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It is strawberry season and I got out in the fields and did some picking with the kiddos last week.  It POURED down rain for the entire hour we were there!  I normally associate strawberry picking with the arrival of summer, dusty feet, and sweaty brows, but not this year.  Oh well, I still managed to get home with a lot of berries.  Four bags of frozen berries and 3 batches of strawberry jam later, I decided we needed to head in the direction of strawberry shortcake!  I didn’t want traditional shortcakes though, I wanted to add a twist so I made a chocolate pound cake to pile my berries on, it was delicious!

I must say, the cake needs no strawberries, but they don’t hurt a thing.  This pound cake is rich, moist, and delicious.  It is great just by itself, but pairs nicely with vanilla ice cream too!  Pound cake also freezes wonderfully, so make some for now and save the rest for later!

Chocolate Pound Cake with Strawberry Sauce

Adapted from Home By Design

  • 3 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup dutch cocoa powder
  • 1 cup butter, softened
  • 1/2 cup coconut oil
  • 2 cups white sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 cup buttermilk*
  • 1 Tbs. vanilla
  • 2 cups chocolate chips
  • 1 Tbs. flour
  • *This can be substituted with 1 cup of milk and 1 tablespoon of lemon juice combined and left alone for 5 minutes before using.

  • Strawberry Sauce

  • 4-5 cups strawberries, stemmed
  • 2-3 Tbs. sugar

Preheat the oven to 325 degrees. Using butter or coconut oil grease and flour a 10 inch bundt pan or 2, 9 inch loaf pans.

In a medium bowl whisk together the flour, baking soda, baking powder, and cocoa powder.  Set flour mixture aside.

In the bowl of a stand mixer cream together the butter, coconut oil, and sugars until light and fluffy.  Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add a third of the flour mixture to the batter and combine.  Then add half the buttermilk and combine, followed by the second third of the flour, the rest of the buttermilk, and finally the rest of the flour.  Add vanilla and mix well to combine.

In a small bowl mix together the chocolate chips and 1 tablespoon of flour.  Once the chips are coated in flour fold them into the cake.  The flour on the chips helps keep them from sinking to the bottom of the cake.

Pour the batter into the bundt pan or add it equally to each loaf pan.  Bake for about 1 hour and 15 minutes, or unit a toothpick inserted comes out clean.  Let the cake cool on the counter 10-20 minutes before removing it from the pan.

For the Strawberry Sauce:  Crush the stemmed strawberries using a potato masher until the berries are broken down, but still chunky.  Stir in the sugar until combined.  Adjust sugar as necessary, depending on the sweetness of the berries.  Cover and refrigerate until ready to use.  The sauce should be made at least 30 minutes before serving, but can be made several hours in advance, as long has it is kept refrigerated.