Strawberry and almond, two amazing flavors and this easy, no hassle Strawberry Almond Pound Cake combines the two into a brilliant, flavorful melody.
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Strawberry Almond Pound Cake
This easy homemade recipe is simply my cream cheese pound cake recipe with strawberries added. How much easier could it get?
The berries settle wonderfully in this moist, dense cream cheese pound cake. You’ll love the strawberry and almond flavor that is packed into this sweet treat.
It’s not just for summer
I think this delicious delight has summertime written all over it. I can just see Facebook posts of a summer cookout and people enjoying this cake. But FACEbook the truth, you can enjoy this anytime of year. As long as you’ve got some frozen strawberries, that works just as well. Strawberry Almond Pound Cake and hot coffee on a cold January night is just as Facebook friendly.
What ingredients do I need?
This simple recipe requires 9 ingredients. The key ingredients are:
- Butter – please make sure it’s real butter and at room temperature.
- Cream Cheese – I used full fat and room temperature is best.
- Granulated Sugar
- Eggs – Please use room temperature eggs and make sure you beat well after adding each one.
- Flour – All purpose is just fine.
- Almond Extract – You can use vanilla, but almond gives it a wonderfully unique taste.
- Strawberries – Cut in small, not tiny, pieces. This is a dense, moist cake without strawberries. Strawberries give it even more moisture. I’ve used between 1 cup and 1 1/3 cups when I’ve made this cake. The more strawberries I used the moister the cake.
Can I use frozen strawberries?
Yes!!! This is great if you want to make this cake out of season or if you don’t want to break into your 401K to buy highly priced fresh strawberries.
Thaw the strawberries first and slice them into small, not tiny, pieces (picture above). Make sure you pat them dry, as these are more moist than unfrozen ones.
How do you add fruit to cakes?
Measure 2 or 3 Tablespoons of flour into a bowl or plastic container that can be sealed. Use cocoa for chocolate cakes and flour for all other cakes.
You can roll the fruit pieces in the flour, so they are lightly coated on all sides. I put the flour and strawberries in a sealed plastic container and shook it until strawberries were lightly coated.
Fold the fresh fruit into the cake batter gently. Evenly distributing the fruit throughout the batter; do not overmix.
Can I freeze Strawberry Almond pound cake?
Yes, and it taste just as delicious if not more so.
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
Toppings for Strawberry Almond pound cake
You can top this cake with so many delicious toppings from clean and heavenly to dirty and devilish.
- More Strawberries
- Any other fruit you think sounds good. Make it your own.
- Ice cream. Vanilla is the go to, but be edgy if you like, and make it your own.
- Whipped Cream. Lots and lots. I have a love affair with whipped cream, so ignore me.
- Nutella – I know, straight from the depths of hell, but great combined with strawberry
- Chocolate or hot fudge sauce.
If you like this you might also like:
- Simple Sour Cream Pound Cake
- Cold Oven Cream Cheese Pound Cake
- Easy Southern Lemon Pound Cake
- Strawberry Preserve Bread
Strawberry Almond Pound Cake
- Stand or Hand Mixer
- ¾ cup Butter 1½ sticks room temperature
- 4 oz Cream Cheese room temperature
- 1½ cup Sugar
- 3 Eggs
- 1½ cups Flour
- ¾ tsp Almond
- ¼ tsp Salt
- 1⅓ cup Strawberries cut in small pieces
- Cut strawberries into small pieces. I used between 1 to 1⅓ cups.
- Toss the strawberries in flour as described above. This will keep them from falling to the bottom as the cake bakes.
- Grease 9×5 loaf pan
- I start this pound cake from a cold oven, if you don't want to do that preheat oven to 325°
- Cream butter and cream cheese well
- Add sugar and mix well. Until grittiness is gone.
- Add eggs alternately with flour, combine well.
- Add almond flavoring and salt
- Fold in 1 to 1⅓ cups strawberries. Remember to toss the strawberries in flour to prevent them falling to the bottom.
- Pour batter in greased 9×5 loaf pan
- Bake between 1 hour and 1¼ hours. It depends on your oven. I would start checking around the 50 minute mark to see how it's coming along.
- Remove from oven. Insert a sharp knife in middle. If knife comes out with batter, it goes back in, if it comes out clean or with a few crumbs it's done.
- Let cake cool for 12 – 15 minutes
USEFUL TOOLS FOR MAKING THIS RECIPE
Nordic Ware Loaf Pan
Kitchen Aid Classic Stand Mixer
Pouring Shield for Kitchen Aid Mixer
Cake Cooling and Serving Grid
Long Baking Spatula