Vanilla Pound Cake with Strawberry Whipped Cream

Pound cake is the kind of treat that reminds us why the simplest recipes are often the ones we return to most. Built from only a handful of ingredients, this classic French pound cake relies on balance rather than technique or decoration.

Equal parts eggs, butter, sugar, and flour come together to create a sweet that’s rich, tender, and satisfying. It’s a cake just as suited to an afternoon coffee as it is to an elegant dessert table.

This vanilla pound cake is everything we love about simple baking: buttery, tender, and effortlessly elegant. Made with melted butter for ease and richness, the batter comes together quickly and bakes into a golden cake with a dense crumb and a lightly crisp exterior.

The method is straightforward. Egg yolks and sugar are whisked until pale, melted butter is stirred in while still warm, and flour folded gently into the batter before whipped egg whites lighten everything into something airy and smooth. It’s simple, unfussy baking at its best, and it’s reliable, adaptable, and lucious.

One of the reasons to love this cake so much is how versatile it is. The base welcomes all kinds of flavourings, from citrus zest and almond extract to warm spices or a splash of liqueur. Seasonal fruit works beautifully as well. Strawberries bring brightness and sweetness to the whipped cream here, but raspberries, blackberries, or even cherries would be equally at home.

Baked in a Bundt pan, the cake develops deep golden ridges and a delicate crust while staying soft and tender inside.

Paired with the strawberry whipped cream, it becomes something that feels both rustic and elegant. Fresh strawberries are reduced into a concentrated purée before being folded into whipped cream, creating a topping that’s light, fragrant, and full of summer flavour.

Served with fresh berries and generous spoonfuls of strawberry cream, this pound cake celebrates the beauty of simplicity, and is proof that a few good ingredients, treated well, can become something truly memorable.

Vanilla Pound Cake with Strawberry Whipped Cream

Prep: 20 minutes

Cook: 1 hour

Total time: 1 hour 20 minutes + Cooling Time

Yield: Serves 12

Ingredients:

Cake

• 6 large eggs (about 360g in shells)
• 360g granulated sugar
• 360g unsalted butter, melted and slightly cooled
• 360g all-purpose flour
• 1 tsp vanilla extract
• ½ tsp kosher salt

Stawberry Whipped Cream

• 2 cups fresh strawberries, hulled and chopped
• 2 cups heavy cream
• 1 cup icing sugar
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Heat the oven to 350°F. Butter a Bundt pan thoroughly and lightly dust with flour, tapping out any excess.
2. Weigh the eggs in their shells, then measure out equal weights of sugar, butter, and flour. Separate the eggs, placing the yolks in a large mixing bowl and the whites in the bowl of a stand mixer fitted with the whisk attachment.
3. Add the sugar to the egg yolks and whisk vigorously until pale and smooth. Whisk in the melted butter and vanilla until fully incorporated. Fold in the flour just until a thick batter forms.
4. Add the salt to the egg whites and whisk on high speed until stiff peaks form. Fold one-third of the whipped whites into the batter to loosen it, then gently fold in the remaining whites until no streaks remain and the batter is light and airy.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 45–55 minutes, until golden and a skewer inserted into the centre comes out clean.
6. Let the cake cool in the pan for 20 minutes, then invert onto a wire rack and cool completely.
7. Meanwhile, prepare the strawberry whipped cream. Purée the strawberries in a blender until smooth. Strain through a fine mesh sieve into a small saucepan, pressing firmly to extract as much liquid as possible.
8. Bring the strawberry purée to a gentle simmer over medium heat and cook for 15–20 minutes, stirring occasionally, until reduced to about ¼ cup. Transfer to a bowl and chill completely.
9. Once the reduction is cold, combine it with the cream, icing sugar, vanilla, and a pinch of salt in the bowl of a stand mixer. Whisk on high speed until soft-to-medium stiff peaks form.
10. Serve slices of cake with a generous spoonful of strawberry whipped cream and fresh strawberries, if desired.