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Perfect Pound Cake with Balsamic Vinegar Macerated Strawberries

by Natures Garden | Other recipes by this author

Pound cake and strawberries complement each other on so many levels from taste to texture and aroma. While the most common procedure to macerate strawberries is to simply sprinkle them with a bit of sugar and set aside for 10 or 15 minutes, the simple balsamic vinegar solution is a scrumptious alternative that brings the natural strawberry tastes to the forefront. 


  • 2 ½ cups all-purpose bleached or unbleached flour
  • 2 tsp baking powder
  • ½ tsp table salt
  • 1 cup (2 sticks) Southern Swiss Dairy unsalted butter, slightly softened
  • 2 ½ cups sugar
  • 5 large JB Farms Free Range eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp almond extract
  • ½ tsp coconut extract
  • 1 cup sour cream


  • 4 pints (8 cups) fresh strawberries, sliced thick
  • 5 tbsp balsamic vinegar
  • 2 tbsp white granulated sugar
  • ¼ tsp freshly ground black pepper

Prep Time: 10min    Cook Time: 105min    Level: Easy


  • 3.00 cup Flour - Artisan All-Purpose
  • 2.00 tsp Baking Powder
  • 1.00 tsp Table Salt
  • 1.00 cup Butter - Unsalted
  • 3.00 cup sugar
  • 5.00 ea Eggs - Free Range
  • 1.00 tsp Vanilla Extract
  • 2.00 tsp Almond Extract
  • 1.00 tsp Coconut Extract
  • 1.00 cup Sour Cream - Crme Fraiche /
  • 8.00 cup Strawberries - Earliglow
  • 5.00 tbsp Vinegar - Crema Balsamica
  • 2.00 tbsp White Granulated Sug
  • 0.00 tsp Black Pepper - Ground


For Cake:

  1. Adjust oven rack to the center position. Preheat oven to 300F degrees. Spray a large 10 to 12-cup Bundt or tube pan with nonstick coating and dust with flour. Set aside.

  2. Whisk together the flour, baking powder, and salt until well combined and set aside.

  3. Using a stand or hand electric mixer, cream the butter until fluffy and pale. Add the sugar to the bowl and beat well until well mixed and fluffy. 

  4. Scrape down the sides of the bowl and scrape the bottom to make sure all ingredients are well incorporated when you beat in the eggs. Add the eggs one at a time, beating after each addition until the yolk disappears.

  5. Add the flavoring extracts and sour cream to the bowl and mix well. With the mixer speed on low, slowly add the flour and mix until it’s almost incorporated. Finish the mixing with a stiff rubber spatula, using a gentle folding motion. Do not overmix or you'll lose the lightness and fine texture of the cake. 

  6. Pour the batter into the prepared pan and evenly smooth the top with the spatula. Bake for 50 to 75 minutes, depending on the pan size and material, or until a toothpick inserted in the center of the cake comes out clean and free of raw batter. 

  7. Let the cake cool in the pan for about 15 minutes. Turn out onto a large plate or platter and slice onto a rack and finish cooling. Serve topped with macerated strawberries and garnish with whipped cream, if desired.

For Topping:

  1. Combine all ingredients in a medium, non-corrosive bowl and let macerate 30 to 60 minutes at room temperature.

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