Ingredients
For the Pound Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
For the Strawberry Layer:
3 cups fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon lemon juice
For the Whipped Cream:
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Optional Garnish:
Fresh strawberries
Mint leaves
Powdered sugar
Instructions
Prep the Strawberries:
Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 20–30 minutes to release their juices.
Make the Pound Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
In a separate bowl, mix flour, baking powder, and salt. Add dry mixture to wet, alternating with milk.
Bake the Cake:
Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely.
Prepare Whipped Cream:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Keep chilled.
Assemble the Cake:
Slice cake horizontally into layers. Add a layer of whipped cream, then strawberries. Repeat and top with cream, fresh strawberries, and mint.
Notes
Chill the cake for at least 30 minutes before serving for easier slicing.
Substitute raspberries or blueberries for a fun variation.
Use room temperature butter and eggs for best texture.
This cake stays fresh in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33
- Sodium: 180G
- Fat: 22 g
- Saturated Fat: 13g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 48G
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg