This rich Pound Cake with Strawberries is a classic dessert that will satisfy your sweet tooth! Fresh fruit and a dollop of whipped topping adds extra yumminess!
Pound Cake With Strawberries
Did you know that this cake was created back in the 1700’s WAAAY before leavening agents were incorporated into recipes.
It was called a Pound Cake so that bakers could remember the recipe ratio.
One pound each of flour, butter, sugar, and eggs. I learned that way back in the 7th grade when I took a home economics class.
Funny how I remember that tidbit! I also learned how to make cream puffs in that class, which I’ll have to share in another post.
The pound for pound ratio makes a heck of a lot of cake, so over the years cooks have adjusted the recipe to accommodate smaller families, and started to change up the classic recipe by add baking powder and milk.
I like using the plain pound cake recipe when I want to serve it with my fresh strawberry sauce.
Strawberries with pound cake is always a hit, but go ahead and customize your pound cake by getting creative with ingredients.
How about adding flavorful extracts like coconut, almond, lemon or even a splash of rum.
Let all your ingredients sit a room temperature. I forgot to set out my eggs, so I put them in a bowl of warm water for about 10 minutes to get them to room temperature quicker.
I used a small bundt pan (7 inch round) and a loaf pan for two different types of serving options.
The loaf went to work with me!
I’m seeing lots of strawberries in my stores and at the farmer’s market!
I picked up three pints of very sweet berries from a road side produce stand.
Some strawberries were eaten right away, others were sliced and put in the freezer for my smoothies for later.
The remaining batch strawberries were turned into strawberry topping!
Top With Mango Puree
You also might enjoy topping a slice of pound cake with a simple mango puree topped with whipped cream.
- 2 sticks (1/2 pound) unsalted butter, room temperature
- 2 cups fine granulated sugar
- 4 extra-large eggs, room temperature
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
The batter is enough to make two standard loafs (8 1/4 x 4 1/2) or a large bundt cake. I used a small bundt pan (7 inch) and loaf pan (9 x 4).
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 101mgSodium: 245mgCarbohydrates: 70gFiber: 1gSugar: 41gProtein: 8g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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