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Strawberry Jam and Whipped Cream Pound Cake

A delightful dessert that combines buttery pound cake with sweet strawberry jam and fluffy whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened (226 g)
  • 2 cups granulated sugar (400 g)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (360 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (240 ml)
  • 1 cup homemade strawberry jam (about 300 g)
For serving
  • 1 cup whipped cream (240 ml)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
  4. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the butter and sugar mixture, alternating with the milk, until just combined.
  5. Pour half of the batter into the prepared bundt pan. Spread the strawberry jam evenly over this layer. Top with the remaining cake batter.
Baking
  1. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Slice the cake and serve each piece topped with a generous dollop of whipped cream.

Notes

For a richer flavor, replace some of the milk with sour cream or buttermilk. You can swap strawberry jam for other fruit jams if desired. Adding lemon zest will give the cake a bright citrus flavor.