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Home » Type » Desserts » Cakes and Cupcakes » Vanilla Pound Cake Recipe with Easy Strawberry Sauce

Vanilla Pound Cake Recipe with Easy Strawberry Sauce

May 18, 2020 by Faith 13 Comments

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This Vanilla Pound Cake Recipe features a gorgeous golden buttery pound cake that’s faintly flavored with vanilla and almond. It’s easy to whip up strawberry sauce from scratch, or use any fruit that’s in season!

Front View of a Slice of Vanilla Pound Cake with Easy Strawberry Sauce

This is the perfect summer dessert.

It’s simple and pretty, not to mention it’s a fantastic vessel for topping with some of summer’s beautiful bounty: fresh strawberries, blueberries, peaches, apricots, or cherries!

In This Article

  • Traditional Pound Cake Recipe
  • Vanilla Pound Cake Recipe
  • Tips for Making the Best Pound Cake
  • What to Serve with Pound Cake
  • More Pound Cake Recipes to Try:
  • Vanilla Pound Cake Recipe with Easy Strawberry Sauce

Traditional Pound Cake Recipe

The traditional pound cake recipe is 1 pound by weight of flour, butter, eggs, and sugar. That’s it!

Vanilla Pound Cake Recipe with Description

Vanilla Pound Cake Recipe

This Vanilla Pound Cake Recipe is based the traditional pound cake recipe, but with just a couple modifications.

I cut the amounts in half, so instead of being 1 pound each of flour, butter, eggs, and sugar, it’s half a pound of each. Mostly because I only wanted to make one loaf!

Also, I added a touch of vanilla extract, almond extract, and salt to give the cake more flavor. Don’t be tempted to add a leavening agent – this cake does not need it! (The cake will rise and split on the top without any leavener.)

Tips for Making the Best Pound Cake

  1. Because it’s flavor will be pronounced, use the best quality butter you can find (I like Kerrygold unsalted).
  2. Don’t over-mix the batter.
  3. Don’t over-bake the cake.

Just be mindful of these things and this cake is virtually impossible to mess up!

Vanilla Pound Cake Sliced on Two Flowered Plates

What to Serve with Pound Cake

Pound cake is wonderfully delicious – rich and buttery – on its own! However, to make it even more special, here are a few ideas on how to serve it:

  • A dollop of Greek yogurt and a drizzle of honey
  • Sliced bananas and a little melted peanut butter
  • Fresh raspberries and shaved dark chocolate
  • Grilled peaches and pecans
  • Whipped cream
  • Make this easy strawberry sauce!

Easy Strawberry Sauce

Even if you don’t make this strawberry sauce to top pound cake, you can make the strawberry sauce for something else! It’s great for topping oatmeal, pancakes, or yogurt. Make it into strawberry shortcake. Or just top it with a dollop of fresh whipped cream and eat it with a spoon!

How to Make Strawberry Sauce

  1. Combine sliced berries with sugar.
  2. Pop it in the fridge and leave it alone.
  3. After an hour in the fridge, the sugar will be dissolved and the berries will be coated in a sticky-sweet syrup that is absolutely perfect for topping pound cake.

You can add any flavorings you want, such as vanilla or rosewater.

More Pound Cake Recipes to Try:

  • Earl Grey Tea and Honey Pound Cake with Walnuts
  • Chocolate Pound Cake
  • Chocolate Chip-Peanut Butter Pound Cake with Peanut Butter Glaze
  • Passion Fruit Poppy Seed Pound Cake
  • Strawberry Swirl Cream Cheese Pound Cake
  • Very Berry Pound Cake
  • Avocado Almond Pound Cake

Overhead View of a Piece of Vanilla Pound Cake Topped with Strawberry Sauce

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Vanilla Pound Cake Sliced on Two Flowered Plates

Vanilla Pound Cake Recipe with Easy Strawberry Sauce

By: Faith Gorsky
This Vanilla Pound Cake Recipe features a gorgeous golden buttery pound cake that's faintly flavored with vanilla and almond. It's easy to whip up strawberry sauce from scratch, or use any fruit that's in season!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 15 mins
Time for the Strawberry Sauce to Chill 1 hr
Course Dessert
Cuisine American
Servings 12 servings
Calories 331 kcal

Ingredients
 
 

Vanilla Pound Cake:

  • Butter to grease the pan
  • 1/2 pound unsalted butter at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract or use an additional 1 teaspoon pure vanilla extract
  • 1/2 pound sugar about 1 cup + 2 tablespoons
  • 1/2 pound eggs 4 large eggs + 1 large egg yolk
  • 1/2 pound all-purpose flour about 1 3/4 cups
  • 1/2 teaspoon salt

Easy Strawberry Sauce:

