Strawberries and Cream Pound Cake

Mile High Strawberries and Cream Pound Cake is a luxurious dessert made from a rich, buttery pound cake layered with fresh strawberries and topped with fluffy whipped cream. This indulgent treat is perfect for spring and summer gatherings, offering a perfect balance of sweet, creamy, and fruity flavors.

Why You’ll Love This Recipe

This recipe combines the best of both worlds: a classic, moist pound cake with the bright, refreshing taste of fresh strawberries, all crowned with a luscious whipped cream topping. The cake itself is rich yet light, with a hint of tang from the sour cream, while the strawberries add a burst of freshness that complements the sweetness of the cake. The whipped cream topping is the perfect finishing touch, making this dessert feel indulgent and elegant, yet simple enough to make at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pound Cake:

• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• large eggs
• vanilla extract
• sour cream
• heavy cream
• fresh strawberries, chopped into small pieces

For the Whipped Cream Topping:

• heavy whipping cream
• powdered sugar
• vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add the flour mixture alternately with the sour cream and heavy cream, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the whipped cream topping, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
9. Once the cake is cooled, top with whipped cream and extra fresh strawberries. Slice and serve!

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories: 250 kcal per serving

Variations

• Berry Medley: Add other berries like blueberries, raspberries, or blackberries to the cake for a mixed berry twist.
• Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a refreshing citrus flavor.
• Almond Pound Cake: Add 1/2 teaspoon of almond extract to the batter to infuse a subtle almond flavor.
• Chocolate Drizzle: Drizzle melted chocolate or ganache over the whipped cream topping for an added touch of decadence.
• Vegan Option: Use dairy-free butter, plant-based milk, and whipped coconut cream for a dairy-free version of this dessert.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 4 days. The whipped cream topping should be added fresh before serving, as it may lose its texture if stored for too long.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw and drain them to prevent excess moisture in the cake.

Can I make this cake ahead of time?

Yes, you can make the cake a day or two in advance and store it in an airtight container. Add the whipped cream topping just before serving.

Can I make this cake without sour cream?

Yes, you can substitute sour cream with plain yogurt or buttermilk for a similar tangy effect.

Can I use a different fruit instead of strawberries?

Yes, you can use other fruits like peaches, blueberries, or raspberries for a different flavor profile.

How do I prevent the strawberries from sinking to the bottom of the cake?

To prevent strawberries from sinking, coat them in a little flour before folding them into the batter. This helps distribute them evenly throughout the cake.

Can I freeze the cake?

Yes, you can freeze the cake (without the whipped cream topping) for up to 2 months. Thaw in the refrigerator overnight before serving.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also be golden brown on top.

Can I use a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan, but you may need to adjust the baking time. Start checking for doneness at 50 minutes.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the batter, as gluten-free flour may require slight adjustments in liquid.

What other toppings can I add to this cake?

You can add a dusting of powdered sugar, drizzle with fruit syrup, or serve with a side of fresh whipped cream or ice cream.

Conclusion

Mile High Strawberries and Cream Pound Cake is a decadent yet approachable dessert that combines the richness of pound cake with the freshness of strawberries and the lightness of whipped cream. It’s the perfect treat for any occasion, whether it’s a family gathering, a special celebration, or just a sweet indulgence. With its layers of flavor, creamy topping, and tender crumb, this pound cake is sure to become a favorite in your dessert repertoire.