Strawberry Swirl Pound Cake

strawberry swirl pound cake

Have you guys heard that new(ish) Mariah Carey song, Beautiful? Decently catchy, kinda; however, WHAT THE HELL IS SHE THINKING!? The first time I heard her say “I love [it] when you run red lights” I thought, “She couldn’t have really said that, right? That’d be crazy.” No, she says that. Girl: did your mama never teach you about SAFETY? Running red lights (especially whilst on the back of a motorcycle) just doesn’t sound safe, nor smart, nor even FUN to me. Yikes.

strawberry swirl pound cake

Am I crazy? I’ll take my law-abiding safety-conscious self over a flattened pavement decoration any day. It’s seriously distracting to listen to the song, because I just can’t help but lecture her in my head!

strawberry swirl pound cake

Onto other smart choices: strawberry swirl pound cake! OH YES. This stuff is pretty darn addicting, especially with the strawberry glaze — the flavor is pretty intense strawberry.

strawberry swirl pound cake

The recipe makes two large loaves — I should admit that these pictures are of only 1/3 of the batter, so your loaves will be taller than this one. I’m a big fan of sour cream pound cakes, so that’s what I did for this one! It is SO moist!

strawberry swirl pound cake

Strawberry Swirl Pound Cake
 
Prep time
Cook time
Total time
 
Recipe:
Recipe type: adapted from The Kitchn
Ingredients
  • 3¼ cups sifted cake flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup butter, room temperature
  • 2½ cups sugar
  • 6 large eggs
  • 2 tsp of vanilla extract
  • 1 cup sour cream
  • 2 cups strawberries
  • 1 Tbsp brown sugar
  • 1-2 cups powdered sugar, sifted
Instructions
  1. Preheat the oven to 325 F and prepare two loaf pans with butter and flour.
  2. Combine the cake flour, baking soda, and salt. Set aside.
  3. In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, scraping down the sides of the bowl as needed.
  5. Add the vanilla and sour cream. Mix until smooth.
  6. In two batches, add the flour to the wet mixture, mixing until just incorporated.
  7. With a hand blender, puree the strawberries until smooth. Add the brown sugar. Set ¼ cup of the pureed strawberries aside for later.
  8. Fill each loaf pan halfway up with cake batter, then pour about ⅓ cup of strawberry puree on top. Pour the rest of the batter on top of the strawberries, and use a butter knife to swirl everything together.
  9. Bake for 60 minutes, or until a cake tester comes out clean. Let cool before mixing the remaining strawberry puree with the powdered sugar and pouring over the loaves.

 

Comments

  1. Eva says

    I have just subscribed to your blog!!!
    Amazing work!!!!
    Today I am baking the strawberry swirl pound cake but I have a serious question to ask.
    Can I freeze one of them because I didn’t know that “twins” were coming out, so please a little help.
    I am at the baking phase rigth now so still cant have an opinion about the taste. But from the pictures you have posted it looks DELICIOUS. I cant wait for my afternoon coffee!!!!
    Thank you very much in advance, for your lovely recipes.

    Eva Karabasi
    Lesvos, Greece

  2. christine says

    So I just made this and it was delish! I only used 3 eggs and 2 cups of flour (made a smaller portion) but kept pretty much everything else the same. The only thing is it’s a bit dry, but next time I’ll add some mayo which apparently makes cakes more moist. Great recipe nonetheless!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>