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Strawberries & Cream Pound Cake

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 535kcal
Dreamy southern sour cream pound cake with swirls of fresh strawberry, topped with fresh cream, macerated strawberries, and powdered sugar
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Ingredients

For the Pound Cake

  • 1 pound butter softened to room temperature
  • 1 ¾ cup granulated sugar
  • 6 eggs at room temperature
  • 1 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 4 cups flour
  • ½ teaspoon sea salt
  • 1 ½ ounces freeze-dried strawberries
  • powdered sugar sifted

For the Macerated Strawberries

  • ½ pint strawberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon almond extract

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
  • Cream butter in a stand mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add sugar and continue to cream for three minutes. Then add eggs, one at a time, followed by sour cream, and vanilla extract and continue mixing until uniform.
  • In another bowl, mix together flour and sea salt. Add dry mixture to wet mixture in two batches and mix until just combined. Give the batter a few stirs by hand to make sure no dry pockets remain.
  • Add freeze-dried strawberries to a blender or food processor and pulse until ground into powder. Divide cake batter in half and mix ground strawberries into one half of the batter until it is a uniform bright pink color.
  • Scoop batter into prepared pan, alternating between plain batter and strawberry batter. Once pan is about halfway full, use a butter knife to swirl the two batters together. Repeat with remaining batter.
  • Place pan on middle rack of oven and bake for about an hour and 20 minutes or until a toothpick inserted into multiple parts of the cake comes out clean.
  • While pound cake bakes, prepare macerated strawberries: Slice strawberries and add to a small bowl, followed by sugar and almond extract. Stir to coat strawberries then set bowl in refrigerator until ready to serve.
  • Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling to room temperature.
  • While cake cools, make whipped cream: Add heavy cream, powdered sugar, and vanilla extract to a bowl and beat at medium-high speed until stiff peaks form (3-4 minutes).
  • Dust cooled pound cake with powdered sugar and serve with whipped cream and macerated strawberries.

Video

Nutrition

Calories: 535kcal | Carbohydrates: 91g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 192mg | Potassium: 248mg | Fiber: 2g | Sugar: 58g | Vitamin A: 594IU | Vitamin C: 55mg | Calcium: 101mg | Iron: 3mg