Strawberry Pound Cake

subheading: For the Pound Cake:

2 and ½ cups (330g) all-purpose flour *for best results, use a digital scale or lightly scoop your flour into the measuring cup

1 and ¼ teaspoons baking powder

¾ teaspoon salt

1 cup (227g) unsalted butter room temperature

1 cup (227g) full-fat cream cheese room temperature

2 cups (397g) granulated sugar

1 and ½ teaspoons almond extract optional, but recommended

1 teaspoon vanilla extract

5 large eggs room temperature

¼ cup (57ml) whole milk

¼ cup (57ml) neutral oil such as canola or vegetable oil

½ cup strawberry preserves

2 16 ounce containers (908g) fresh strawberries

2 cups sliced almonds

subheading: For the White Chocolate Buttercream:

1 and ½ cups (340g) unsalted butter room temperature

4 cups (456g) confectioners sugar sifted

½ teaspoon salt

⅓ cup (76ml) heavy cream

6 ounces (170g) quality white chocolate (not chocolate chips) chopped, melted, and cooled for 5 minutes

Directions at bakerbynature.com

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