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

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


  • 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


  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.