Give your classic sour cream pound cake recipe a seasonal twist, quite literally! This swirled fresh strawberry pound cake is a gorgeous and delicious addition to any brunch table, or use those seasonal berries to the max and make it a strawberry shortcake.
**This post has been updated from it’s original version and may contain affiliate links**
Now that I’m all stocked up on fresh fruit curds and what not, I thought I’d use my fresh strawberry glaze to bake something delicious.
Two weeks ago I had a failed strawberry bundt attempt that I’ve been determined to make right. Baking with strawberries can be unpredictable since they release so much water.
Replacing my fresh strawberry glaze for the chopped up strawberries that ruined my last cake was the key to my success with this swirled strawberry pound cake.
Another thing I learned from this recipe was that I have no idea how to use a Canon camera! My wonderful friend, and recipient of this pound cake, Marissa, leant me her camera while mine was being repaired. I spent quite a bit of time online trying to figure out where my familiar settings were located. I did the best I could but I’m still very happy to have my old Nikon back.
Thank you Marissa for your generosity! I know this is my blog and I can post or not post at my leisure, but the thought of 2 weeks with no new content made me pretty darn anxious. Seriously, you saved me from going nuts!
Now back to the strawberry pound cake
How gorgeous is this loaf pan?
You can find a similar decorative loaf pan HERE
I am so happy it’s spring and I can finally start my annual strawberry binge. Sometimes I eat a whole pound of strawberries for dinner. I love them THAT MUCH.
As I mentioned before, they can be difficult to bake with but turning them into a thick glaze helps to keep them in place inside of all types of baked goods.
I plan to make french toast out of a couple of slices of this delicious breakfast bread, and if there’s anything leftover, there is definitely a strawberry shortcake in my future.
Strawberry Swirl Pound Cake
Give your classic sour cream pound cake recipe a seasonal twist, quite literally! This swirled fresh strawberry pound cake is a gorgeous and delicious addition to any brunch table, or use those seasonal berries to the max and make it a strawberry shortcake.
Ingredients
- 1/2 cup butter softened
- 3 oz Cream Cheese softened
- 1 cup Sugar
- 2 eggs
- 1 Tbsp Vanilla Extract
- juice & zest of 1 lemon
- 1 1/3 cup Flour
- 1/4 tsp Baking Powder
- pinch Salt
- 1/3 cup fresh strawberry glaze
Instructions
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Preheat the oven to 350 degrees.
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In a medium bowl whisk together the flour, baking powder and salt. Set aside.
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In a large bowl, beat butter and cream cheese until well combined.
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Add the sugar and beat until light and fluffy.
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Beat in eggs one at a time
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Stir in vanilla, lemon zest and lemon juice
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Slowly fold in the flour mixture. Continue folding until well combined
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Pour 1/2 batter into a greased loaf pan. Spoon 1/2 the strawberry glaze into several dots on top of the batter. Swirl with a knife.
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Top with remaining batter. Dot remaining strawberry glaze over the top and swirl once more.
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Bake for 65-75 minutes until a toothpick comes out clean
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Cool in pan for 20 minutes then remove from pan and cool completely on a wire rack
In other news, I’m off to Chicago today! I’m looking forward to seeing my nephew and nieces, and the rest of my friends and family.
Oh yeah, and eating beef sandwiches. I’m really looking forward to that part too.
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carol says
Stumbled upon this recipe, which I cannot wait to make, but decided to make the pineapple curd first seeing as I had pineapple and some time on hand. Do you think I can simply substitute the curd for the glaze in this recipe? Have you any recipes for pineapple curd? It was so easy to make and tastes wonderful. I just need to come up with ways to use it. Thank you for sharing your wonderful recipes.
betsy says
I think pineapple curd would be great in this! I’ll be posting another great recipe using pineapple curd very soon so stay tuned. Let me know how the pound cake turns out!