My Favorite Spring Cake
This strawberry pound cake is my springtime star. It is perfect for a special brunch. The smell of it baking is pure joy. Doesn’t that smell amazing?
I love it for Easter dessert or a Mother’s Day cake. It feels like a hug on a plate. This is truly a showstopper cake. What is your favorite spring celebration?
A Little Story About Almonds
This is an almond pound cake at heart. That flavor comes from a tiny bit of almond extract. My grandson once used the whole bottle by mistake. I still laugh at that.
But it taught me a good lesson. Flavors should work together, not fight. The almond here just makes the strawberries taste sweeter. This matters because balance makes every bite perfect.
Secrets for a Happy Cake
This strawberry cake recipe is easier than it looks. The trick is room temperature ingredients. Cold butter and eggs make a grumpy, dense cake. Let them sit out first.
Another secret? That bit of oil with the butter. It keeps the cake super moist for days. This is one of my easy strawberry cake tricks. Have you ever tried adding oil to a cake?
The Magical Frosting
The white chocolate buttercream is a dream. It is not too sweet. It tastes like a creamy, melted vanilla ice cream. It holds the fresh berries perfectly.
*Fun fact*: Real white chocolate has cocoa butter. That is what makes it so smooth. Chocolate chips won’t melt right. Always use a bar you chop yourself.
Bringing It All Together
Learning how to make strawberry pound cake is fun. Slicing it in half feels brave. Spreading the jam and frosting is the best part. It is like building a sweet sandwich.
Pressing almonds on the sides is my favorite finish. It adds a lovely crunch. This matters because texture makes a dessert special. Do you prefer crunchy or smooth cakes?
Your Turn to Bake
I hope you try this. It is one of my best spring dessert recipes. It is made for sharing with people you love.
Baking should be a happy adventure. If your cake cracks on top, just trim it. That is what the frosting is for. Tell me, what will you bake this weekend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 and 1/2 cups (330g) | For the Pound Cake |
| Baking powder | 1 and 1/4 teaspoons | For the Pound Cake |
| Salt | 3/4 teaspoon | For the Pound Cake |
| Unsalted butter | 1 cup (227g) | For the Pound Cake, room temperature |
| Full-fat cream cheese | 1 cup (227g) | For the Pound Cake, room temperature |
| Granulated sugar | 2 cups (397g) | For the Pound Cake |
| Almond extract | 1 and 1/2 teaspoons | For the Pound Cake, optional but recommended |
| Vanilla extract | 1 teaspoon | For the Pound Cake |
| Large eggs | 5 | For the Pound Cake, room temperature |
| Whole milk | 1/4 cup (57ml) | For the Pound Cake |
| Neutral oil (e.g., canola) | 1/4 cup (57ml) | For the Pound Cake |
| Strawberry preserves | 1/2 cup | For assembly |
| Fresh strawberries | 2 (16 ounce) containers (908g) | For assembly |
| Sliced almonds | 2 cups | For assembly |
| Unsalted butter | 1 and 1/2 cups (340g) | For Buttercream, room temperature |
| Confectioners sugar | 4 cups (456g) | For Buttercream, sifted |
| Salt | 1/2 teaspoon | For Buttercream |
| Heavy cream | 1/3 cup (76ml) | For Buttercream |
| Quality white chocolate | 6 ounces (170g) | For Buttercream, chopped, melted, and cooled |
Instructions
Step 1: First, get your oven warm and ready. I always preheat mine to 325°F. Grease your pan well. This easy strawberry cake needs a good start. I still laugh at that time I forgot to grease the pan. What a sticky mess that was!
Step 2: Now, let’s mix the wet things. Cream the butter, cream cheese, and sugar together. It should look fluffy and light. Then add your eggs, one by one. Don’t forget the almond and vanilla extract. Doesn’t that smell amazing? (Tip: Room temperature ingredients mix together much better).
Step 3: Gently mix in your dry ingredients. We want a smooth batter for our almond pound cake. Pour it all into your waiting pan. This strawberry cake recipe is so simple. What’s your favorite spring dessert recipes? Share below! Then it’s time for the oven.
Step 4: While the cake cools, make the frosting. This white chocolate buttercream is a dream. Whip the butter until it’s super smooth. Slowly add the sugar and melted white chocolate. This makes the perfect topping for your Mother’s Day cake. It feels so special.
Step 5: Finally, we assemble our showstopper cake. Slice the cake in half carefully. Spread frosting and strawberry preserves in the middle. Press sliced almonds on the sides. Top it with all those beautiful fresh berries. Your strawberry pound cake is ready to shine!
Creative Twists
Lemon Zest Brightness: Add lemon zest to the cake batter. It makes the strawberries taste even fresher.
Berry Medley Top: Use raspberries and blueberries with the strawberries. It’s a colorful spring celebration.
Toasted Coconut Sides: Press toasted coconut flakes with the almonds. It adds a lovely crunch and flavor.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This how to make strawberry pound cake guide needs serving ideas! For a fancy brunch, add a dollop of whipped cream. A scoop of vanilla ice cream turns it into the ultimate Easter dessert. For a lighter touch, just a cup of tea or coffee is perfect. This easy strawberry cake is wonderful any way you slice it. Which would you choose tonight?
