Strawberry Swirl Pound Cake (Print)

Moist buttery pound cake swirled with fresh strawberries and finished with a smooth vanilla glaze.

# Components:

→ 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 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs, room temperature
11 - 1/3 cup sour cream, room temperature
12 - 1/4 cup whole milk, room temperature
13 - 1 1/2 teaspoons vanilla extract

→ Vanilla Glaze

14 - 3/4 cup powdered sugar, sifted
15 - 1 1/2 to 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, ensuring the paper extends slightly above the rim.
02 - Combine fresh strawberries, 3 tablespoons sugar, and lemon juice in a saucepan over medium heat. Stir frequently for 8 to 10 minutes until the berries break down and the mixture thickens slightly. Dissolve cornstarch in 1 teaspoon water and add to the strawberry mixture. Cook for 1 additional minute until thickened. Transfer to a bowl and cool completely.
03 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
04 - In a large bowl, beat room temperature butter and 1 cup sugar with an electric mixer for approximately 3 minutes until the mixture becomes light and fluffy.
05 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in sour cream and vanilla extract until fully combined.
06 - On low speed, alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
07 - Pour half of the batter into the prepared loaf pan. Spoon half of the cooled strawberry mixture over the batter layer and gently swirl with a knife. Repeat with remaining batter and strawberry filling, creating a swirled pattern on the top layer.
08 - Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely.
09 - Whisk together sifted powdered sugar, 1 1/2 to 2 tablespoons milk, and vanilla extract until the mixture reaches a smooth, pourable consistency. Drizzle the glaze over the completely cooled loaf. Allow the glaze to set for 30 minutes before slicing.

# Expert Advice:

01 -
  • The strawberry swirl stays moist and flavorful without making the cake soggy, which honestly took some trial and error to nail.
  • It's impressive enough to bring to a gathering but simple enough that you won't stress about the technique.
  • One loaf feels generous for sharing or keeping around for those moments when you need a slice with tea.
02 -
  • Room temperature ingredients are not optional here—cold eggs and butter won't blend smoothly, and you'll end up with a dense, unpleasant crumb.
  • The strawberry mixture must cool completely before swirling or it will sink to the bottom and the glaze will absorb into the warm cake instead of setting beautifully on top.
03 -
  • Sifting the powdered sugar for the glaze prevents lumps and gives you that silky, smooth finish that looks intentional.
  • If your swirl sinks too much, your strawberry mixture wasn't cool enough or thick enough—next time cook it down a bit more and let it really cool.
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