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

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
2 loaves
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

330 calories; protein 3.7g 8% DV; carbohydrates 42.4g 14% DV; fat 16.7g 26% DV; cholesterol 72.2mg 24% DV; sodium 124.1mg 5% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2013
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! Read More
(24)

Most helpful critical review

Rating: 3 stars
12/25/2013
So my daughter and I made this cake. It was awesome except WAY too sweet. We doubled the amount of strawberries because we're rebels that way but next time we plan on cutting the sugar in half. Aside from the overpowering sweetness it was moist dense and oh so good. With a few adjustments it will definitely be a keeper. Read More
(4)
53 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
03/28/2013
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! Read More
(24)
Rating: 4 stars
08/16/2013
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. Read More
(18)
Rating: 4 stars
06/03/2015
Overall, a moist tasty pound cake that always gets positive comments when I make it for a birthday cake. The recipe calls for loaf pans, but I have never made it that way. I have used it twice now for a 4-tiered round cake (I use a pound cake when making a fondant-covered cake as a sturdier cake is required for stability). One batch makes 2 x 6” cakes; bake for 40 min. I haven’t tested it for other pan sizes. For high altitude and personal preference, I make the following adjustments to recipe: • Omit ground almonds • Add ½ tsp baking powder • Sub buttermilk for milk • Chop strawberries rather than quarter • Add 4 drops red food coloring Read More
(18)
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Rating: 5 stars
10/06/2016
My husband LOVED this!!! I used 2-1/2 C chopped strawberries 1 teaspoon each of vanilla almond and strawberry extracts and omitted the almonds and water (with all that fruit no more liquid was required). This is a delight! As a matter of fact I m making another batch using blueberries (I ll omit the strawberry extract this time) as soon as I finish this review. Thanks for a great recipe!. Read More
(12)
Rating: 5 stars
08/09/2015
This cake was easy to make and tasted so good. The only thing I didn't have in the recipe was the ground almonds. I made it in a budnt cake pan and baked it for the time recommended. Turned out great! Read More
(10)
Rating: 4 stars
07/29/2013
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! Read More
(10)
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Rating: 5 stars
04/20/2014
I used sliced almonds (about a handful) and nearly doubled the strawberries. I used all milk instead of part water. Delicious! Defiantly will be making again! Read More
(7)
Rating: 3 stars
12/25/2013
So my daughter and I made this cake. It was awesome except WAY too sweet. We doubled the amount of strawberries because we're rebels that way but next time we plan on cutting the sugar in half. Aside from the overpowering sweetness it was moist dense and oh so good. With a few adjustments it will definitely be a keeper. Read More
(4)
Rating: 4 stars
01/19/2016
I made this cake myself as some had mentioned it's on the sweet side so I erred on the side of caution and just did one cup of sugar instead with an extra half cup of strawberries still on the sugary side for me. If your berries are really ripe you may want to hold back on the sugar a little more. It's a simple recipe very easy to follow and it all fits into one pan. My loaf pan was occupied so I used a cake pan and it baked faster. Oh yes I also used unbleached flour. Read More
(4)
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