1. Make the Strawberry Swirl
In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
Cook over medium heat for 5-7 mins, mashing slightly, until thickened.
Let cool completely.
2. Prep the Oven & Pan
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan (or two loaf pans).
3. Cream Butter, Cream Cheese & Sugar
Beat butter and cream cheese until smooth.
Gradually add sugar, beating until light and fluffy (~5 mins).
4. Add Eggs & Dry Ingredients
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix dry ingredients into the batter until just combined.
Stir in vanilla extract.
5. Layer & Swirl the Batter
Pour ⅔ of the batter into the pan.
Dollop ½ of the strawberry mixture on top.
Add remaining batter, then swirl in the rest of the strawberries with a knife.
6. Bake to Perfection
Bake for 75-90 mins (until a toothpick comes out clean).
Cool in the pan 15 mins, then invert onto a rack to cool completely.
7. Glaze & Serve
Whisk together powdered sugar, milk, and vanilla (optional).
Drizzle over cooled cake and garnish with fresh strawberries.
Pro Tips for the Best Pound Cake
🍓 Use room temp ingredients – Ensures a smooth, even batter.
🔥 Low & slow baking – Prevents dryness and ensures even cooking.
🌀 Don’t overmix the swirl – Gentle swirls = prettier marbling.
❄️ Freezes beautifully – Wrap slices tightly for up to 3 months.
FAQs
❓ Can I use frozen strawberries?
Yes! Thaw, drain excess liquid, and proceed as directed.
❓ Why did my cake sink?
Overmixing or underbaking can cause sinking. Ensure proper bake time!
❓ Can I make this in loaf pans?
Yes! Divide batter between two 9x5-inch loaf pans and bake 50-60 mins.
❓ How do I store leftovers?
Room temp: 3 days (covered).
Fridge: 1 week (bring to room temp before serving).
