This Strawberry Swirl Pound Cake is so easy to make from scratch, and it topped with a delicious cream cheese frosting.
If you’ve ever stepped foot in Starbucks and peered in their bakery case, you most likely have seen slices of their Raspberry Swirl Pound Cake. It’s sweet, moist, and laced with raspberry flavor. It’s delicious and all, but I’m a strawberry girl. I grew up pulling strawberries from the garden, and eating them right there, dropping the stems to the ground as I went. I just wished that Starbucks would make a strawberry swirl pound cake, because I’d buy it by the loaf. However, until they do, I’ll be making this one at home!
Pound cake isn’t hard to make at home. You just have to keep a few things in mind. You never want to overmix the batter. (like most desserts) You want to always grease and flour your pan. Or use the non stick spray with the flour already in it. (this is just the easiest way to do things) Always, ALWAYS, ALWAYS use room temperature eggs, butter, and any other refrigerated item. In the case of our Strawberry Swirl pound Cake, the sour cream. Of course you should always use room temperature items in all of your baking, unless that particular recipe calls for it to be cold. Why room temperature? Because when they are at room temperature, they trap air in them, and when they are baking in the oven, that trapped air expands, and produces fluffy baked goodies. This is the reason 99.9% of my desserts call for room temperature ingredients.
Here’s the deal…I know that room temperature isn’t always easy. You want cookies now dang it. Or a cake or whatever, so you don’t want to wait. Ok, that’s cool. You can place eggs in room temperature water for a few minutes to bring them to room temperature. NOT HOT water! Like lukewarm. Cold butter? Warm a tall glass with hot water, dry it out, and drop the stick of butter in inside. Within a few minutes you have room temperature butter. I have also used my microwave to soften butter and cream cheese. But, I wouldn’t recommend this, unless you have a soften/melt setting. Things can go from cold to liquid in a matter of seconds. I don’t even use that setting very often. Mainly for cream cheese, and not butter.
Do you have any quick baking tips or hacks? Oh, I’ll also add that instead of a toothpick, I usually use a wooden skewer. How else do you get into the center of a cake like one baked in a loaf pan? I have yet to have a toothpick reach.
I’ve tested this recipe with two different extracts; vanilla and lemon. You can use either one! Strawberry and lemon pair so well together that when used in this pound cake, you get this nice little hit of lemon with a mix of strawberry. You could also toss in the lemon extract in the icing. Because everyone knows that lemon and cream cheese go together…and if you didn’t then you must make this recipe for my Lemon Cake with Lemon Cream Cheese Frosting! It is so good, if you love lemon.
Have you made pound cake before? I’ve only made a few, and they’ve all been made in a loaf pan, so this size. I would love to try and replicate a few recipes for pound cake that I’ve found in various cookbooks that belonged to my mother and grandmother. Each one has a written variation of a pound cake. Then I can never ever forget my Mammies (my mother’s mother) pound cake with lemon glaze. WOW, it was one that I’ll never forget! Do you have a family recipe for pound cake?
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks butter, room temperature
- 1 cup sugar
- 4 eggs, room temperature
- 1 1/2 teaspoon vanilla extract can for lemon extract
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/3 cup seedless strawberry preserves
- 4 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract can sub lemon extract
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper, and spray with non stick cooking spray that includes flour. (or you can grease and flour your pan) Set aside.
- In a medium bowl whisk together the flour, salt, and baking powder. Set aside.
- Cream together the butter and sugar for 2 whole minutes. Add the eggs in one at a time, beating after each. Beat in the vanilla extract. With the mixer on low, add half the flour mix, and beat until almost combined. Add in the sour cream, beat until mixed, and then add the remaining flour. Do not overmix. Beat until just combined. Remove 1 cup of the batter, and mix it with the seedless strawberry preserves. Stir the lemon juice into the remaining batter.
- In the bottom of the loaf pan, pour in half of the white batter. On top of the pour in the strawberry batter, and then top with the remaining white batter. Using a knife swirl slightly. Bake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean. Allow to cool for 20 minutes in the loaf pan, and then lift out and allow to cool completely on a cooling rack.
- Once the cake is completely cooled, beat the cream cheese, and whisk in the powdered sugar. Spread on the top of the cake, slice and serve.
Optional: to bump up that color, add 2 to 3 drops of pink food coloring.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 463 Total Fat: 25g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 129mg Sodium: 377mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 1g Sugar: 27g Sugar Alcohols: 0g Protein: 10g
Here is another great strawberry recipe you may enjoy!