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

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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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.

For a citrus twist, add zest of one lemon or orange to the batter.

Swap buttermilk for Greek yogurt for a richer texture.

Use a gluten-free baking blend instead of all-purpose flour to make it gluten-free.

Add a cream cheese glaze for tangy sweetness.

Try fresh raspberries or blueberries instead of strawberries for variation.

Store covered at room temperature for up to 3 days or freeze for up to 2 months.

Reheat slices gently in microwave for 15 seconds or in a low oven wrapped in foil.

To prevent strawberries from sinking, toss them lightly with flour before folding into batter.

Almond extract is optional but adds subtle depth of flavor.