This Classic Southern Pound Cake with Strawberries is a perfect dessert for any occasion! It’s moist, flavorful and just the right amount of sweet. The cake itself is made from scratch using only the finest ingredients available. Topped with strawberries and whipped cream, it’s a truly Southern treat.
This perfect pound cake recipe comes from Lucy Buffet, sister of Jimmy Buffet, and is made with simple ingredients. It is perfect for serving to company, taking to church potlucks, bringing to work, or just baking it because it’s so delicious.
Let’s see how to make this cake from scratch.
How To Make a Classic Southern Pound Cake with Strawberries
For this classic cake, you need the following ingredients:
- Unsalted butter
- Sll-purpose flour
- Granulated sugar
- Sliced fresh strawberries
- Baking powder
- Salt
- Large eggs
- Whole milk
- Vanilla extract (or use almond or any other flavored extract)
Fresh Whipped Cream
- Heavy cream
- Vanilla extract or flavored liqueur
- Sugar
To make the cake, start by preheating the oven to 325 degrees. Butter and flour a 10-inch tube pan (a tube pan is preferred, but if you use a Bundt pan instead, you’ll need to make sure to leave 1 inch of space at the top of the pan, so you may end up with a small amount of leftover batter). [I like to use Baker’s Joy for this step.]
Sprinkle 2 tablespoons of the sugar over the sliced strawberries. Cover and refrigerate until ready to serve the cake.
Whisk together the flour, baking powder, and salt and set aside.
In a large bowl, beat the butter on medium speed with an electric mixer until creamy. Add the remaining 3 cups sugar, ½ cup at a time, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and alternate adding the flour mixture and the milk, starting and finishing with the flour mixture. Add the vanilla and mix to incorporate.
Reduce the mixer speed to low and alternate adding the flour mixture and the milk, starting and finishing with the flour mixture. Add the vanilla and mix to incorporate.
Pour the cake batter into the prepared pan and bake 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then turn the cake out onto the rack to cool completely.
Serve each piece of pound cake with a spoonful of the chilled strawberries and a dollop of fresh whipped cream.
Tips:
- If the cake starts to brown and is still “jiggly” inside, cover the cake with aluminum foil and continue baking.
- Use room temperature butter and eggs for best results.
Why is it called a pound cake?
Pound cakes have been around for over 200 years. Earlier versions were made with a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs.
How do you store it?
Store cooled pound cake in an airtight container. For long-term storage, cut the cake into slices, wrap each slice in plastic wrap, and store it in a zip-top freezer bag.
Classic Southern Pound Cake with Strawberries
Equipment
- 10-inch tube pan or Bundt pan
Ingredients
- 2 Tablespoons sugar
- 3 cups sliced fresh strawberries
- 3 cups all-purpose flour plus more for the pan
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups Unsalted butter at room temperature, plus more for the pan
- 3 cups sugar
- 5 large eggs at room temperature
- 1 cup whole milk
- 2 ½ teaspoons vanilla extract or use almond or any other flavored extract
- Fresh whipped cream recipe follows, for garnish
Fresh Whipped Cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract or flavored liqueur
- 3 Tablespoons sugar
Instructions
- Preheat the oven to 325 degrees. Butter and flour a 10-inch tube pan (a tube pan is preferred, but if you use a Bundt pan instead, you’ll need to make sure to leave 1 inch of space at the top of the pan, so you may end up with a small amount of leftover batter).
- Sprinkle 2 tablespoons of the sugar over the sliced strawberries. Cover and refrigerate until ready to serve the cake.
- Whisk together the flour, baking powder, and salt and set aside.
- In a large bowl, beat the butter on medium speed with an electric mixer until creamy. Add the remaining 3 cups sugar, ½ cup at a time, and beat until fluffy. Add the eggs one at a time, beating well after each addition.
- Reduce the mixer speed to low and alternate adding the flour mixture and the milk, starting and finishing with the flour mixture. Add the vanilla and mix to incorporate.
- Pour the batter into the prepared pan. Bake 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minute, then turn the cake out onto the rack to cool completely. Serve each piece with a spoonful of the chilled strawberries and a dollop of fresh whipped cream.
Fresh Whipped Cream
- Place a medium metal bowl in the freezer to chill.
- When ready to prepare the whipped cream, place the cream and vanilla in the chilled bowl. With an electric mixer, whip the cream on medium speed, gradually adding the sugar. The cream will begin to thicken.
- Whip the cream until it begins to form stiff peaks. Be careful not to overwhip or the cream will separate.
Video
Notes
Nutrition
Gumbo Love by Lucy Buffett
Lucy Buffett has done it again – she has published another delicious cookbook that highlights the best of Gulf Coast cooking: Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life. You have to love a cookbook that starts the recipe section off right – with desserts. Among the recipes is Classic Southern Pound Cake with Strawberries, a recipe that has already won the hearts of my family.
Before I share with you Lulu’s recipe for Classic Southern Pound Cake with Strawberries, let me tell you a little bit about Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life.
Yes, it starts the recipe section with desserts, but there is so much more. After the forward at the beginning of the book is a letter from Lucy. In it, we learn how the book is a continuation of the conversation that she began in LuLu’s Kitchen. It’s an homage to her coastal Southern food culture. There are stories throughout the book as well as Lucy’s inspirational Ten Grateful Ingredients For a Bright Life And a Happy Kitchen. Gumbo Love would not be complete without Lucy’s notes on how to make gumbo, which is included in the book.
Getting into the meat of the book, the recipe chapters include:
- Life is Sweet: Eat Dessert First
- Starters and Snacks
- Gumbo Love and Other Heartwarming Soups
- Main Dishes
- Vegetables and Sides
- Deep-Fried Favorites: A Southern Must
- Salads
- Sandwiches
- Vacation Libations and Mocktails
- Sauces and Dressings
At the end of the book, there is a section Coasting the Gulf Party Menus which is inspiration for planning dinner parties.
Now on to more good stuff – Lucy’s recipe for Classic Southern Pound Cake with Strawberries.
Below is a video of Lucy that was recorded prior to the release of Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life.
Look for Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life at your local bookstore or get it online at Amazon.com. If you are lucky to find yourself at the Gulf, be sure to check out Lucy’s restaurant, LuLu’s. (Click here to read my post about LuLu’s in Gulf Shores.)
Jodi says
Will it still work if I substitute the whole Mille for 2% or oat milk?
Lynda says
I do not know about the oat milk, but I suspect that it probably would with 2%.
Calypso in the Country says
I recently tried this recipe as well – and it’s delicious!
Shelley
Lynda says
It really is quite amazing.
patti says
YUM!!!!