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This decadent strawberry pound cake is a dense cake baked in a loaf pan that is loaded with fresh strawberries and strawberry jam.
Karlynn’s Recipe Rundown: Strawberry Swirl Pound Cake
- This strawberry pound cake is loaded with strawberry flavor thanks to strawberry jam, fresh strawberries, and strawberry flavoring!
- This pound cake does take a while to prepare with the two different batters, but it is worth it in the end. Look at those beautiful swirls of color!
- This is a thick, dense, heavy cake, just like pound cake should be.
Quick Recipe Summary: How to Make Swirled Strawberry Pound Cake
- Grease a standard 9×5-inch loaf pan and line it with parchment paper.
- Make the Batter
- Divide the batter into two bowls. Mix the fresh strawberries in one bowl and add the strawberry jam to the other batter.
- Prepare the Batter Layers. Add the two batters in layers into the prepared pan.
- Bake the Pound Cake in the preheated oven for 65-75 minutes or until a toothpick or cake tester inserted in the center of the pound cake comes out clean with only a few crumbs attached.
- Remove from the oven and let the cake cool.
- Prepare the buttery icing glaze. Drizzle the frosting on top of the cooled cake.
- Slice and serve.
Ingredients Tips You Need To Know
- Strawberry Jam: You can use homemade jam, low-sugar jam, or any jam you like as long as it isn’t runny.
- Strawberry Flavoring: I use LorAnn’s strawberry bakery emulsion in this recipe, but you can substitute your favorite flavoring.
- Strawberries: You can use frozen strawberries as long as you defrost them and then place them on paper towels to drain any excess moisture.
Karlynn’s Baking Tips for Success
Ensure the ingredients are at room temperature for the best results.
To prevent the top of the pound cake from becoming too brown before the inside is cooked, lightly lay a piece of aluminum foil on top.
Do not overmix the batter. Once you add the flour, do not overmix as it creates more gluten and a rubbery cake texture.
If you have an oven that tends to run hot, you can bake this at 325°F for a longer time.
Storage Instructions
- Store this loaf in an airtight container at room temperature for up to 5 days.
- Do not refrigerate, baked goods tend to harden and absorb other smells from the fridge.
- How to freeze: Place in a large freezer-safe container or freezer bag. Freeze in your deep freezer for up to 3 months. I recommend slicing it before doing so.
I hope you love this as much as I do. If you make it and enjoy it, please leave a comment with a rating below. Your feedback helps!
Happy Baking!
Karlynn
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Strawberry Swirl Pound Cake
This rich and flavorful strawberry pound cake is a dense, moist treat baked in a loaf pan, bursting with fresh strawberries and luscious swirls of strawberry jam.
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Servings: 10
Calories: 409kcal
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon strawberry extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup fresh strawberries
- ½ cup strawberry jam
- one batch Buttery Vanilla Glaze
Instructions
- Preheat your oven to 350F. Grease a standard 9×5-inch loaf pan and line it with parchment paper leaving handles overhanging on the edges so you can remove the cake later.
Make the Batter
- Using a hand mixer or stand mixer, cream the butter and sugar together at medium speed until light and fluffy, approximately 2 minutes.
- Add the eggs one at a time, beating on low speed after each egg until fully incorporated into the mixture before adding another egg. Stir in the strawberry extract.
- Whisk together the flour, baking powder and salt in a medium sized bowl.
- Add half of the flour mixture to the wet ingredients, beating on low speed until fully incorporated. Add in the other half, mixing until combined. Do not overmix.
- Remove half of the batter and place into a clean bowl. Stir in the sliced strawberries.
- Add the strawberry jam to the batter in the mixing bowl and beat on low speed until combined. If desired, you can add in a couple drops of red food coloring.
Prepare the Batter Layers
- Start with a layer of the batter with the fresh strawberries. You are then going to alternate layers between the pink and white batter.
Bake the Pound Cake
- Bake in the preheated oven for 65-75 minutes or until a toothpick or cake tester inserted in the center of the pound cake comes out clean with only a few crumbs attached.
- If your pound cake browns too quickly on the top, which it most likely will, cover it lightly with a piece of aluminum foil.
- Remove from the oven and let the cake cool for 20 minutes.
- Remove it from the pan using the parchment paper handles and place it on a cooling rack to cool completely
- Prepare the buttery icing glaze, adding a drop or two of food coloring for color, and strawberry extract to flavor it, if desired.
- Drizzle the frosting on top of the cooled cake and let the glaze set until crackled.
- Slice and serve.
Nutrition
Calories: 409kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 239mg | Potassium: 105mg | Fiber: 1g | Sugar: 29g | Vitamin A: 676IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
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