This rich Pound Cake with a simple homemade strawberry topping sauce is a classic dessert that will satisfy your sweet tooth! Fresh fruit and a dollop of whipped topping add extra yumminess!
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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 adding 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?
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 roadside produce stand.
Some strawberries were eaten right away, others were sliced and put in the freezer for my smoothies for later.
The remaining batch of strawberries was 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.
Pound Cake with Strawberry Sauce
- 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
- 1 pound Strawberries diced
- 1/3 cup Granulated sweetener regular or sugar free
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees
- Grease and flour pans (I used 9X4 loaf, and 7 inch bundt pan)
- Cream the butter and sugar in a medium sized bowl until light and fluffy (approximately 5-8 minutes).
- Beat in the eggs one at a time.
- In a separate bowl sift the flour, baking powder and salt together.
- Combine vanilla and buttermilk in a measuring cup.
- Begin to add the flour and buttermilk to the batter, alternating between the two starting and ending with the flour.
- Bake for 45-60 minutes or until toothpick comes out clean. Cool for about 10 minutes before removing them from pans.
- Set 1/3 of the diced strawberries to the side. These will be added at the end.
- Add the remaining berries and sweetener to a medium high heated saucepan, stirring occasionally until the juices are released, sweetener melts, and the mixture begins to thicken (5-8 minutes).
- Remove from heat, add the vanilla, and stir until blended. Stir in the remaining diced strawberries.
- Optional step – Take half of the topping and puree it in a food processor or blender. Return it to the mixture and cool at room temperature.
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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