Strawberry Swirl Pound Cake
Strawberry swirl poundcake makes the best dessert for spring and summer. You will love this buttery cake with swirls of sweet strawberry jam and pretty pink glaze.
Why you’ll love this cake
It’s made with simple ingredients. Butter, sugar, eggs, flour, baking powder, and strawberry jam.
You can use your favorite store bought strawberry jam, no need to go and make your own.
It is such an easy spring/summer dessert to whip up and does not require many steps.
How to make this recipe
Cream the butter and sugar.
Add eggs, one at a time.
Stir in the dry ingredients.
Reserve a small amount of batter and mix in strawberry jam.
Swirl both batters together and place in a loaf pan and bake.
Once cool drizzle cake with strawberry glaze.
Tips on making this recipe perfectly
Use room temperature ingredients, they will cream together better if they are not right from the fridge.
Blend the jam in a food processor first, this will ensure that the jam is nice and smooth and will result in a better swirl.
Use a drop or two of red food coloring. Different brands of jam will vary in color. The swirl will be more visible with a few drops of liquid red food coloring
Other cake recipes to try
Olive Oil Cake with Lemon Glaze
If you tried this strawberry Swirl Pound Cake or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to tag me on instagram if you make this cake!
Strawberry Swirl Pound Cake
Ingredients
- 2 sticks (227 grams) unsalted butter, softened
- 1 cup (227 grams) granulated sugar
- 1 cup (227 grams) all purpose flour
- 4 medium eggs
- 1 teaspoon baking powder
- 1/2 cup (140 grams) strawberry jam
- 2 cups (200 grams) powdered sugar
- 1/4 cup (70 grams) strawberry jam
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Butter and flour a loaf pan and set aside,
- In a mixer with a paddle attachment, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time until fully combined.
- Stir in flour and baking powder, mixing just until the batter comes together.
- Reserve about 1 cup of batter in a separate bowl, and stir in the jam.
- Dollop both batters into the prepared loaf pans, alternating layers.
- Using a butter knife, drag through the batter, several times to swirl the two together.
- Bake cake for 60-75 minutes. If cake starts to get too much color half way through baking, cover with foil and continue to bake until a skewer comes out clean.
- Once done baking, remove from loaf pan carefully and place on a cooling rack.
- Stir the ingredients for the glaze together and drizzle onto cooled cake.