A luscious and moist pound cake with a rich, creamy texture and the sweet, fresh flavor of strawberries – perfect for any occasion!

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup heavy cream

1/2 cup fresh strawberries, finely chopped

1/4 cup strawberry jam

1/4 cup powdered sugar (for dusting)

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Beat in the sour cream, eggs, vanilla extract, and almond extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Slowly incorporate the heavy cream into the batter, followed by the chopped strawberries and strawberry jam. Stir until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar and serve. Enjoy!

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

Try adding mixed berries like raspberries or blueberries for a berry-packed twist.

A simple glaze made of powdered sugar, vanilla, and a splash of milk can be used instead of powdered sugar for an indulgent finish.

Adding lemon or orange zest will give the cake a bright, refreshing flavor.

Store in an airtight container for up to 3 days or freeze slices for longer storage.