Strawberry Swirl Pound Cake (Printer-Friendly)

A moist, buttery pound cake with strawberry swirls and a smooth vanilla glaze, ideal for teatime or gatherings.

# What You'll Need:

→ Strawberry Swirl

01 - 1 cup fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon cornstarch

→ Pound Cake

05 - 1.5 cups all-purpose flour
06 - 0.5 teaspoon baking powder
07 - 0.25 teaspoon salt
08 - 0.5 cup unsalted butter, room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs, room temperature
11 - 0.33 cup sour cream, room temperature
12 - 0.25 cup whole milk, room temperature
13 - 1.5 teaspoons vanilla extract

→ Vanilla Glaze

14 - 0.75 cup powdered sugar, sifted
15 - 1.5 to 2 tablespoons milk
16 - 0.5 teaspoon vanilla extract

# Method:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring frequently, until strawberries soften and mixture thickens slightly. Dissolve cornstarch in 1 teaspoon water and stir into strawberry mixture. Cook for 1 minute until thickened. Remove from heat and cool completely.
03 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
04 - In a separate bowl, beat softened butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in sour cream and vanilla extract until combined.
06 - On low speed, alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour. Avoid overmixing.
07 - Pour half the batter into the prepared loaf pan. Spoon half the cooled strawberry mixture over batter and gently swirl with a knife. Repeat with remaining batter and strawberry mixture, swirling the top layer.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the cooled loaf. Allow glaze to set before slicing.

# Expert Suggestions:

01 -
  • The strawberry swirl stays vibrant and jammy without overpowering the tender, moist cake.
  • It's showy enough for guests but honest enough for a quiet Tuesday afternoon with tea.
  • One loaf feeds a small crowd, and it keeps beautifully for a couple of days.
02 -
  • The cooled strawberry swirl is non-negotiable; warm swirl melts into the raw batter and spreads instead of marbling beautifully.
  • Room temperature ingredients matter hugely; they mix smoothly and create a tender, even crumb that dense, cold-ingredient cakes can never achieve.
  • Don't skip sifting the powdered sugar for the glaze; lumps refuse to dissolve and you'll end up with a grainy coating.
03 -
  • If fresh strawberries aren't at their peak, swap 1/2 teaspoon of freeze-dried strawberry powder into the swirl for a more concentrated, jammy flavor that makes up for any sweetness lost to less-ripe berries.
  • Frozen strawberries work fine if you thaw them completely and drain away any excess liquid; wet berries will water down your swirl and make the cake soggy.
  • For extra insurance against a dry crumb, brush the warm cake with a tablespoon of strawberry juice before it cools; it adds moisture and deepens the strawberry theme.
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