• Preheat your oven to 350F. Grease a standard 9x5-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.