Strawberry Swirl Pound Cake

Strawberry Swirl Pound Cake | thekitchenpaper.com

Throwback Thursday! This is perfect timing: BERRY SEASON IS FAST APPROACHING! I’ve been stocking up on all sorts of sale items this week at the grocery: cheap strawberries and cheap avocados! My guacamole consumption at the moment is obscene. In a wonderful way. AS IS MY STRAWBERRY SWIRL POUNDCAKE INTAKE! Oh man. I actually need help — anyone in PDX want some pound cake? I have most of this one in the freezer now, to prevent me from eating all of it in one sitting! Oof.

This is a post from way-back-when, so the rest of the post is from the original! Enjoy! xo

Strawberry Swirl Pound Cake | thekitchenpaper.com

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 | thekitchenpaper.com

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 | thekitchenpaper.com

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 | thekitchenpaper.com

The recipe makes two large loaves — I should admit that these pictures are of only 1/2 recipe. 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
 
Prep time
Cook time
Total time
 
Recipe:
Recipe type: adapted from The Kitchn
Serves: 2 loaves
Ingredients
  • 3¼ cups sifted AP or 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 8" loaf pans with butter and flour.
  2. Combine the 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 (half of remaining for each pan) 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 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. 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!

  3. May Stouffer says

    I didn’t know the measurement for the strawberries in the recipe was for whole until I read the comments. I am ,,making them now , I hope they turn out alright.

  4. Belle says

    Hi! First time reader here! This recipe looks so delicious, but I’m nervous because the last time I tried to bake a cake from scratch it also called for 6 eggs and I couldn’t for the life of me get it to cook all the way through, seriously! It was burning on the edges but the center wasn’t cooked at all. Have you ever encountered that? And how would you avoid it if you did???

    • says

      Hi Belle! That sounds like a daunting cake baking experience! I think, if you follow the recipe carefully, you should be fine! If you want a little boost, make sure the ingredients (eggs, sour cream) are room temperature before you start. Do you have an oven thermometer? If your oven is way too hot it could have a the result you described. You can buy one for a few dollars at the grocery! Super helpful. Good luck! I hope it goes well! Xo

  5. Emily says

    Thank you for this recipe. I found it on pinterest. Its delicious and moist! I gave slices to a bunch of people to try and everyone loved it! Will be making this again!

  6. Phyllis says

    Probably a stupid question, but what is the purpose of taking out the ¼ cup of pureed strawberries? If I’m reading the recipe correctly you take ⅓ of cup of strawberries per loaf in between the layers of cake batter then the rest of the strawberries gets added to the powdered sugar for the icing???

    • says

      Hi Phyllis! You use the 1/4 cup of puree that you take out to make the icing (combine it with the powdered sugar). Hope that helps! xo

  7. says

    If you were making this in a round bundt pan would you suggest 3/4 of the recipe? I think halving it wouldn’t be enough and keeping the regular recipe might be too much. Any ideas?

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