Amazing Strawberry Pound Cake Recipe -
Amazing Strawberry Pound Cake Recipe

Amazing Strawberry Pound Cake

Recipe by  

"This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    2 hrs 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
  2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2013

I had a bunch of strawberries to use up and this recipe was the perfect way to use them. I managed to fit it all into one big loaf pan and cooked it ten minutes longer. Came out perfect! Super yummy!

Most Helpful Critical Review
Mar 31, 2013

All batter could be placed into one loaf pan. Too sweet and not very flavorful.


13 Ratings

Aug 16, 2013

I made this pound cake last night and thought it was excellent. I'm not sure why some reviewers thought it was too sweet - I thought it was just the right amount of sweetness. I forgot to buy the almonds so I left that ingredient out and jut put in a little more strawberry, but I didn't feel like it was missing anything. Like the other reviewers said, there is no reason why you can't fit all this in one loaf pan. It took about 10 extra minutes for it to cook that way. Overall this recipe was very easy, and I would certainly make this again.

Jul 29, 2013

It was amazing! I added 1 1/2 cups of strawberries instead of just 1 cup, and it worked out just right! I couldn't find my vanilla extract, so I substituted maple syrup, and in my opinion, it made it taste even better than it would've. I decided not to use almonds because my family isn't big on nuts, but it still tasted fine without them. It's an extremely easy recipe, so I had my younger siblings "help" me out, and they had a lot of fun. Can't wait to try more recipes!

Apr 20, 2014

I used sliced almonds (about a handful) and nearly doubled the strawberries. I used all milk instead of part water. Delicious! Defiantly will be making again!

Dec 25, 2013

So my daughter and I made this cake. It was awesome, except WAY too sweet. We doubled the amount of strawberries, because we're rebels that way, but next time we plan on cutting the sugar in half. Aside from the overpowering sweetness, it was moist, dense, and oh so good. With a few adjustments it will definitely be a keeper.

May 27, 2013

I found this recipe delicious as did the guests I had over who tried it. I used a tablespoon instead of a teaspoon of ground almonds just because I love the flavor, but the strawberries made a delightful change to pound cake (which I love anyway!)

Aug 09, 2015

This cake was easy to make and tasted so good. The only thing I didn't have in the recipe was the ground almonds. I made it in a budnt cake pan and baked it for the time recommended. Turned out great!


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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