Strawberry Swirl Pound Cake Recipe (2024)

7 May, 2015 By Mary | 56 Comments

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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

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 ½ 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

★★★★★5 from 2 reviews

Author: Mary
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 minutes
Yield: 2 loaves 1x
Category: adapted from [url href="http://www.thekitchn.com/how-to-make-classic-sour-cream-pound-cake-cooking-lessons-from-the-kitchn-189175" target="_blank"]The Kitchn[/url]

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Ingredients

UnitsScale

3 ¼ cups sifted AP or cake flour
¼ tsp baking soda
½ tsp salt
1 cup butter, room temperature
2 ½ 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

Preheat the oven to 325 F and prepare two 8" loaf pans with butter and flour.
Combine the 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 (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.
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.

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Reader Interactions

Comments

Pamela @ Brooklyn Farm Girl says
June 03, 2013 at 12:32 pm
You always post the prettiest pictures and make me crave it all!
This is no exception, lovely and delicious!
Reply
nessa says
June 03, 2013 at 3:09 pm
So funny about the song! I also do that...
This cake looks sublime!
Reply
Eva says
April 17, 2014 at 4:17 am
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
Reply
- Mary says
  April 17, 2014 at 9:00 am
  Hi Eva! You can definitely freeze these! I like to wrap them in plastic wrap followed by foil. Enjoy!
  See Also
  10-Minute Cilantro Lime Brown Rice Recipe - The Kitchen Girl Jalebi recipe | Diwali sweet recipes - Raks Kitchen Snow Fungus Soup with Pears: A Chinese Recipe - The Woks of Life Thai Iced Coffee • Steamy Kitchen Recipes Giveaways
  Reply
Andi says
April 22, 2014 at 2:44 pm
When you mean 2 cups strawberries for the pound cake, do you mean 2 cups whole strawberries or sliced?
Reply
- Mary says
  April 22, 2014 at 2:59 pm
  Whole!
  Reply
tiffanni says
May 21, 2014 at 9:35 am
can you make these into cupcakes/muffins? what would be the baking time?
Reply
- Mary says
  May 21, 2014 at 5:37 pm
  Sure! I'd start at 15 minutes and check on them frequently until they're done!
  Reply
christine says
May 27, 2014 at 7:25 pm
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!
Reply
May Stouffer says
February 26, 2015 at 5:20 pm
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.
Reply
Belle says
March 17, 2015 at 10:42 pm
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???
Reply
- Mary says
  March 18, 2015 at 8:38 am
  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
  Reply
- Lania Rodriguez says
  July 15, 2020 at 9:41 am
  Hi....can i make this recipe with frozen or thawed strawberries?
  Reply
Emily says
April 21, 2015 at 7:18 pm
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!
Reply
- Mary says
  April 21, 2015 at 10:56 pm
  Thanks, Emily!! Glad you all enjoyed it!
  Reply
Phyllis says
April 29, 2015 at 5:11 pm
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???
Reply
- Mary says
  April 29, 2015 at 5:54 pm
  See Also
  Chinese Bird's Nest Soup Recipe • Steamy Kitchen Recipes Giveaways
  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
  Reply
Adrienne says
May 11, 2015 at 8:36 am
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?
Reply
- Mary says
  May 11, 2015 at 9:58 am
  Do you know how big the pan is? If it's a 10" bundt I think you might be able to keep the recipe as is! Check out this nifty chart about pan sizes: http://allrecipes.com/howto/cake-pan-size-conversions/
  Good luck!
  Reply
  - Adrienne says
    May 14, 2015 at 3:53 pm
    Awesome thanks! I think it is a 10".
    Reply
Adrian says
May 27, 2015 at 1:57 pm
Cup of 250ml ???? What sour cream use?? I am from Romania.
