Strawberry Swirl Sour Cream Pound Cake

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: slices

Calories: 423kcal

Author: Jazzmine Woodard

An easy, dreamy sour cream pound cake with swirls of fresh strawberry flavor made the southern way

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Equipment

1 bundt pan or tube pan
1 stand mixer or hand mixer
1 cutting board
1 knife
2 mixing bowls
1 whisk
1 silicone spatula or kitchen spoon

Ingredients

For the Pound Cake

1 pound butter softened to room temperature
1 ¾ cup granulated sugar
6 eggs at room temperature
1 cup sour cream at room temperature
2 teaspoons vanilla extract or vanilla bean paste
4 cups flour sifted
½ teaspoon fine sea salt
1 ½ ounces freeze-dried strawberries

For the Sugared Strawberries

½ pint strawberries
1 tablespoon granulated sugar
1 teaspoon almond extract

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
powdered sugar sifted

Instructions

To make the strawberry marble pound cake

Preheat oven to 350 degrees. Grease and flour a bundt pan and set aside.
Cream butter in a stand mixer or food processor until smooth and a slightly lighter shade of yellow (about two minutes). Add sugar and continue to cream for three minutes. Then add eggs, one at a time, followed by sour cream, and vanilla extract and continue mixing until uniform.
1 pound butter, 1 ¾ cup granulated sugar, 6 eggs, 1 cup sour cream, 2 teaspoons vanilla extract
In another bowl, whisk together flour and sea salt. Add this dry mixture to creamed butter mixture in two batches and mix until just combined. Give the batter a few stirs by hand to make sure no dry pockets remain.
4 cups flour, ½ teaspoon fine sea salt
Add freeze-dried strawberries to a blender or food processor and pulse until ground into powder. Divide cake batter in half and mix ground strawberries into one half of the batter until it is a uniform bright pink color.
1 ½ ounces freeze-dried strawberries
Scoop batter into prepared pan, alternating between plain batter and strawberry batter. Once pan is about halfway full, use a butter knife to swirl the two batters together. Repeat with remaining batter.
Place pan on middle rack of oven and bake for about an hour and 20 minutes or until a toothpick inserted into multiple parts of the cake comes out clean.
Remove cake from oven and let it sit in pan for about 10 minutes then carefully invert it onto a plate to finish cooling to room temperature.

To make the strawberries and cream

While pound cake bakes, prepare macerated strawberries: Hull and slice strawberries and add to a small bowl, followed by sugar and almond extract. Stir to coat strawberries then set bowl in refrigerator until ready to serve.
½ pint strawberries, 1 teaspoon almond extract, 1 tablespoon granulated sugar
While the cake cools, make whipped cream: Add heavy cream, powdered sugar, and vanilla extract to a bowl and beat at medium-high speed until stiff peaks form (3-4 minutes).
1 cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
Dust cooled pound cake with powdered sugar and serve with whipped cream and macerated strawberries.
powdered sugar

Video

Notes

Preparation

Don't over mix the cake batter. This will activate the gluten and you'll wind up with a tough cake. Stir and scrape your batter bowl until everything is just combined and no dry pockets remain.

You can bake this cake up to four days ahead of time with good results. Just be sure to follow the proper storage instructions below and store the strawberries and whipped cream separately.

Macerated strawberries can be prepped up to two days in advance.

Storage

This pound cake typically keeps well at room temperature for a few days and, beyond that, I recommend storing in the refrigerator to store for up to one week. Wrap it snugly in plastic wrap or cut into pieces and place in an airtight container to retain moisture as the fridge can dry it out.

To freeze, wrap the fully cooled cake tightly in plastic wrap then again with aluminum foil before putting in the freezer. You can do this with either a whole or half cake or with individual slices. Keeps for up to three months.

Nutrition