Strawberry Pound Cake

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This gorgeous Strawberry Pound Cake recipe contains a buttery almond pound cake that’s coated in fluffy white chocolate buttercream. A swirl of strawberry jam, contemporary strawberries, and sliced almonds make it a complete showstopper! This cake requires some endurance with the meeting, however is completely definitely worth the effort.

How Fairly is that this Strawberry Cake?

I not too long ago attended a bridal bathe the place they served probably the most DELICIOUS strawberries and cream cake! And it wasn’t simply scrumptious, as a result of it was additionally drop-dead-gorgeous. It had sliced almonds pressed across the edges and strawberry halves topped with strawberry glaze on prime. I used to be so impressed I ate 2 slices!

In my line of labor, while you eat a cake that spectacular, you instantly begin pondering of the way to recreate it! In order quickly as I acquired dwelling I began testing this recipe. And over the previous couple of months I’ve endlessly tested-and-perfected this cake recipe to make sure it’s definitely worth the effort. And eventually, it’s prepared for you!

I like this cake as a result of it’s a complete bombshell showstopper, but in addition simple sufficient for nearly anybody to bake! And it doesn’t require you to bake a number of muffins and/or frostings. The right show-off cake for smaller events and occasions like Easter, Mom’s Day, or any summer season or spring celebration!

Elements for Strawberry Pound Cake

All-Objective Flour: You’ll want to measure your flour by weighing it or frivolously spooning it into the measuring cup. By no means pack your flour into the measuring cup. Utilizing an excessive amount of flour will lead to a dry and dense cake.
Baking Powder: You’ll want to use contemporary baking powder, and by no means sub it for baking soda.
Salt: A small quantity of salt balances the sweetness and helps improve the opposite flavors within the cake.
Butter: For greatest outcomes, use unsalted butter. And ensure it’s at room temperature. When mixed, the butter and sugar and cream cheese will cream collectively and get tremendous fluffy.
Cream Cheese: Use brick-style full-fat cream cheese. And ensure it’s at room temperature.
Granulated Sugar: I don’t recommend utilizing some other number of sugar for the cake. And don’t cut back the quantity of your cake will free taste and moisture.
Almond Extract: I discover almond extract compliments the strawberry taste. However if you happen to’re allergic or not a fan, omit it.
Vanilla Extract: For the very best taste, use actual vanilla, not synthetic vanilla or imitation vanilla.
Eggs: Use giant eggs and ensure to deliver them to room temperature earlier than including them to the cake batter. You’ll want to add the eggs separately.
Milk: Entire milk aka full-fat milk works greatest for this recipe. You’ll want to deliver it to room temperature earlier than use.
Oil: I recommend utilizing a impartial oil equivalent to canola or vegetable oil. However melted refined coconut oil may also work.
Strawberry Preserves: Seems so fairly and provides further strawberry taste. Use your favourite strawberry jam model. I don’t recommend utilizing strawberry puree, which could weep out the edges of the cake and make a large number.
Recent Strawberries: You’ll want a minimum of 2 kilos of contemporary strawberries to cowl the whole cake like I did. However strawberries are costly, so be at liberty to make use of much less!
Sliced Almonds: Once more, when you’ve got an almond allergy or simply don’t like them, be at liberty to omit this ingredient.

Let’s Discuss White Chocolate Buttercream

Right here’s what you’ll have to make this scrumptious frosting:

Butter: Use unsalted butter and ensure it’s at room temperature earlier than use!
Confectioners’ Sugar: Aka powdered sugar. You could want greater than known as for to get the precise consistency you’re on the lookout for.
Salt: Only a pinch will assist cut back the sweetness and improve the white chocolate taste.
Heavy cream: Aka whipping cream; don’t sub milk or half and half.
White Chocolate: Don’t use white chocolate chips, high-quality white chocolate is important right here.

In a big mixing bowl beat the butter till tremendous clean. Then add within the sugar, progressively, so it doesn’t fly throughout your kitchen. Add within the salt and heavy cream, then lastly beat within the white chocolate. Viola!

Tips on how to Make a Strawberry Pound Cake

Prep your Pan: You’ll want a 9×9-inch pan and parchment paper for this recipe. Be certain your pan is a minimum of 2.25-inches deep. Don’t use a spherical pan or bundt pan for this recipe.
Make the Cake Batter: You’ll want an electrical hand mixer or stand mixer for this recipe. Don’t use a meals processor to make the batter. Ensure you don’t over combine the batter when you’ve added within the dry components. Scrape the batter into the ready baking pan and clean the highest.
Bake for Cake: This can be a giant and heavy cake. It has an extended bake time, round 60 to 65 minutes. Or till the cake is golden brown AND a toothpick inserted into the middle of the cake comes out clear! This might take 70 to 75 minutes relying in your pan and oven.
Cool the Cake: Enable the cake to chill within the pan, set on a wire cooling rack, for 10 minutes. Then invert the cake onto the rack and funky utterly, about 2 hours.

Assembling the Cake

Assembling this cake may appear daunting, however I promise, it’s doable! Learn the recipe twice and ensure you have sufficient time to do all of the steps as known as for. Together with the cooling time, which some folks are likely to over look!

Use an extended serrated knife to trim off the highest of the cake. You need it to be a good floor.
Then use the identical knife to fastidiously minimize the cake in half, in order that it’s two layers. Fastidiously elevate off the highest layer and set it apart.
Place the underside layer on a big plate or serving platter. Unfold some buttercream on prime of the cake, then unfold some strawberry preserves on prime of the buttercream.
Place the highest layer of the cake on prime of the icing/jam. Unfold the remaining buttercream on the highest and sides of the cake.
Press the sliced almonds on the edges of the cake and organize the halved berries on prime of the cake.
Place within the fridge for 20 minutes (this helps it agency up so that you get good clear slices) then slice and serve.

You possibly can wrap any leftovers with plastic wrap and retailer them within the fridge for as much as 3 days.

Ashley Manila

This gorgeous Strawberry Pound Cake recipe contains a buttery almond pound cake that is coated in fluffy white chocolate buttercream. A swirl of strawberry jam, contemporary strawberries, and sliced almonds make it a complete showstopper!

Prep Time 25 minutes

Cook dinner Time 1 hour 5 minutes

Cooling Time 2 hours

Complete Time 3 hours 30 minutes

Course Dessert

Delicacies Baking, Cake

Elements

For the Pound Cake:

2 and 1/2 cups (330g) all-purpose flour *for greatest outcomes, use a digital scale or frivolously 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 optionally available, however really useful
1 teaspoon vanilla extract
5 giant eggs room temperature
1/4 cup (57ml) entire milk
1/4 cup (57ml) impartial oil equivalent to canola or vegetable oil
1/2 cup strawberry preserves
2 16 ounce containers (908g) contemporary 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) high quality white chocolate (not chocolate chips) chopped, melted, and cooled for five minutes

Directions