Throwback Thursday! This is perfect timing: BERRY SEASON IS FAST APPROACHING! I’ve been stocking up on all sorts of sale items this week at the grocery: cheap strawberries and cheap avocados! My guacamole consumption at the moment is obscene. In a wonderful way. AS IS MY STRAWBERRY SWIRL POUNDCAKE INTAKE! Oh man. I actually need help — anyone in PDX want some pound cake? I have most of this one in the freezer now, to prevent me from eating all of it in one sitting! Oof.
This is a post from way-back-when, so the rest of the post is from the original! Enjoy! xo
Have you guys heard that new(ish) Mariah Carey song, Beautiful? Decently catchy, kinda; however, WHAT THE HELL IS SHE THINKING!? The first time I heard her say “I love [it] when you run red lights” I thought, “She couldn’t have really said that, right? That’d be crazy.” No, she says that. Girl: did your mama never teach you about SAFETY? Running red lights (especially whilst on the back of a motorcycle) just doesn’t sound safe, nor smart, nor even FUN to me. Yikes.
Am I crazy? I’ll take my law-abiding safety-conscious self over a flattened pavement decoration any day. It’s seriously distracting to listen to the song, because I just can’t help but lecture her in my head!
Onto other smart choices: strawberry swirl pound cake! OH YES. This stuff is pretty darn addicting, especially with the strawberry glaze — the flavor is pretty intense strawberry.
The recipe makes two large loaves — I should admit that these pictures are of only 1/2 recipe. I’m a big fan of sour cream pound cakes, so that’s what I did for this one! It is SO moist!
- 3¼ cups sifted AP or cake flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup butter, room temperature
- 2½ cups sugar
- 6 large eggs
- 2 tsp of vanilla extract
- 1 cup sour cream
- 2 cups strawberries
- 1 Tbsp brown sugar
- 1-2 cups powdered sugar, sifted
- Preheat the oven to 325 F and prepare two 8" loaf pans with butter and flour.
- Combine the flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, scraping down the sides of the bowl as needed.
- Add the vanilla and sour cream. Mix until smooth.
- In two batches, add the flour to the wet mixture, mixing until just incorporated.
- With a hand blender, puree the strawberries until smooth. Add the brown sugar. Set ¼ cup of the pureed strawberries aside for later.
- Fill each loaf pan halfway up with cake batter, then pour about ⅓ cup (half of remaining for each pan) of strawberry puree on top. Pour the rest of the batter on top of the strawberries, and use a butter knife to swirl everything together.
- Bake for 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. Let cool before mixing the remaining strawberry puree with the powdered sugar and pouring over the loaves.
You always post the prettiest pictures and make me crave it all!
This is no exception, lovely and delicious!
So funny about the song! I also do that…
This cake looks sublime!
I have just subscribed to your blog!!!
Amazing work!!!!
Today I am baking the strawberry swirl pound cake but I have a serious question to ask.
Can I freeze one of them because I didn’t know that “twins” were coming out, so please a little help.
I am at the baking phase rigth now so still cant have an opinion about the taste. But from the pictures you have posted it looks DELICIOUS. I cant wait for my afternoon coffee!!!!
Thank you very much in advance, for your lovely recipes.
Eva Karabasi
Lesvos, Greece
Hi Eva! You can definitely freeze these! I like to wrap them in plastic wrap followed by foil. Enjoy!
When you mean 2 cups strawberries for the pound cake, do you mean 2 cups whole strawberries or sliced?
Whole!
can you make these into cupcakes/muffins? what would be the baking time?
Sure! I’d start at 15 minutes and check on them frequently until they’re done!
So I just made this and it was delish! I only used 3 eggs and 2 cups of flour (made a smaller portion) but kept pretty much everything else the same. The only thing is it’s a bit dry, but next time I’ll add some mayo which apparently makes cakes more moist. Great recipe nonetheless!
I didn’t know the measurement for the strawberries in the recipe was for whole until I read the comments. I am ,,making them now , I hope they turn out alright.
Hi! First time reader here! This recipe looks so delicious, but I’m nervous because the last time I tried to bake a cake from scratch it also called for 6 eggs and I couldn’t for the life of me get it to cook all the way through, seriously! It was burning on the edges but the center wasn’t cooked at all. Have you ever encountered that? And how would you avoid it if you did???
Hi Belle! That sounds like a daunting cake baking experience! I think, if you follow the recipe carefully, you should be fine! If you want a little boost, make sure the ingredients (eggs, sour cream) are room temperature before you start. Do you have an oven thermometer? If your oven is way too hot it could have a the result you described. You can buy one for a few dollars at the grocery! Super helpful. Good luck! I hope it goes well! Xo
Thank you for this recipe. I found it on pinterest. Its delicious and moist! I gave slices to a bunch of people to try and everyone loved it! Will be making this again!
Thanks, Emily!! Glad you all enjoyed it!
Probably a stupid question, but what is the purpose of taking out the ¼ cup of pureed strawberries? If I’m reading the recipe correctly you take ⅓ of cup of strawberries per loaf in between the layers of cake batter then the rest of the strawberries gets added to the powdered sugar for the icing???
Hi Phyllis! You use the 1/4 cup of puree that you take out to make the icing (combine it with the powdered sugar). Hope that helps! xo
If you were making this in a round bundt pan would you suggest 3/4 of the recipe? I think halving it wouldn’t be enough and keeping the regular recipe might be too much. Any ideas?
Do you know how big the pan is? If it’s a 10″ bundt I think you might be able to keep the recipe as is! Check out this nifty chart about pan sizes: http://allrecipes.com/howto/cake-pan-size-conversions/
Good luck!
Awesome thanks! I think it is a 10″.
Cup of 250ml ???? What sour cream use?? I am from Romania.
Hi Adrian! I’m not sure exactly how to help you… Sour cream meaning thick, slightly sour, yogurt-consistency topping! Or you can use thick plain yogurt. It should be about 240ml, I think! Good luck!
I just made this this morning and the batter is delicious! I halved the recipe (perfect amount for a “mini” bundt pan). I greased and floured but my cake split in half where the puree was. I think I let the strawberries get too close to the edge of the pan and the fruit stuck. Per haps a loaf pan will be easier to keep the puree in the middle so sticking isn’t an issue. Still a delicious cake and I will definitely make again, with many other fruit combinations.
It’s not exactly strawberry season, but I would love to make this asap. Would you use frozen strawberries?
Hi Patricia! I think, because they’re blended, you probably could! I’d just thaw them, then blend them! Let me know how it goes if you try it out. xoxo
Hello, I’m currently making this cake, but I put it in a Bundt pan. After 70 minutes it’s still not done. How much time do u recommend if this is made in a bundt pan? Thanks!
Hi Shana! How did it turn out?? I’m not sure what to estimate for baking time in a bundt pan (was it a single recipe??), but I would think it would take a bit longer since all the batter is together instead of separated into two pans. Hopefully it worked out in the end! xoxo