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Step 3: Add the sugar
Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.
Step 4: Add the eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
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Step 5: Add dry ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.
Step 6: Add the flavoring and strawberries
Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.
Step 7: Bake the cake
Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.
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Step 8: Cool and glaze
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.
Variation
Lemon Strawberry Pound Cake: Add 1 tablespoon lemon zest and replace almond extract with lemon extract for a bright citrus twist.
Strawberry Swirl Pound Cake: Blend ¼ cup strawberries into a puree, swirl into the batter before baking.
Mixed Berry Pound Cake: Use a combination of strawberries, raspberries, and blueberries.
Chocolate Drizzled Strawberry Pound Cake: Add a drizzle of melted dark chocolate over the cooled cake.
Strawberry Cream Filled: Add a layer of cream cheese filling in the center of the batter.
Tips :
Beating butter, cream cheese, and sugar well is the key to a fluffy pound cake.
Coat strawberries in flour so they distribute evenly in the batter.
Avoid overmixing once the flour is added to prevent density.
Test with a toothpick in multiple spots—bundt pans vary.
Let the cake cool fully before slicing for the cleanest cuts.
Prep Time: 20 minutes
Cooking Time: 75–90 minutes
Total Time: 1 hour 35 minutes – 1 hour 50 minutes
Nutritional Information (per slice, approx.):
Calories: 460
Protein: 6g
Sodium: 210mg
