Everyone who has tried it has found it to be a success.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 2 loaves |
Ingredients
- 1 cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground almonds
- 2 cups all-purpose flour
- ⅓ cup milk
- 1 cup quartered strawberries
- ¼ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- 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.
- 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.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 124 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Subbed a drop of almond extract for the ground almonds. Used a square pan. Was done in exactly 58 minutes. Topped with homemade whipped cream. It is sweet but it’s a pound cake after all.
Very good cake, but it didn’t rise much in 2 loaf pans. I would definitely just use 1 pan the next time, or add some baking soda
Very flavorable.
Used frozen strawberries, which had some juice, so I eliminated the water. Sprinkled a little extra ground almonds on the top of the loaves.
Very good! Only issue is that it didn’t rise very much but it taste great with ice cream!
I thought this was so delicious. I substituted the almonds for pecans.
I was just underwhelmed by the flavor and texture. I wish I’d followed other reviewers’ advice and baked it as one loaf instead of splitting it in two because each loaf came out very flat.
Delicious and moist! I substituted some cream cheese for part of the butter. And since I used frozen strawberries, there was 1/4 cup of juice when they thawed, so I did not add the 1/4 cup of water in the recipe.
Delicious
Used more strawberries and added a strawberry yogurt cooked for an hour and 15 minutes in square pan
I added a little more Sugar. I loved it. Turned out really good. I also made one with no fruit. I added more sugar to that one too.
It was just okay. Not my most favorite cake.
This has great flavor but their is no salt, baking soda or baking powder for levening. Kind of odd not to have one of those.
I made it with blueberries instead of strawberries are used a teaspoon of almond extract instead of crushed almonds I also used half a teaspoon of baking powder. Baked In a 9 x 13 pan for 50 minutes. I will be baking this again it was delicious and a big hit.
I currently have two loaves of this pound cake in the oven. It smells amazing!!!
Tastes great. If you like the “sad streak” in regular pound cakes (which I do), you’ll love this. It doesn’t have any leavening ingredient so it makes a very short cake. (Doesn’t rise). You could use 1 pan. We just made a simple glaze and stacked the two loaves and made a layer cake. It really is good though.
I made it twice, Once with rice flour. The one with regular flour came out better.
This tasted good,but the texture of the pound cake came out too soggy for me. I had to place it in the freezer to firm it up and I followed the directions to a ‘T’ ,but in order to make this gluten free, ( I have an allergy to wheat),I used almond flour. Next time,I won’t add the water or add 1/2 teaspoon of Xanthan gum powder to thicken the batter. I made lemon glaze to go on top that was tangy and sweet. This is a good way to use not as fresh strawberries from the fridge that aren’t great to eat themselves,but bake up nice and in a pound cake such as this.
The taste was delicious. It made one large and a small loaf pan. The small one cook just fine. However the large one never really completely cooked. I took it out at about 65 min because the top was getting too brown. So I put a powder sugar glaze on it and everyone loved it. Will definitely make it again using smaller pans.
This is an awesome recipe and very easy to make with a few small tweaks will make this again
Looked at recipe Sub: Added 1/2 Tspn baking powder Quartered strawberries Added Tspn vanilla extract Time seem spot on. There is no reason to split this in two loaf pans. Did not add nuts.