Classic Poundcake with Strawberries

Classic Poundcake with Strawberries

Servings: 10-12 Prep: 30 Minutes Cook Time: 2 Hours


For the cake:

 cups unsalted butter,  room temperature

3 cups granulated sugar

7 large eggs

½ tsp salt

 cups all-purpose flour

1 cup heavy whipping cream

1 tbsp Pure Vanilla Extract

For the vanilla icing:

2 cups powdered sugar

1/4 cup milk

1 tsp Pure Vanilla Extract

For Assembly:

1 Recipe Strawberry Sauce

1 Quart of strawberries, sliced


For the Cake:

  1. Grease and flour a 12-quart bundt cake pan.
  2. Pre-heat oven to 350 degrees Fahrenheit.
  3. Cream together the butter and the sugar until light and fluffy.
  4. Beat in the eggs, one at a time, mixing well after each addition.
  5. Mix in the vanilla extract.
  6. Fold in half of the flour and the salt gently, using a rubber spatula. Mix until just before all the flour is incorporated.
  7. Fold in the heavy cream, and mix until just incorporated.
  8. Fold in the rest of the flour and mix until just incorporated.
  9. Spoon batter into the prepared cake pan and smooth the top.
  10. Bake for 1 hour uncovered, then tent with aluminum foil and bake another 45 minutes to an hour or until a knife comes out clean when inserted into the cake.
  11. Allow the cake to cool in the pan for 10 minutes, then turn out. *Recipe adapted from Spiced

For the icing:

Mix all of the ingredients together until there are no lumps in the icing.

For the assembly:

Once the cake is cool, top first with the vanilla icing and then with the strawberry sauce. Sprinkle sliced strawberries on top. Enjoy!