Description
This Strawberry Almond Pound Cake is a moist, buttery dessert loaded with fresh strawberries and toasted almonds. Perfect for tea-time, brunch, or celebrations, it’s easy to bake and full of flavor.
Ingredients
Scale
- 1 1/2 cups (340 g) unsalted butter, softened
- 2 1/2 cups (500 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup (120 ml) whole milk
- 1 1/2 cups (225 g) fresh strawberries, hulled and chopped
- 1/2 cup (60 g) sliced almonds, toasted
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Whisk together flour, baking powder, and salt.
- Add dry ingredients alternated with milk to butter mixture. Stir in almond extract.
- Gently fold in strawberries and half of the toasted almonds.
- Pour into pan, smooth top, sprinkle remaining almonds.
- Bake 60–70 minutes, until a toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to wire rack.
Notes
Make ahead for easy entertaining. Store at room temperature or refrigerate up to 5 days. Freeze slices up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg