Strawberry Swirl Pound Cake (Print)

Moist buttery pound cake with vibrant strawberry swirls and a smooth vanilla glaze topping.

# Components:

→ Strawberry Swirl

01 - 1 cup fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon lemon juice
04 - 1 teaspoon cornstarch

→ Pound Cake

05 - 1.5 cups all-purpose flour
06 - 0.5 teaspoon baking powder
07 - 0.25 teaspoon salt
08 - 0.5 cup unsalted butter, room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs, room temperature
11 - 0.33 cup sour cream, room temperature
12 - 0.25 cup whole milk, room temperature
13 - 1.5 teaspoons vanilla extract

→ Vanilla Glaze

14 - 0.75 cup powdered sugar, sifted
15 - 1.5 to 2 tablespoons milk
16 - 0.5 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Combine fresh strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir frequently for 8 to 10 minutes until berries soften and mixture thickens. Mix cornstarch with 1 teaspoon water and stir into strawberry mixture. Cook 1 minute until thickened. Cool completely.
03 - Whisk together flour, baking powder, and salt in a bowl and set aside.
04 - Beat softened butter and sugar together until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time to the butter mixture, beating well after each addition.
06 - Mix in sour cream and vanilla extract until combined.
07 - On low speed, alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour. Avoid overmixing.
08 - Pour half the batter into prepared pan. Spoon half the cooled strawberry mixture over batter and swirl gently with a knife. Repeat with remaining batter and strawberry mixture, swirling the top layer.
09 - Bake for 50 to 55 minutes until a toothpick inserted in center comes out clean.
10 - Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over cooled loaf and allow glaze to set before slicing.

# Chef Secrets:

01 -
  • It looks impressive enough for guests but forgiving enough that one small swirl mistake won't ruin the whole thing.
  • The balance between buttery richness and tart strawberry keeps it from feeling heavy, even after two slices.
  • Fresh or frozen strawberries work equally well, which means you're never stuck waiting for peak season.
02 -
  • Room temperature eggs and dairy are not optional; cold ingredients don't emulsify properly, and you'll end up with a grainy batter that bakes unevenly.
  • Do not skip cooling the strawberry swirl completely before swirling it into the batter, or it will melt into the cake and disappear rather than create distinct pockets.
  • The glaze thickens as it sets, so if you want that elegant drip, apply it to a completely cool cake and resist the urge to slice for at least 15 minutes.
03 -
  • Invest in an oven thermometer; most home ovens run hot or cold, and pound cakes are sensitive to temperature shifts that can cause browning too quickly or baking unevenly.
  • If your strawberry swirl feels too thin after cooking, you've likely added too much at once; next time, reduce the strawberries slightly or cook them longer to concentrate the juice.
  • The glaze can be made hours ahead and gently rewarmed in a microwave for 5 seconds if it thickens too much, keeping you flexible on serving day.
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