Eva Bone's Sour-Cream Poundcake With Strawberries

Name: Eva Bone's Sour-Cream Poundcake With Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 3 cups sugar, plus more for sweetening the strawberries; 6 large eggs, separated; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup sour cream; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 quarts strawberries, hulled and thinly sliced; Sweetened whipped cream for serving

Servings: persons

1 cup unsalted butter
3 cups sugar, plus more for sweetening the strawberries
6 large eggs, separated
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 quarts strawberries, hulled and thinly sliced
Sweetened whipped cream for serving

1
Preheat the oven to 325 degrees.
2
In the bowl of an electric mixer, cream the butter and 2 cups of the sugar.
3
Add the egg yolks 1 at a time, beating well after each addition.
4
Sift together the flour, soda and salt.
5
Sift again.
6
Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream.
7
Stir in the vanilla and almond extracts.
8
In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks.
9
Gently fold the egg whites into the batter.
10
Grease and flour an angel-food cake pan and scrape the batter into it.
11
Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours.
12
Cool the cake in the pan for 10 minutes.
13
Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
14
Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour.
15
When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unsalted butter, 3 cups sugar, plus more for sweetening the strawberries, 6 large eggs, separated, 3 cups all-purpose flour, and more.

Yes, Eva Bone's Sour-Cream Poundcake With Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eva Bone's Sour-Cream Poundcake With Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions