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Almond Pound Cake with Strawberries & Whipped Cream

Total Time: 1 hour 20 minutes

Hands On Time: 45 minutes

Yield: 1 9-inch cake (6 servings)

This pound cake with strawberries is easy enough for novice bakers and tastes as though it comes straight from a French pastry shop. Summer berries are the perfect complement to sweet almond and cream.

Read more about the fresh local recipes being served at Nebo Lodge.

Almond Pound Cake with Strawberries
Photo/Art by Heath Robbins

FOR THE CAKE:

Ingredients:

  • 2 sticks (1/2  pound) unsalted butter, at room temperature, plus more for pan and parchment
  • 7 ounces almond paste, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, lightly beaten, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon table salt

Instructions:

Preheat oven to 350°. Butter a 9-inch cake pan; line with parchment paper. Butter the paper, and set aside.

In the bowl of an electric mixer with paddle attachment (or using a handheld mixer), beat 2 sticks butter and almond paste on medium speed until light and fluffy, about 4 minutes. Add granulated sugar, and beat to combine. Add eggs and vanilla, and beat to combine, about 2 minutes.

In a separate small bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low, and add dry ingredients to almond mixture until just combined. Pour batter into the prepared pan and spread with a rubber spatula until even. Tap the pan firmly on the counter to prevent bubbles. Transfer to the oven and bake until golden brown and fragrant, 30 to 35 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cake from the pan, remove parchment, and return the cake to the rack to cool, top side up.

FOR THE STRAWBERRIES:

Ingredients:

  • 2 pounds fresh strawberries
  • 1/4 cup granulated sugar

Instructions:

While the cake is baking, stem and slice strawberries. Toss with granulated sugar and let macerate in the refrigerator or at room temperature at least 30 minutes.

FOR THE WHIPPED CREAM:

Ingredients:

  • 2 cups heavy cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions:

Place heavy cream, confectioners' sugar, and vanilla in a cold metal bowl, and whip until soft peaks form. To serve, slice cake into 8 to 10 pieces, spoon strawberries and syrup over cake, and top with dollops of whipped cream.

Updated Monday, June 17th, 2013
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4 Responses to Almond Pound Cake with Strawberries & Whipped Cream

  1. Suzanne June 9, 2013 at 2:15 pm #

    The picture looked so tempting but my cake was less than desirable. I followed the recipe to a T. The top was golden and crisp but the center was wet and almost tasted uncooked. No problem with the oven, which is always reliable. No problem with the temperature, the pan or ingredients. I’m just wondering if anyone else had the same result. I ended up cutting the more cooked parts and made parfaits so our guests didn’t see the sunken, wet middle of the cake. It was tasty and full of almond flavor but just a soggy mess in the middle.

    • Stephanie June 24, 2013 at 7:50 pm #

      Our exact experience as well!

  2. mary July 7, 2013 at 5:18 pm #

    This recipe was absolutely delicious. Have made it several times to rave reviews. It does take a little longer to cook than recommended. I also made a vegan variation for my relatives and replaced eggs with flax seed meal. It was darker and a little denser but also very good.

  3. Cathy Reinhardt February 18, 2014 at 8:13 pm #

    I had the same problem with this recipe. Then I looked at a couple of similar ones which say to grate the almond paste on the large holes of a grater. Made all the difference in the world. Now my favorite pound cake.

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