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Strawberries and Cream Pound Cake

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  • Author: Mari
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Mile High Strawberries and Cream Pound Cake is the ultimate indulgent dessert, featuring a rich, buttery pound cake loaded with fresh strawberries and topped with fluffy whipped cream. Perfect for spring and summer gatherings, this cake is a decadent yet easy-to-make treat that will impress any crowd.

Ingredients

Units Scale

For the Pound Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup fresh strawberries, chopped into small pieces

For the Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a loaf pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Add the flour mixture alternately with 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 loaf pan and smooth the top.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center 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 whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Once the cake has cooled, top with whipped cream and extra fresh strawberries. Slice and serve!

Notes

  • To make the whipped cream topping even more decadent, you can add a splash of vanilla bean paste or a touch of lemon zest for extra flavor.
  • This pound cake can be made ahead of time and stored at room temperature for up to 2 days.
  • If you have leftover strawberries, serve them on the side for an added burst of flavor!

Find it online: https://homelandflavors.com/strawberries-and-cream-pound-cake/