This Strawberry Swirl Pound Cake is a slice of heaven, with it’s high-quality crumb, moist texture, and scrumptious strawberry taste.
It’s the excellent dessert it doesn’t matter what the season, however we particularly find it irresistible for summer time celebrations!
You will have seen when scrolling although our Recipes part that we love pound cake – we’ve made a number of over time from our whipping cream pound cake to double chocolate pound cake, strawberry pound cake, coconut pound cake, and extra.
I might have a slice each day and it nonetheless wouldn’t cease my cravings for only one extra chew ;0)
If you happen to love pound truffles additionally, you might be in luck. This strawberry swirl cake is simple to make, and the swirls of strawberry not solely add a burst of refreshing taste, however in addition they make for an attractive slice!
Find out how to Make Strawberry Swirl Pound Cake
This recipe relies on our whipping cream pound cake recipe, however a cup of the cake batter is reserved and reworked into strawberry batter for swirling.
You could find the complete, printable recipe card additional down on this publish, however here’s a fast rundown of our steps!
Put together the Pan and Preheat: Grease and flour a tube pan. Preheat oven to 325 levels F
Whisk Dry Elements: In a separate bowl whisk the cake flour, salt, and baking powder to mix. Put aside for later.
Butter & Sugar: Cream the butter on medium pace with the paddle attachment of your mixer, steadily add the sugar and blend till lightened and fluffy (About 4-5 minutes).
Eggs: Add the room temperature eggs one after the other mixing after every till the yellow of the yolk is mixed.
Vanilla Extract & Whipping Cream: Add the vanilla extract to the cup of whipping cream.
Alternating Dry and Moist Additions: With the mixer on low pace, add the flour combination alternately with the whipping cream. Start and finish with the dry elements. Add the dry elements 3 times and the whipping cream twice. After the final addition, combine simply till blended.
Put together the Strawberry Swirl Cake Batter: Scoop one cup of the batter right into a small bowl. Mix the 1/3 cup of Seedless Strawberry preserves/jam, strawberry extract (or 1 tsp Strawberry Jello powder), and purple coloring gel (optional- add to succeed in desired colour). Stir till uniform in colour.
Fill the Pan: Alternate layers of vanilla cake batter and strawberry batter into the ready tube pan or bundt pan. I did three layers of vanilla batter with two layers of strawberry batter in between. (Alter nonetheless you want). Run a knife by means of the batter 2-3 occasions to assist with the swirling.
Time to Bake!: Bake at 325 levels for about 60-65 minutes or till a toothpick comes out clear or with just some crumbs connected. Baking occasions can fluctuate and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
This makes roughly 8 cups of batter.
Permit to chill within the pan for about 10 minutes earlier than turning out onto serving plate.
A Easy Glaze
One in every of my favourite issues about pound truffles and bundt truffles is how simple they’re to brighten! A dusting of powdered sugar, recent fruit or recent flowers, and buttercream stenciling and just some choices.
You can even skip the ornament altogether and serve it with an enormous scoop of ice cream or whipped cream. There are such a lot of nice choices!
For immediately, we used our very simple vanilla glaze. It’s a mixture of powdered sugar, a little bit of milk, a pinch of salt, vanilla extract– for much more strawberry taste you might substitute strawberry extract if you happen to’d like!
You may regulate the extract quantity to your liking in addition to the quantity of sugar or milk to realize the flavour and consistency that you’re on the lookout for.
We’ve used variations of this glaze for a lot of of our cakes- so easy and fairly! To use the glaze, I spooned it right into a disposable piping bag with the tip snipped away. This provides you with essentially the most management. Nevertheless, if you happen to’d relatively you may drizzle it on with a spoon.
We topped the cake off with recent strawberries!
Can this Pound Cake be Frozen?
Whether or not you might be baking prematurely for a special day, a cake order, or you might be fortunate sufficient to have leftover pound cake, this cake freezes fantastically!
After baking our pound cake, we enable it to chill for about 10 minutes within the tube or bundt pan on a wire rack earlier than flipping it out onto a foil-wrapped cake board. We then wrap the pound cake with a layer of plastic wrap and comply with with a tightly wrapped layer of aluminum foil. Into the freezer it goes!
