A delicious Strawberry Pound Cake Recipe that is paired with strawberries and cream to create the perfect summer dessert recipe!
With summer in full swing, and strawberries at the peak of deliciousness, you are going to want to make this Strawberry Pound Cake Recipe. This is an easy bundt cake that tastes a little buttery while being moist and a little bit dense. It is packed with flavor and pairs perfectly with fresh strawberries and whipping cream!
I recently made this for a little get together we had at a church event a couple of weeks ago. I had so many requests for the recipe…and that is always a good sign that it was a hit. I always prefer this recipe to your lighter sponge cakes or angel food cake which is normally paired with strawberries and cream!
I like to sprinkle a little dusting of powdered sugar on the bundt cake so that it looks pretty when serving it up. The sugar can also hide any areas of the cake that might have stuck to the pan if you weren’t extra careful about greasing your bundt pan well enough! (Not that I ever have that problem)!
Strawberry Pound Cake
1 1/2 cups real butter (3 sticks), softened
3 cups sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
3 cups all purpose flour
3/4 teaspoon salt
- Cream butter in a large bowl.
- Add sugar a little at a time.
- Add eggs, one at a time.
- Add vanilla and almond extracts.
- Slowly stir dry ingredients into batter, being careful not to overbeat.
- Grease and flour Bundt pan.
- Bake in preheated 325 degree oven for one hour and 25 minutes.
- Cool in pan for 20 minutes, then remove to cooling rack.
- After it cools, dust with powdered sugar (optional) and serve. Enjoy!
A delicious summer recipe that is actually delicious any time of the year! I think I will make it again for our next family get together! It’s become on of our go-to dessert recipes!
As always, thanks so much for stopping by!
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