Strawberry Swirled Pound Cake
Sweet strawberry jam and frozen strawberries pack a fruity punch!
By Ree Drummond
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 40 mins
Pound cakes are pure nostalgia for me. I grew up eating lemon-lime pound cake (flavored with 7-Up, of course!), and I still can't get enough of it. Recently I played around with some new flavor combinations like this pretty strawberry version! My kids love it.
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Ingredients
For the Cake:
- 1
stick salted butter, at room temperature, plus more for the pan
- 1 cup
frozen strawberries
- 1/4 cup
strawberry jam
- 1 1/2 cups
all-purpose flour
- 1 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1 1/2 cups
granulated sugar
- 3
large eggs
- 1/2 cup
sour cream
- 1 tsp.
vanilla extract
For the Glaze:
- 2 Tbsp.
salted butter
- 2 Tbsp.
strawberry jam
- 2 oz.
cream cheese, at room temperature
- 3/4 cup
powdered sugar
- 2
drops red food coloring (optional)
Directions
- Step 1Preheat the oven to 350º. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.
- Step 2For the cake: Combine the frozen strawberries, jam, and 2 tablespoons water in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and begin to collapse, 2 to 3 minutes. Mash with the back of a fork and continue to simmer until thickened, 2 to 3 more minutes. Set aside to cool completely.
- Step 3Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on a medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Add the sour cream and vanilla and beat on high speed until smooth. Add the dry ingredients and beat on low speed just to combine, then increase the speed to high and beat just until smooth and light, about 15 seconds.
- Step 4Scrape half of the batter into the pan and smooth into an even layer. Dollop about half of the strawberry mixture over the top and swirl gently with a butter knife. Repeat with the remaining batter and strawberry mixture. Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cake from the pan, transfer to the rack, and let cool completely.
- Step 5For the glaze: Combine the butter and jam in a small saucepan and melt over low heat, stirring until smooth. Whisk in the cream cheese until smooth, then whisk in the powdered sugar to make a smooth, thick glaze. Whisk in the food coloring, if desired. Drizzle over the cooled cake and let set at room temperature, at least 1 hour.
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