Strawberry Pound Cake
This stunning Strawberry Pound Cake recipe features a buttery almond pound cake that's covered in fluffy white chocolate buttercream. A swirl of strawberry jam, fresh strawberries, and sliced almonds make it a total showstopper!
Ingredients
For the Pound Cake:
- 2 and 1/2 cups (330g) all-purpose flour *for best results, use a digital scale or lightly 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 optional, but recommended
- 1 teaspoon vanilla extract
- 5 large eggs room temperature
- 1/4 cup (57ml) whole milk
- 1/4 cup (57ml) neutral oil such as canola or vegetable oil
- 1/2 cup strawberry preserves
- 2 16 ounce containers (908g) fresh 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) quality white chocolate (not chocolate chips) chopped, melted, and cooled for 5 minutes
Instructions
For the Pound Cake:
- Preheat the oven to 325°F. Line a 9x9-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.
Equipment
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