You gotta love a good pound cake, right? Buttery, tender, and so, so rich. But Strawberry Swirl Pound Cake goes the extra mile. Not only is the golden cake boasting a sweet strawberry jam swirl in the center, it also has a sticky, tangy, rockin’ ruby strawberry glaze on top! The sweet, bright fruit permeates each slice and every bite! Strawberry Swirl Pound Cake is a sensational sweet tooth favorite!
Ingredients
For the cake:
- 1 stick salted butter, room temperature, plus more, to taste, for greasing the pan
- 1 cup frozen strawberries
- 1/4 cup strawberry jam
- 2 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the glaze:
- 2 tablespoons salted butter
- 2 tablespoons strawberry jam
- 2 ounces cream cheese, room temperature
- 3/4 cup powdered sugar
- 2 drops red food coloring, optional
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the extra butter, grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
Step 3 –In a small saucepan over low heat, add the frozen strawberries, 1/4 cup of the jam, and the water and bring the mixture to a simmer.
Step 4 –Cook the strawberry mixture, while stirring, until the berries soften and begin to break down, about 2-3 minutes.
Step 5 –Carefully mash the berries and simmer until thickened, about 2-3 minutes.
Step 6 –Transfer the saucepan from the heat and allow the berry mixture to cool completely.
Step 7 –In a medium bowl, sift the flour, the baking powder, the baking soda, and the salt.
Step 8 –In a stand mixer fitted with a paddle attachment, add 1 stick of the butter and the granulated sugar and beat on medium-high speed, scraping down the sides of the bowl halfway through, until thoroughly combined, light, and fluffy, about 3 minutes.
Step 9 –Reduce the mixing speed to low.
Step 10 –Add the eggs, 1 at a time, and beat until each one is incorporated before adding the next one.
Step 11 –Add the sour cream and the vanilla to the butter mixture and beat on high speed until smooth.
Step 12 –Add the dry ingredients mixture to the butter mixture and beat on low speed until just combined.
Step 13 –Increase the speed to high and beat until the batter is smooth and light, about 15 seconds.
Step 14 –Pour 1/2 of the batter into the prepared loaf pan and smooth it out into an even layer.
Step 15 –Dollop about 1/2 of the berry mixture over the top of the batter layer and swirl it gently into the batter with a butter knife.
Step 16 –Repeat the layers of batter and the berry mixture, making sure to swirl the berry mixture.
Step 17 –Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes-1 hour 25 minutes.
Step 18 –Transfer the cake in the loaf pan to a rack and allow it to cool for 10 minutes. Using the overhanging parchment paper, remove the cake from the pan and let it cool completely on the wire rack.
Step 19 –In a small saucepan over low heat, add the remaining 2 tablespoons of the butter and the remaining jam and melt, while stirring until smooth.
Step 20 –Add the cream cheese and whisk it into the butter mixture until smooth.
Step 21 –Add the powdered sugar and whisk until a smooth, thick glaze forms.
Step 22 –Add the food coloring and whisk to combine.
Step 23 –Drizzle the glaze over the cooled cake and let it set at room temperature, about 1 hour.
Step 24 –Slice and serve.
