Amazing Strawberry Pound Cake

Amazing Strawberry Pound Cake

10 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    2 h 20 m
Recipe by  xavnkatsmom

“This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 loaves



  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
  2. 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.
  3. 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.

Share It

Reviews (10)

Rate This Recipe


I had a bunch of strawberries to use up and this recipe was the perfect way to use them. I managed to fit it all into one big loaf pan and cooked it ten minutes longer. Came out perfect! Super yummy!



It was amazing! I added 1 1/2 cups of strawberries instead of just 1 cup, and it worked out just right! I couldn't find my vanilla extract, so I substituted maple syrup, and in my opinion, it made it taste even better than it would've. I decided not to use almonds because my family isn't big on nuts, but it still tasted fine without them. It's an extremely easy recipe, so I had my younger siblings "help" me out, and they had a lot of fun. Can't wait to try more recipes!



I made this pound cake last night and thought it was excellent. I'm not sure why some reviewers thought it was too sweet - I thought it was just the right amount of sweetness. I forgot to buy the almonds so I left that ingredient out and jut put in a little more strawberry, but I didn't feel like it was missing anything. Like the other reviewers said, there is no reason why you can't fit all this in one loaf pan. It took about 10 extra minutes for it to cook that way. Overall this recipe was very easy, and I would certainly make this again.

More Reviews

Similar Recipes

Grandmother's Pound Cake II

Grandmother's Pound Cake II

Fresh Strawberry Coffee Cake

Fresh Strawberry Coffee Cake

Moist Peach Pound Cake

Moist Peach Pound Cake

Raisin Pound Cake

Raisin Pound Cake

Camille's Buttermilk Pound Cake

Camille's Buttermilk Pound Cake

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze


Amount Per Serving (12 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 42.4 g
  • 14%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 124 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Grandmother's Pound Cake II


next recipe:

Orange Almond Pound Cake