  • 3 cups sliced strawberries
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract or rosewater

Instructions
 

For the Vanilla Pound Cake:

  • Preheat the oven to 325F; grease a 9 by 5-inch loaf pan (preferably a glass pan) with butter and line the bottom of the pan with parchment paper.
  • Use a handheld electric mixer to beat the butter and extracts together in a large bowl. Cream in the sugar. Add the eggs 1 at a time, beating until fully incorporated and fluffy before adding another. Once the eggs are added, beat until the mixture is light and fluffy. Add the flour and salt and use a wooden spoon to stir just until combined, being careful not to over-mix.
  • Pour the batter into the prepared pan and bake until the loaf is golden on all sides, split on top, and a toothpick inserted inside comes out with just a couple crumbs (not completely dry), about 1 hour 15 minutes.
  • Cool for 20 minutes in the pan, and then run a knife along the perimeter and slide the loaf out. Transfer it to a wire rack to cool completely before slicing.

For the Easy Strawberry Sauce:

  • Combine all ingredients and let them sit for an hour in the fridge.

To Serve:

  • Serve each slice of pound cake topped with strawberry sauce, and of course you can also add a dollop of whipped cream if you like.

Faith's Tips

  • This recipe makes 1 (9 by 5-inch) loaf and about 2 cups of strawberry sauce. Cut the loaf into 12 slices. Each serving is 1 slice of cake with about 2 1/2 tablespoons of strawberry sauce.

Nutrition

Nutrition Facts
Vanilla Pound Cake Recipe with Easy Strawberry Sauce
Amount Per Serving
Calories 331 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 111mg37%
Sodium 127mg6%
Potassium 106mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 579IU12%
Vitamin C 21mg25%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Vanilla Pound Cake, Vanilla Pound Cake Recipe
Tried this recipe?Let me know how it was!

Vanilla Pound Cake Recipe Pin

This post was first published on An Edible Mosaic on July 18, 2013. I updated it with more information on May 18, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cakes and Cupcakes Tagged: Cakes, Classic Desserts, Pound Cake, Recipes, Strawberries, Strawberry Sauce, Summer Desserts, Vanilla, Vanilla Pound Cake, Vanilla Pound Cake Recipe

Comments

  1. Nessa says

    July 22, 2013 at 6:36 pm

    What a beautiful cake!

    Reply
  2. grace says

    July 22, 2013 at 7:52 am

    pound cake is pretty fool-proof, and i love all the ways you can sauce it and make it unique. this is lovely!

    Reply
  3. Lori Lynn says

    July 21, 2013 at 11:40 am

    Hi Faith – beautiful shots. Love that strawberry rose sauce. Will definitely try that, maybe garnish with some roses from my garden too. Thanks for the inspiration…
    LL

    Reply
  4. zerrin says

    July 20, 2013 at 3:37 pm

    Never used rosewater this way! We generally use it in puddings. Combining it with berries for a pound cake sauce sounds intriguing! Thanks for the idea!

    Reply
  5. Riricuisine says

    July 19, 2013 at 2:39 pm

    I just discovered your blog and it’s amazing, so elegant and cute! I love your pictures, I will add it to my favourite :)

    Reply
  6. Ash- foodfashionparty says

    July 19, 2013 at 12:07 pm

    The pound cake looks so perfect. I especially like the rosewater addition.

    Reply
  7. Laura (Tutti Dolci) says

    July 18, 2013 at 10:12 pm

    Such a pretty pound cake, Faith! I love your strawberry sauce!

    Reply
  8. Nancy [email protected] says

    July 18, 2013 at 1:33 pm

    Rose water seems like it would be an interesting ingredient to try using! I need to look around for it.

    Reply
  9. Shellina says

    July 18, 2013 at 10:13 am

    Love the spin you put on the pound cake- and even the strawberries! Love.

    Reply
  10. dixya| food, pleasure, and health says

    July 18, 2013 at 9:12 am

    this looks heavenly. I have a weakness for pound cakes.

    Reply
  11. Erica says

    July 18, 2013 at 7:45 am

    SO yum! My Mom used to have pound cake around a lot when we were kiddos. I remember sneaking into the kitchen to steal little pieces of the cake….I think I need to make this so I can repeat this action as an adult hehe

    Reply
  12. Julia {The Roasted Root} says

    July 18, 2013 at 7:31 am

    I have been looking for a vessel for my summer fruit! Your pound cake looks absolutely perfect and I love the vanilla-almond addition plus the strawberries and rosewater. Completely unique and tasty! Awesome berry round-up you folks put on!

    Reply
  13. Rosa says

    July 18, 2013 at 5:32 am

    A beautiful cake. Wonderful when served with fruits and whipped cream.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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