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We love incorporating a hint of lavender into desserts and these lavender marinated strawberries are the perfect topping to a freshly baked loaf of vanilla pound cake featuring greenhouse strawberries, everything can be prepared in advance & assembled just before serving!

Vanilla Pound Cake with Lavender Marinated Strawberries

15 minPrep Time

60 minCook Time

1 hr, 15 Total Time

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  • 1 1/2 cups all purpose flour
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup + 2 tablespoons granulated sugar, divided
  • 3 large eggs, room temperature
  • 2 teaspoons + 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat plain or vanilla yogurt
  • 2 cups Ontario strawberries, hulled & quartered
  • 1/2 teaspoon culinary lavender buds
  • Sweetened whipped cream, for serving


  1. Preheat the oven to 325(f) degrees. Grease & line a 9-inch loaf pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream the butter & 1 cup sugar until fluffy, about 5 minutes.
  3. Add the eggs one at a time followed by the vanilla extract & yogurt. Beat until combined.
  4. Sift in the flours, baking powder & salt. Beat until the batter just comes together.
  5. Transfer batter to prepared pan & bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Let cool completely before removing from pan & slicing.
  6. As the cake cools, prepare the strawberries. Add strawberries to a small mixing bowl. Using a mortar & pestle, grind together the remaining sugar & lavender until the lavender is finely ground.
  7. Toss the sugar with the strawberries & let marinate for a minimum of 30 minutes.
  8. When ready to serve, slice the pound cake into ½-inch thick slices. Top with strawberries & a dollop of whipped cream.

Recipe by Marcella of Modest Marce

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