Keeping Your Cake Fresh and Fabulous
Let’s talk about storing this beautiful cake. First, always keep it in the fridge. The white chocolate buttercream and fresh berries need the cold. Cover it loosely with plastic wrap. This keeps it moist but safe.
You can freeze slices for later, too. Wrap each piece tightly in plastic. Then place them in a freezer bag. Thaw a slice in the fridge overnight when you want a treat.
I remember my first big almond pound cake. I left it on the counter. The buttercream softened and the berries wept. I learned my lesson about the fridge that day! Storing food right means less waste and more joy. You can enjoy your creation for days.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Hiccups
Even grandmas face kitchen troubles. Here are three common ones. First, a dry cake. This often happens from over-mixing. Mix the flour just until you see no more white streaks.
Second, a sunken middle. Your cake may be under-baked. Oven temperatures can vary. Always use that toothpick test. It should come out completely clean.
Third, buttercream that splits. I once added cold cream to my butter. Room temperature ingredients blend smoothly. This matters for texture and taste. Fixing small issues builds your confidence. You learn that every baker has flops.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to serve strawberry almond pound cake?
Serve this strawberry pound cake chilled. Let it sit out for 15 minutes first. This softens the white chocolate buttercream slightly. Slice it with a sharp knife. A dollop of whipped cream makes it extra special. It is the perfect spring dessert recipe for a brunch or tea party. The flavors are best when the cake is not ice-cold.
Can I use frozen strawberries for pound cake?
Do not use frozen berries inside this almond pound cake batter. They add too much water. This will make your cake soggy. Frozen berries are fine for a sauce on the side. Always use fresh, firm strawberries for the topping. Thaw and drain frozen berries completely if using them for anything else. This keeps your strawberry cake recipe perfect.
How do you keep strawberry pound cake moist?
The cream cheese and oil in this how to make strawberry pound cake guide are key. They add wonderful moisture. Do not over-bake the cake. Check it at 60 minutes. Store the cooled cake in the fridge under loose wrap. This easy strawberry cake stays tender for days because of its rich ingredients. The layers are also sealed with jam and buttercream.
What is a good glaze for strawberry almond pound cake?
The white chocolate buttercream is classic. For something simpler, try a vanilla glaze. Mix powdered sugar with a little milk and vanilla. Drizzle it over the cake. A strawberry glaze is lovely too. Blend preserves with a bit of hot water. Strain it for a smooth finish. This is a great option for other spring dessert recipes as well.
Can I make strawberry almond pound cake ahead of time?
Yes, this is a fantastic make-ahead dessert. Bake the cake layers up to two days early. Wrap them well and store at room temperature. Make the buttercream one day ahead. Keep it in the fridge. Assemble the whole showstopper cake the day you need it. This makes it a stress-free Easter dessert or Mother’s Day cake for your family.
What are some variations of strawberry pound cake?
Try lemon instead of almond extract for a bright twist. Use raspberries or blueberries with the strawberries. Swap the white chocolate buttercream for a cream cheese frosting. For a simpler treat, bake the batter in a loaf pan. Skip the layering and just add berries on top. *Fun fact: The name “pound cake” came from using a pound each of butter, sugar, eggs, and flour!*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cake. Baking is about sharing joy and creating memories. This showstopper cake is perfect for celebrating someone you love. It brings a taste of spring to any table.
I would love to hear about your baking adventure. Tell me all about it in the comments. Your stories make my day.
Have you tried this recipe? Let me know how it turned out for you!
Happy cooking!
—Elena Rutherford
Strawberry Almond Brunch Pound Cake
Description
A stunning layered pound cake with cream cheese, almond, fresh strawberries, and a white chocolate buttercream, perfect for a special brunch or dessert.
Ingredients
For the Pound Cake:
For the White Chocolate Buttercream:
Instructions
- For the Pound Cake: Preheat the oven to 325°F. Line a 9×9-inch pan with parchment paper and spray with non-stick baking spray. Set aside until needed.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the almond extract and vanilla extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the milk and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined.
- Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.
- For the White Chocolate Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream and beat smooth.
- Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Assembly: Using a long serrated knife, trim off the top of the cake to make it an even surface. Then use the knife to carefully cut the cake in half, so that it’s two 9” layers.
- Carefully lift the top layer off and set it aside. Place the bottom layer on a large plate or serving platter.
- Spread 1 cup of the buttercream on top of the cake, leaving a ½-inch border around the edges. Then spread the strawberry preserves on top of the buttercream, also leaving a ½-inch border around the edge of the cake.
- Place the top layer of the cake on top of the icing/jam, and gently press to seal the two together. Spread the remaining buttercream on the top and sides of the cake. Then press the sliced almonds on the sides of the cake.
- Arrange the halved berries in slightly overlapping rows on top of the cake. Place in the fridge for 20 minutes, then slice and serve.
Notes
- Ensure all ingredients are at room temperature for the best cake texture. The cake can be baked a day ahead and stored, tightly wrapped, at room temperature. Frost and assemble the day of serving.