This stunning Strawberry Pound Cake recipe features a buttery almond pound cake that’s covered in fluffy white chocolate buttercream. A swirl of strawberry jam, fresh strawberries, and sliced almonds make it a total showstopper! This cake requires some patience with the assembly, but is totally worth the effort.

How Pretty is this Strawberry Cake?

I recently attended a bridal shower where they served the most DELICIOUS strawberries and cream cake! And it wasn’t just delicious, because it was also drop-dead-gorgeous. It had sliced almonds pressed around the edges and strawberry halves topped with strawberry glaze on top. I was so impressed I ate 2 slices!

In my line of work, when you eat a cake that impressive, you immediately start thinking of ways to recreate it! So as soon as I got home I started testing this recipe. And over the last few months I’ve endlessly tested-and-perfected this cake recipe to ensure it’s worth the effort. And finally, it’s ready for you!

I love this cake because it’s a total bombshell showstopper, but also easy enough for almost anyone to bake! And it doesn’t require you to bake multiple cakes and/or frostings. The perfect show-off cake for smaller parties and events like Easter, Mother’s Day, or any summer or spring celebration!

Ingredients for Strawberry Pound Cake

All-Purpose Flour: Be sure to measure your flour by weighing it or lightly spooning it into the measuring cup. Never pack your flour into the measuring cup. Using too much flour will result in a dry and dense cake.
Baking Powder: Be sure to use fresh baking powder, and never sub it for baking soda.
Salt: A small amount of salt balances the sweetness and helps enhance the other flavors in the cake.
Butter: For best results, use unsalted butter. And make sure it’s at room temperature. When combined, the butter and sugar and cream cheese will cream together and get super fluffy.
Cream Cheese: Use brick-style full-fat cream cheese. And make sure it’s at room temperature.
Granulated Sugar: I don’t suggest using any other variety of sugar for the cake. And don’t reduce the amount of your cake will loose flavor and moisture.
Almond Extract: I find almond extract compliments the strawberry flavor. But if you’re allergic or not a fan, omit it.
Vanilla Extract: For the best flavor, use real vanilla, not artificial vanilla or imitation vanilla.
Eggs: Use large eggs and make sure to bring them to room temperature before adding them to the cake batter. Be sure to add the eggs one at a time.
Milk: Whole milk aka full-fat milk works best for this recipe. Be sure to bring it to room temperature before use.
Oil: I suggest using a neutral oil such as canola or vegetable oil. But melted refined coconut oil can also work.
Strawberry Preserves: Looks so pretty and adds extra strawberry flavor. Use your favorite strawberry jam brand. I don’t suggest using strawberry puree, which might weep out the sides of the cake and make a mess.
Fresh Strawberries: You’ll need at least 2 pounds of fresh strawberries to cover the entire cake like I did. But strawberries are expensive, so feel free to use less!
Sliced Almonds: Again, if you have an almond allergy or just don’t like them, feel free to omit this ingredient.

Let’s Talk White Chocolate Buttercream

Here’s what you’ll need to make this delicious frosting:

Butter: Use unsalted butter and make sure it’s at room temperature before use!
Confectioners’ Sugar: Aka powdered sugar. You may need more than called for to get the exact consistency you’re looking for.
Salt: Just a pinch will help reduce the sweetness and enhance the white chocolate flavor.
Heavy cream: Aka whipping cream; do not sub milk or half and half.
White Chocolate: Do not use white chocolate chips, high-quality white chocolate is essential here.

In a large mixing bowl beat the butter until super smooth. Then add in the sugar, gradually, so it doesn’t fly all over your kitchen. Add in the salt and heavy cream, then finally beat in the white chocolate. Viola!

How to Make a Strawberry Pound Cake

Prep your Pan: You’ll need a 9×9-inch pan and parchment paper for this recipe. Make sure your pan is at least 2.25-inches deep. Do not use a round pan or bundt pan for this recipe.
Make the Cake Batter: You’ll need an electric hand mixer or stand mixer for this recipe. Do not use a food processor to make the batter. Make sure you don’t over mix the batter once you’ve added in the dry ingredients. Scrape the batter into the prepared baking pan and smooth the top.
Bake for Cake: This is a large and heavy cake. It has a longer bake time, around 60 to 65 minutes. Or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean! This could take 70 to 75 minutes depending on your pan and oven.
Cool the Cake: Allow the cake to cool in the pan, set on a wire cooling rack, for 10 minutes. Then invert the cake onto the rack and cool completely, about 2 hours.

Assembling the Cake

Assembling this cake might seem daunting, but I promise, it’s doable! Read the recipe twice and make sure you have enough time to do all the steps as called for. Including the cooling time, which some people tend to over look!

Use a long serrated knife to trim off the top of the cake. You want it to be an even surface.
Then use the same knife to carefully cut the cake in half, so that it’s two layers. Carefully lift off the top layer and set it aside.
Place the bottom layer on a large plate or serving platter. Spread some buttercream on top of the cake, then spread some strawberry preserves on top of the buttercream.
Place the top layer of the cake on top of the icing/jam. Spread the remaining buttercream on the top and sides of the cake.
Press the sliced almonds on the sides of the cake and arrange the halved berries on top of the cake.
Place in the fridge for 20 minutes (this helps it firm up so you get nice clean slices) then slice and serve.

You can wrap any leftovers with plastic wrap and store them in the fridge for up to 3 days.