Strawberry Bliss Pound Cake

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture alternately with buttermilk, starting and ending with the flour mixture. Stir in vanilla and almond extracts.
Gently fold in the chopped strawberries.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 70-80 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 420 kcal per serving | Servings: 12 servings