Reply
- Mary says
  May 27, 2015 at 5:27 pm
  Hi Adrian! I'm not sure exactly how to help you... Sour cream meaning thick, slightly sour, yogurt-consistency topping! Or you can use thick plain yogurt. It should be about 240ml, I think! Good luck!
  Reply
Kat says
June 06, 2015 at 3:55 pm
I just made this this morning and the batter is delicious! I halved the recipe (perfect amount for a "mini" bundt pan). I greased and floured but my cake split in half where the puree was. I think I let the strawberries get too close to the edge of the pan and the fruit stuck. Per haps a loaf pan will be easier to keep the puree in the middle so sticking isn't an issue. Still a delicious cake and I will definitely make again, with many other fruit combinations.
Reply
Patricia says
January 23, 2017 at 9:04 pm
It's not exactly strawberry season, but I would love to make this asap. Would you use frozen strawberries?
Reply
- Mary says
  January 26, 2017 at 11:19 am
  Hi Patricia! I think, because they're blended, you probably could! I'd just thaw them, then blend them! Let me know how it goes if you try it out. xoxo
  Reply
Shana says
February 12, 2017 at 1:30 pm
Hello, I'm currently making this cake, but I put it in a Bundt pan. After 70 minutes it's still not done. How much time do u recommend if this is made in a bundt pan? Thanks!
Reply
- Mary says
  February 13, 2017 at 11:38 am
  Hi Shana! How did it turn out?? I'm not sure what to estimate for baking time in a bundt pan (was it a single recipe??), but I would think it would take a bit longer since all the batter is together instead of separated into two pans. Hopefully it worked out in the end! xoxo
  Reply
2pots2cook says
March 01, 2017 at 12:42 am
Oh dear ! You made my day ! Thank you so much !
Reply
Tracey says
June 17, 2017 at 4:51 am
Hi! My icing was more of a jelly consistency, rather than the opaque pink you have in your pictures. Thoughts on how this may have happened? Thanks!
Reply
- Mary says
  June 19, 2017 at 11:43 am
  Hi Tracey! Interesting... I've never encountered a jelly-consistency icing! The only thing I can think of is just that there might not have been enough liquid, but I can't be sure! I hope it all tasted alright!
  Reply
Sandra Scott says
July 25, 2017 at 12:43 am
Just trying this while it is still warm. Outstanding! The pound cake alone is the best I have ever had. Next time, I think I will add more strawberry puree to swirl into the cake, only because I am a glutton! But truly, it's incredibly tasty and this is even BEFORE I add the strawberry glaze. You are my new guru! Thanks!
★★★★★
Reply
- Mary says
  July 25, 2017 at 12:29 pm
  Yay! So glad to hear it's a hit, Sandra!! This is always my go-to pound cake recipe. Have you tried the orange rhubarb version yet?? It's my newest favorite! xo
  Reply
Julie says
April 27, 2018 at 1:36 pm
What do you think about doing this in a bundt pan instead of two loaf pans?
Reply
- Mary says
  May 07, 2018 at 8:48 pm
  I think HECK YEAH! This would be a gorgeous bundt cake! Good luck, Julie! xoxo
  Reply
Eddie says
March 25, 2019 at 8:02 am
Does the glaze get hard? Can I freeze it after it's glazed?
Reply
- Mary says
  April 14, 2019 at 4:25 pm
  Hi Eddie! The glaze does harden as it dries. I would NOT recommend freezing it after it's glazed — I'd glaze it after defrosting.
  Reply
Shana says
April 05, 2019 at 1:48 pm
Has this recipe been adjusted to high altitude?
Reply
- Mary says
  April 14, 2019 at 4:22 pm
  It has not!
  Reply
B.Scott says
October 24, 2020 at 4:03 pm
Made them in giant muffin tins( 12) they came out fantastic. Doesn’t need the glaze. Very moist . I added fresh basil to the strawberries as I puréed them.
★★★★★
Reply
Vicki says
June 08, 2021 at 8:20 am
Can I use frozen strawberries instead of fresh? Thank you.
Reply
Taneaha says
June 16, 2022 at 5:30 am
I made half the recipe and used some homemade strawberry compote. The cake came out so good.😊
Reply