind of white chocolate works best?

I like using quality white chocolate bars instead of white chocolate chips. I find that bars melt more smoothly and give the buttercream a better texture.

Why is my pound cake dense?

Pound cake is naturally richer and denser than a regular layer cake, but I still want it tender. I make sure not to overmix the batter once I add the dry ingredients, and I use room temperature ingredients for the best texture.

Can I make this cake in a different pan?

I can, but I may need to adjust the baking time depending on the pan size and shape. I keep an eye on the cake and test the center with a toothpick to know when it is done.

How do I keep the cake from sticking to the pan?

I line the pan with parchment paper and spray it with non-stick baking spray. That combination makes it much easier for me to release the cake cleanly.

Can I skip the buttercream?

I can skip the buttercream if I want something simpler, but I think it adds so much richness and helps balance the fruit and almonds. A lighter whipped topping would also work if I want a less sweet finish.

How should I slice this cake neatly?

I like to chill the assembled cake briefly before slicing, then use a sharp serrated knife. I wipe the knife between cuts so each slice looks clean and polished.

Can I use another preserve flavor?

I can definitely use another preserve flavor. I think raspberry or even cherry preserves would be delicious and would still pair very nicely with the almond pound cake base.

Conclusion

I love how this Strawberry Pound Cake combines classic pound cake richness with fresh, beautiful finishing touches. The almond-scented cake, creamy white chocolate buttercream, sweet preserves, and fresh strawberries all come together in a dessert that feels bakery-worthy. When I want a cake that tastes as stunning as it looks, this is one I am always happy to make.