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.
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!
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.
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!
- 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
- Preheat the oven to 325 F and prepare two loaf pans with butter and flour.
- Combine the cake flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, scraping down the sides of the bowl as needed.
- Add the vanilla and sour cream. Mix until smooth.
- In two batches, add the flour to the wet mixture, mixing until just incorporated.
- With a hand blender, puree the strawberries until smooth. Add the brown sugar. Set ¼ cup of the pureed strawberries aside for later.
- 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.
- 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.