A loaf pound cake made with fresh strawberries, white chocolate chips and sliced almonds.
Last week, I went strawberry picking for the first time. Now why it took me so long to do this, I don’t know. Maybe it’s because I thought I had to drive quite a distance to do this and would buy them at the grocery store or farmers’ market instead.
We’re smack in the middle of strawberry season around here and I had an inkling to go somewhere to pick my own. I searched online for u-pick farms and was happy to find one about 30 minutes away. Off I went on my little adventure. The lady at the farm gave me a box and I went up and down the rows collecting my strawberries. They smelled sooo good y’all. I couldn’t wait to get home and pop a few in my mouth. There’s nothing like fresh-picked strawberries! You can bet I’ll be going back before the season is over for more.
With fresh strawberries in the house, I had a craving for pound cake…with strawberries inside, not on top. I found a few recipes on Pinterest, but none were quite like I wanted; so I decided to tweak one to my liking. That’s me alright…always tweaking recipes. Can I tell you how good this was? I was slicing into this cake before it cooled off! Go ahead and give it a whirl when you have some fresh strawberries on hand. You’ll be glad you did.
This cake is very moist. Make sure to store leftovers in the refrigerator.
Yield: 8 to 10 servings Ingredients Directions Notes I used miniature white chocolate chips from Whole Foods in this recipe.
Yield: 8 to 10 servings
I used miniature white chocolate chips from Whole Foods in this recipe.
Recipe adapted from Flavor Mosaic’s Lemon Strawberry Pound Cake
This post is linked to Meal Plan Monday
I’m Robin, the southern girl behind this site who wishes there were more hours in the day!
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