Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I baked a pound cake with a strawberry swirl it was a rainy Sunday afternoon, and I wanted something comforting for tea. The kitchen smelled like warm butter and fresh strawberries, and the kids were sneaking bites of the batter before it even went into the oven! That day I realized that simple ingredients, when combined with love, create something magical. Now, my Strawberry Swirl Pound Cake is a staple in my home whenever we want a cozy, sweet treat.
This cake is buttery, tender, and moist, with a beautiful pink swirl from the fresh strawberry puree that runs through each slice. It’s a classic pound cake elevated with fruity sweetness and a pop of color. Whether you bake it for a birthday, a tea party, or just because, it always brings smiles to the table.
Why I Love Making This Recipe
I adore this recipe because it’s both simple and impressive. The buttery texture of the pound cake pairs perfectly with the fresh strawberry flavor, and the visual swirl is always a conversation starter. I love watching the cake bake in the oven as the strawberry mixture creates delicate pink streaks throughout the golden cake. It’s satisfying and comforting at the same time, and it’s the kind of recipe that makes people feel at home.
Every time I make this cake, it reminds me of the magic of simple ingredients: butter, sugar, eggs, and fresh fruit coming together to create something truly special. Plus, it’s incredibly versatile you can drizzle a simple glaze over it, dust it with powdered sugar, or enjoy it plain with tea.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this Strawberry Swirl Pound Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) whole milk
- ½ cup (120g) fresh strawberries, pureed
- 1 tbsp lemon juice (optional, enhances strawberry flavor)
Little kitchen secrets:
- Room temperature butter and eggs help achieve a smooth, creamy batter.
- Puree the strawberries and pass through a fine sieve to avoid seeds in the swirl.
- Fold in the milk gradually to keep the batter light.
- Use a knife or skewer to gently swirl the strawberry puree into the batter don’t overmix or the cake will lose the visual effect.
- A lightly greased and floured loaf pan ensures the cake releases easily.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until smooth.
- Pour half of the batter into the prepared pan. Dollop half of the strawberry puree over the batter. Repeat with the remaining batter and puree.
- Use a knife or skewer to gently swirl the strawberry puree into the batter, creating a marbled effect.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love slicing this Strawberry Swirl Pound Cake slightly thick and serving it with a cup of tea or coffee. For special occasions, I drizzle a light strawberry glaze on top or dust it with powdered sugar. It’s beautiful enough to be a centerpiece and comforting enough to enjoy any day. The soft, buttery texture with bursts of strawberry is always a hit with family and friends.
Storage, Reheating & Make-Ahead Tips
- Store in an airtight container at room temperature for up to 4 days.
- Freeze the cake tightly wrapped for up to 2 months; thaw overnight in the fridge.
- Reheat slices in a microwave for 10–15 seconds to enjoy warm cake.
- Make the cake a day ahead the flavors meld beautifully overnight, enhancing the strawberry taste.
100-Word Short Version
My Strawberry Swirl Pound Cake is a buttery, tender, and moist dessert with beautiful pink strawberry swirls running through every slice. Simple ingredients flour, butter, sugar, eggs, and fresh strawberries come together to create a cake that’s perfect for tea time, birthdays, or any cozy afternoon treat. Puree the strawberries for a smooth swirl, gently swirl into the batter, and bake until golden. Serve plain, dusted with powdered sugar, or drizzled with glaze. Every slice is a visual and flavorful delight, perfect for sharing with family and friends. Easy, comforting, and irresistibly fruity.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 65 mins | Cool: 20 mins
📝 Notes
- Room temperature butter and eggs for smooth batter.
- Puree strawberries and strain seeds for smooth swirl.
- Don’t over-swirl, or the marbled effect disappears.
- Store airtight at room temp for 4 days or freeze for 2 months.
🍽️ Nutrition (per slice)
Calories: 310 | Sugar: 22g | Fat: 16g | Saturated Fat: 9g | Carbohydrates: 36g | Fiber: 1g | Protein: 5g | Cholesterol: 90mg
Strawberry Swirl Pound Cake
- Prep Time: 20 mins
- Cook Time: 65 mins
- Total Time: 1 hr 25 mins
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Swirl Pound Cake is moist, buttery, and beautifully marbled with fresh strawberry puree. Perfect for tea time, birthdays, or cozy afternoons, it combines simple ingredients with a stunning visual effect and delicious flavor.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) whole milk
- ½ cup (120g) fresh strawberries, pureed
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in vanilla extract.
- Sift together flour, baking powder, and salt. Gradually add to butter mixture, alternating with milk.
- Pour half the batter into pan. Dollop half the strawberry puree. Repeat with remaining batter and puree.
- Swirl gently with a knife or skewer.
- Bake 60–70 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
Notes
Room temperature butter and eggs for smooth batter. Puree strawberries and strain seeds for smooth swirl. Don’t over-swirl or the marbled effect disappears. Store airtight at room temp for 4 days or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Conclusion
Baking this Strawberry Swirl Pound Cake always brings a sense of warmth and comfort to my kitchen. The soft, buttery slices with vibrant strawberry swirls are as beautiful as they are delicious. It’s the kind of cake that brings family and friends together, sparks conversation, and creates happy memories. I hope this recipe fills your home with the same love and joy it brings mine. Enjoy every slice with a cup of tea and a smile you deserve it!