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Strawberry Pound Cake

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A rich almond-scented strawberry pound cake layered with white chocolate buttercream, sweet preserves, and fresh strawberries for an elegant, bakery-style dessert.

Ingredients

  • 2 1/2 cups (330g) all-purpose flour
  • 1 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 1/2 teaspoons almond extract (optional)
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature
  • 1/4 cup (57ml) whole milk
  • 1/4 cup (57ml) neutral oil
  • 1/2 cup strawberry preserves
  • 2 (16-ounce) containers fresh strawberries
  • 2 cups sliced almonds
  • 1 1/2 cups (340g) unsalted butter (for buttercream)
  • 4 cups (456g) confectioners sugar, sifted
  • 1/2 teaspoon salt (for buttercream)
  • 1/3 cup (76ml) heavy cream
  • 6 ounces (170g) white chocolate, melted and cooled

Instructions

  1. Preheat oven to 325°F and line a 9×9-inch pan with parchment paper. Grease with non-stick spray.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. Beat butter and cream cheese until smooth. Add sugar and beat until light and fluffy.
  4. Mix in almond extract and vanilla extract.
  5. Add eggs one at a time, mixing well after each addition. Stir in milk and oil.
  6. Gradually mix in dry ingredients until just combined.
  7. Pour batter into prepared pan and bake for 60–65 minutes, until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a rack to cool completely.
  9. For buttercream, beat butter until smooth. Add confectioners sugar gradually, then mix in salt and cream.
  10. Add melted white chocolate and beat until smooth and fluffy.
  11. Trim and slice cake into two layers.
  12. Spread 1 cup buttercream on bottom layer, add strawberry preserves, then top with second layer.
  13. Frost top and sides with remaining buttercream. Press sliced almonds onto sides.
  14. Decorate with fresh strawberries and chill for 20 minutes before slicing.

Notes

  • Add lemon zest for a brighter flavor variation.
  • Raspberry or cherry preserves can replace strawberry preserves.
  • Use high-quality white chocolate for best buttercream texture.
  • Store covered in the refrigerator for up to 4 days.
  • Let cake sit at room temperature before serving for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-pound-cake/