Betsylife

Bay Area Food Stylist available for Print, Digital and Video

  • Portfolio
    • Commercial
    • Editorial
      • Sweet
      • Savory
      • Drinks
      • Conceptual
  • contact
  • More
    • PHOTO + VIDEO SERVICES
    • Blog
    • Shop
      • Login
      • Account
      • Logout
    • about
Betsylife » Recipes » Swirled Strawberry Pound Cake

Swirled Strawberry Pound Cake

April 19, 2018 By betsy 2 Comments

Jump to Recipe Print Recipe

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. 

Swirled strawberry pound cake sliced and stacked on a white plate with fresh strawberries and crumbs on the side.

**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.

Bowl of batter next to a greased and floured loaf pan and a mason jar full of strawberry curd with a spoon on the side.

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.

Loaf pan half full of pound cake batter and strawberry glaze. Hand holding a chopstick is swirling the mix together. Metal bowl full of batter on the left and jar of strawberry glaze on the right with a spoon in the jar.

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.

Swirled strawberry pound cake sliced and nicely fanned on a white plate with 2 fresh strawberries on the side. Spoon with extra strawberry glaze in the foreground and jar filled with strawberry glaze and a red and white dish towel in the background

Swirled strawberry pound cake sliced and stacked on a white plate with fresh strawberries and crumbs on the side.
4.5 from 4 votes
Print

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. 

Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 283 kcal

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

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl, beat butter and cream cheese until well combined.
  4. Add the sugar and beat until light and fluffy.
  5. Beat in eggs one at a time
  6. Stir in vanilla, lemon zest and lemon juice 

  7. Slowly fold in the flour mixture. Continue folding until well combined
  8. 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.
  9. Top with remaining batter. Dot remaining strawberry glaze over the top and swirl once more.
  10. Bake for 65-75 minutes until a toothpick comes out clean
  11. Cool in pan for 20 minutes then remove from pan and cool completely on a wire rack
Nutrition Facts
Strawberry Swirl Pound Cake
Amount Per Serving (1 g)
Calories 283 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 95mg4%
Carbohydrates 43g14%
Sugar 29g32%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

About Betsy

WHY FIT IN WHEN WE WERE BORN TO STAND OUT?

Let's collaborate to create eye catching content that refuses to fade into the background.

FOOD STYLING SERVICES READ FOOD BLOG
PHOTO + VIDEO SERVICES SEARCH RECIPE INDEX
WORK WITH BETSY

Filed Under: Breakfast, Desserts, Home Page, Recipes

Comments

  1. carol says

    June 29, 2013 at 10:39 pm

    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.

    Reply
    • betsy says

      June 30, 2013 at 10:41 pm

      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!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Join the BetsyLife List

bundt of the month!

check out my book!

so hot right now

Wooden dinner table with a green striped linen covered with sliced plated beer can chicken, and bowls of side dishes

search a bit

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
AVAILABLE SERVICES
FOOD STYLING
PHOTO + VIDEO

CATEGORIES

  • Appetizers
  • Meals For One
  • Bundt Cakes
  • Pizza + Pasta
  • Meat + Seafood
  • 30 Minutes or Less

JOIN BETSYLIFE

FREE RECIPE DELIVERY
RIGHT TO YOUR INBOX

BETSYLIFE

  • FOOD STYLING SERVICES
  • PHOTO + VIDEO SERVICES
  • ABOUT BETSYLIFE
  • BRAND AMBASSADOR
  • SPONSORED CONTENT
  • contact
  • Privacy Policy
GET IN TOUCH
© 2023 BetsyLife • All Rights Reserved • Website by Anchored Design + Development

Open toolbar Accessibility Tools

Accessibility Tools

  • Increase TextIncrease Text
  • Decrease TextDecrease Text
  • GrayscaleGrayscale
  • High ContrastHigh Contrast
  • Negative ContrastNegative Contrast
  • Light BackgroundLight Background
  • Links UnderlineLinks Underline
  • Readable FontReadable Font
  • Reset Reset