Presenting a new way to amp up your traditional buttery pound cakes with this new rendition: the Strawberry and Cream Pound Cake! Apart from the dollop of cream at the top, cream was added into the cake batter for a luxurious finish.

I am not always the biggest fan of fruit-based cakes as fruit components can be so unpredictable. For instance, not all strawberries are sweet and you might regret purchasing it. However, I decided to take a leap of faith with my favourite flavour to create these Strawberry and Cream Pound Cakes.

Naturally, you can feel free to customise the topping accordingly. Experiment with for example, chocolate ganache or even caramel to add your own spin to these fluffy and soft pound cakes!

Now onto the technicalities behind this recipe. Addressing the first would be, why even use cream in the batter of these pound cakes? In this recipe, I am using Bulla Thickened Cream which provides a rich touch to these pound cakes. Thanks to a couple of tablespoons of the cream, these pound cakes have a slight scone-like flavour profile to them! Alternatively, you could also use ready made cream such as Bulla Double Cream top off your bakes without any whipping at all!

For whipping cream. I will always recommend to keep a lookout for cream with at least 35% fat content. However, as with all whipped cream, do not expose your finished bakes under the sun or it would melt! Nonetheless, the cream held pretty well for at least two days in the fridge (the cake was finished by then)!

Strawberry and Cream Pound Cakes Recipe
by Javier Tan April-14-2022

Inspired by the flavours of summer, these Strawberry and Cream Pound Cakes boasts fruity flavours to go with luscious whipped cream!

Ingredients, Cake (For original sized loaf, you can click here for the recipe)

  • 1 and 1/3 Cups + 1 Tablespoon or 170g All Purpose Flour, Sifted unless using a mixer.
  • 3/4 Cup or 150g White Sugar (Can be reduced by 30g, to 120g)
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature + Extra to coat
  • 2 Large Eggs, each weiging 55 to 60g, at room temperature
  • 1/3 Cup  or 80ml Milk, at room temperature
  • 2 Tbspns or 30ml of Heavy Whipping Cream, at room temperature
  • 5ml or 1 Teaspoon Vanilla Extract
  • 1 to 2 Tsps of Orange / Lemon Zest (Optional, but works magic!)

Ingredients, Topping

  • 1 Cup or 240ml Heavy Whipping Cream (for topping)
  • Strawberries / Fruits (for topping)


  1. Preheat your oven to 160 degrees C. For the cake pan, I am using a 8cm x 5 cm of 6 mini loaf pan (3.5 inch x 2 inch).
  2. Firstly, cream together the butter and sugar until lightened and fluffy (2 mins).
  3. Then, set whisk in the eggs, salt and lemon zest.
  4. Next, whisk in the vanilla, milk and heavy cream until well incorporated. The batter will be slightly watery at this stage.
  5. In a separate bowl, combine the baking powder and flour.
  6. Sift the dry baking powder and flour mixture into the wet batter. Fold to incorporate. Alternatively, you can whisk or mix at low speed but stop mixing once incorporated to prevent overmixing (and a dense finish).
  7. Finally, transfer the batter into the cake mould and fill to at most 2/3 full. Butter the sides for easier removal.
  8. Bake for about 16 – 20 minutes or until the cakes pull away from the sides.
  9. Leave to cool for a 30 minutes before cutting into it or frosting.
  10. In the meanwhile, you can whip up the heavy whipping cream. I placed mine in a piping bag to decorate!
  11. Finally, serve and enjoy.
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8 Mini Loaves


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Do experiment the baking time if your mini loaves are bigger / smaller. It’s better to underbake these so that they’re fudgier, rather than dry!
  3. The mini loaf cakes store well alone for up to 1 week at room temperature; however, if frosted, it needs to be refrigerated.
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan