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