In case you are freezing a freshly baked cake, go forward and wrap & freeze it whereas it’s nonetheless a bit heat. We do that with all of our truffles when time permits because it makes them much more moist!
Thawing the Cake: When you find yourself able to thaw the pound cake, take away it from the freezer and go away the wrapping on.
Place it on the countertop till condensation varieties on the foil (about 30-45 minutes). Then unwrap and proceed to thaw.
The cake will style as recent because the day it was baked! It’s also possible to freeze leftover slices individually in the identical way- wrap with plastic wrap, foil, and into the freezer. These particular person slices will thaw shortly on the kitchen counter- however you may zap them within the microwave to hurry the method alongside!
Extra Pound Muffins to Attempt!
Along with this strawberry swirl pound cake recipe, be sure that to place these different favourite pound truffles in your record! There are such a lot of nice choices for any event.
Chocolate Cream Cheese Pound Cake
Thanks a lot for stopping by, come again once more quickly for extra of our favourite recipes!
This tender, tender Strawberry Swirl Pound Cake is a slice of heaven! The cake is so moist and has simply the correct amount of strawberry taste.
Elements
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 massive eggs, room temperature (place in a bowl of heat water to hurry up the method if wanted)
- 3 cups (342 g) cake flour, (not self-rising)
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon salt
- 1 cup (232 g) heavy whipping cream (don’t whip)
- 1 tablespoon (12 g) vanilla extract
For the Strawberry Swirls
- 1/3 cup (90g) Strawberry Jam/Preserves
- 3/4 teaspoon (3g) Strawberry Flavoring (We used Watkins model) or a teaspoon Strawberry Jell-O Powder (We used preserves+ Watkins Strawberry Extract)
- 1 cup of reserved cake batter
- *Purple Coloring Gel- Optionally available- to succeed in desired shade of purple.
For the Glaze
- 1 cup powdered sugar (sifted)
- 1 Tablespoon Milk (regulate quantity as wanted for desired consistency)
- 1 teaspoon Vanilla
- pinch of salt
- *Contemporary Strawberries for Garnish (non-obligatory)
Directions
- Grease and flour a tube pan. Preheat oven to 325 levels F
- In a separate bowl whisk the cake flour, salt, and baking powder to mix. Put aside for later.
- Cream the butter with the paddle attachment within the bowl of your mixer (medium pace), Regularly add the sugar and blend till lightened in colour and fluffy 4-5 minutes.
- Add the eggs one after the other mixing after every till the yellow of the yolk is mixed.
- Add the vanilla extract to the cup of whipping cream.
- With the mixer on low pace, add the flour combination alternately with the whipping cream. Start and finish with the dry elements. Add the dry elements 3 times and the whipping cream twice. After the final addition, combine simply till blended.
- Scoop one cup of the batter right into a small bowl. Mix the 1/3 cup of Seedless Strawberry preserves/jam, strawberry extract (or 1 tsp Strawberry Jello powder), and purple coloring gel (optional- add to succeed in desired colour). Stir till uniform in colour.
- Alternate layers of vanilla cake batter and strawberry batter into the ready tube pan or bundt pan. I did three layers of vanilla batter with two layers of strawberry batter in between. (Alter nonetheless you want). Run a knife by means of the batter 2-3 occasions to assist with the swirling.
- Bake at 325 levels for about 60-65 minutes or till a toothpick comes out clear or with just some crumbs connected. Baking occasions can fluctuate and so peek in because it approaches the 1 hour mark. If the highest of the cake begins to get too darkish, cowl loosely with a chunk of aluminum foil.
- This makes roughly 8 cups of batter.
- Permit to chill within the pan for about 10 minutes earlier than turning out onto serving plate.
For the Easy Glaze
- Mix sugar, milk, vanilla, and a pinch of salt in a small bowl and stir till clean. Add extra milk just a few drops at a time if wanted to succeed in desired consistency.
- Drizzle over the pound cake. (I spooned mine right into a piping bag with the tip snipped away for extra control- you might do the identical with a ziplock bag.)
Notes
Substitution for Cake Flour: When you’ve got no cake flour, here’s a substitution: For every cup of flour in a recipe, take away 2 Tablespoons of flour and substitute with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all goal flour, take away 6 Tablespoons and substitute with 6 Tablespoons cornstarch, whisk to mix.
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