Back in the 1960s growing up in Central N.Y., Grandma made this cake different every time she served it but most of the time it was with whipped cream and freshly picked berries from my Dad's garden.
We always looked forward to this fruit and cream cake and through the years we still make it in her memory.
If you're a poundcake lover, this is the best recipe ever for it, just scroll down at the bottom of this page to print off the recipe.
Best Fresh Fruit Suggestions for Pound Cake
- sliced apples (mixed with lemon juice to prevent browning then drained)
- bananas sliced (to prevent browning soak in lemon juice then drain)
- red raspberries, boysenberries, or blackberries
- sliced pears
- sliced peaches fresh or canned
- crushed or chunk pineapple fresh or canned
- pitted bing cherries
Alternative Pound Cake Mix-ins:
- toasted almonds
- chopped and blotted dry maraschino cherries
- shredded coconut
- mini chocolate chips
- cinnamon, and sugar on top before baking
- orange zest, orange extract, and cranberries dried
- white chocolate chips chopped pistachios, and use almond extract
- vanilla, lemon, coconut anise, almond, orange, maple, all great flavored extract substitutes
Tips for Poundcake Serving Suggestions
- change the extracts for a new flavored poundcake every time you bake
- add a different baking chip
- Cake freezes well for up to 6 months.
- glaze with chocolate ganache or white chocolate ganache, dust, or just dust powdered sugar with a dash of mixed cinnamon in the sugar, or serve with whipped cream and fruits of your choice.
- the cake will last up to a week in the refrigerator wrapped tightly
- bake in mini loaf pans, muffin tins, or heart-shaped pans for gift-giving include the recipe
- use any shaped pan for baking instead of a loaf pan
- the cake is delicious plain with tea, a cold glass of milk, or coffee
- This cake can be served with a dusting of powdered sugar, topped with sweetened whipped cream and fruit like sliced strawberries, peaches, red raspberries, or filled with a lemon curd or pudding you prefer
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More Recipes We Love Using Apples
Apple Streusel Cake
Apple Pie Cinnamon Topped Muffins
Country Style Apples
Apple Fried Donut Holes
Yield: 14
Strawberries and Cream Pound Cake
This is an all-made-from-scratch old-fashioned pound cake served with fresh strawberries and whipped cream
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 2 sticks of butter (1 cup) softened at room temperature (not melted but very soft)
- 1 cup sugar
- 2 teaspoon pure vanilla extract (Grandma also used lemon, anise, or almond for a different flavored cake)
- 3 large eggs at room temperature
- 2 cups of sifted and leveled all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk or half and half
- pinch of salt
Instructions
- Preheat the oven to 350 degrees and grease a loaf pan 9 x 5 inches.
- Mix the butter, flavoring you're using, and sugar with an electric mixer for 2 minutes or until light and fluffy.
- Add the eggs and beat until creamy looking.
- Stir in the sifted flour with the milk just until blended around 1 minute of stirring, do not overbeat or mix.
- Using a spatula add to the prepared pan.
- Bake for around 1 hour and test the center so that the toothpick comes out clean.
- Cool for 5 minutes before inverting onto a wax paper-lined plate.
- This cake can be assembled using any fruit.
- We split our cake lengthwise then add strawberries and whipped cream on one layer and top.
Notes
Best Fresh Fruit Suggestions for Pound Cake
- sliced apples (mixed with lemon juice to prevent browning then drained)
- bananas sliced (to prevent browning soak in lemon juice then drain)
- red raspberries, boysenberries, or blackberries
- sliced pears
- sliced peaches fresh or canned
- crushed or chunk pineapple fresh or canned
- pitted bing cherries
Alternative Pound Cake Mix-ins:
- toasted almonds
- chopped and blotted dry maraschino cherries
- shredded coconut
- mini chocolate chips
- cinnamon, and sugar on top before baking
- orange zest, orange extract, and cranberries dried
- white chocolate chips chopped pistachios, and use almond extract
- vanilla, lemon, coconut anise, almond, orange, maple, all great flavored extract substitutes
Tips for Poundcake Serving Suggestions
- change the extracts for a new flavored poundcake every time you bake
- add a different baking chip
- Cake freezes well for up to 6 months.
- glaze with chocolate ganache or white chocolate ganache, dust, or just dust powdered sugar with a dash of mixed cinnamon in the sugar, or serve with whipped cream and fruits of your choice.
- the cake will last up to a week in the refrigerator wrapped tightly
- bake in mini loaf pans, muffin tins, or heart-shaped pans for gift-giving include the recipe
- use any shaped pan for baking instead of a loaf pan
- the cake is delicious plain with tea, a cold glass of milk, or coffee
- This cake can be served with a dusting of powdered sugar, topped with sweetened whipped cream and fruit like sliced strawberries, peaches, red raspberries, or filled with a lemon curd or pudding you prefer
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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