Name: Strawberry Bliss Pound Cake
Prep time: 20 min
Cook time: PT-485645H39M30S
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3 cups granulated sugar; 5 large eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 1/2 cups fresh strawberries, finely chopped; Powdered sugar for dusting (optional)

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Indulging in a moist and flavorful Strawberry Bliss Pound Cake loaded with fresh strawberries is one of my favorite ways to celebrate any occasion. This Strawberry Bliss Pound Cake brings the perfect balance of sweetness, buttery richness, and fruity freshness that makes every bite irresistible.

Ingredients

1 cup unsalted butter, softened

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 cups fresh strawberries, finely chopped

Powdered sugar for dusting (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.

In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition to ensure a smooth batter.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Stir in the vanilla and almond extracts. Gently fold in the finely chopped strawberries to avoid breaking them up too much.

Pour the batter into the prepared bundt pan and smooth the top evenly.

Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.

Dust with powdered sugar before serving, if desired.

Servings and timing

This recipe yields 12 generous servings. The prep time is about 20 minutes, baking takes 70 to 80 minutes, and total time including cooling is approximately 1 hour and 40 minutes.

Variations

For a citrus twist, I sometimes add the zest of one lemon or orange to the batter, which brightens the strawberry flavor wonderfully.

Swapping buttermilk for Greek yogurt can create an even richer texture if preferred.

To make it gluten-free, I replace the all-purpose flour with a gluten-free baking blend.

Adding a cream cheese glaze on top adds a tangy sweetness that pairs nicely with the strawberries.

I’ve also experimented with fresh raspberries or blueberries instead of strawberries for a different berry sensation.

Storage/Reheating

I store the pound cake covered tightly at room temperature for up to 3 days, but it also freezes well for up to 2 months. When reheating slices, I like to warm them gently in the microwave for about 15 seconds or in a low oven (300°F/150°C) wrapped in foil to bring back some freshness without drying it out.

FAQs

Can I use frozen strawberries instead of fresh?

I recommend using fresh strawberries for the best texture and flavor. If frozen must be used, thaw them completely and drain any excess liquid to prevent the batter from becoming too wet.

What can I substitute for buttermilk?

I usually make my own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Can I bake this cake in a different pan?

Yes, you can bake it in a 9x13 inch baking pan, but the baking time will be shorter—check around 50-60 minutes for doneness.

How do I prevent strawberries from sinking to the bottom?

Gently fold the strawberries into the batter and toss them lightly with a bit of flour before adding. This helps suspend them evenly throughout the cake.

Is it okay to omit the almond extract?

Absolutely. The almond extract adds a subtle depth of flavor but the cake will still be delicious without it.

Conclusion

This Strawberry Bliss Pound Cake has become one of my favorite treats to bake when I want something that feels both nostalgic and fresh. The combination of buttery cake with sweet strawberries and delicate extracts makes it an ideal dessert for any season. Whether it’s a casual afternoon snack or a centerpiece for a special gathering, I always find this recipe brings smiles and satisfied appetites around the table.

Recipe:

Strawberry Bliss Pound Cake

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Author: Cheryl
Total Time: 1 hour 40 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A moist and flavorful pound cake loaded with fresh strawberries, offering a perfect balance of sweetness, buttery richness, and fruity freshness.

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla and almond extracts. Gently fold in the finely chopped strawberries to avoid breaking them up too much.
Pour the batter into the prepared bundt pan and smooth the top evenly.
Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.