Almond Pound Cake with Fresh Strawberries & Whipped Cream

For the cake:


2 sticks (1/2 pound) unsalted butter, at room temperature, plus more for pan and parchment
7 ounces almond paste, at room temperature
1 cup granulated sugar
4 large eggs, lightly beaten, at room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon table salt


Preheat oven to 350°. Butter a 9-inch cake pan; line with parchment paper. Butter the paper, and set aside.

In the bowl of an electric mixer with paddle attachment (or using a handheld mixer), beat 2 sticks butter and almond paste on medium speed until light and fluffy, about 4 minutes. Add granulated sugar, and beat to combine. Add eggs and vanilla, and beat to combine, about 2 minutes.

In a separate small bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low, and add dry ingredients to almond mixture until just combined. Pour batter into the prepared pan and spread with a rubber spatula until even. Tap the pan firmly on the counter to prevent bubbles. Transfer to the oven and bake until golden brown and fragrant, 30 to 35 minutes. Transfer to a wire rack to cool for 20 minutes. Remove the cake from the pan, remove parchment, and return the cake to the rack to cool, top side up.

For the strawberries:

For the whipped cream:


1 9-inch cake (6 servings)

Preparation Time

45 Minutes

Total Time

80 Minutes

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