Sweet Cream Pound Cake with Strawberry Sauce
A silky heavy-cream pound cake with a delicate crumb, sliced thick and served under a warm, chunky homemade strawberry sauce.
Made with heavy cream instead of milk or buttermilk, this pound cake has an almost custardy richness that needs very little dressing up. A simple stovetop strawberry sauce spooned over warm slices turns it into the kind of dessert that feels fancy without any real fuss.
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream, room temperature
- 1 1/2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
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1
Prep pan and ovenPreheat the oven to 325°F and grease and flour a 10-inch tube pan.
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2
Cream butter and sugarBeat the butter and 3 cups sugar together on medium speed for 5 minutes until pale and fluffy.
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3
Add eggs and dry ingredientsBeat in the eggs one at a time, then whisk the flour, baking powder, and salt together separately and add alternately with the heavy cream in three additions, beginning and ending with flour.
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4
Flavor and bakeStir in the almond and vanilla extracts, pour the batter into the prepared pan, and bake for 65-75 minutes, until a skewer comes out clean.
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5
Cool the cakeCool the cake in the pan for 20 minutes, then turn out onto a wire rack to cool completely, or serve slightly warm.
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6
Make the strawberry sauceWhile the cake bakes or cools, combine the strawberries, 1/3 cup sugar, and lemon juice in a saucepan and simmer over medium heat for 10-12 minutes, mashing some berries as they soften, until slightly thickened.
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7
Serve togetherSlice the pound cake and spoon the warm strawberry sauce generously over each piece just before serving.
Let the heavy cream and eggs sit out until fully room temperature, since cold dairy can cause this rich batter to curdle when combined with the creamed butter and sugar.
Store the cake covered at room temperature up to 4 days; keep the strawberry sauce refrigerated separately for up to 5 days and rewarm gently before serving.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
