Description
This Strawberry Marble Pound Cake is soft, buttery, and beautifully swirled with fresh strawberry flavor. I bake it when I want something comforting but still special—classic vanilla pound cake with ribbons of sweet strawberry puree in every slice. It’s perfect for spring brunches, coffee time with friends, or a cozy family dessert, and it stays moist for days.
Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 1 cup fresh strawberries, pureed
- 2 tablespoons granulated sugar (for strawberry puree)
- 1 tablespoon lemon juice
- Optional: 1/2 cup finely chopped strawberries (fold into strawberry batter)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment).
- In a saucepan, cook the strawberry puree with 2 tablespoons sugar and lemon juice for 5–7 minutes, stirring, until slightly thickened. Cool completely.
- In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the batter in 3 additions, alternating with the milk, starting and ending with flour. Mix just until combined (do not overmix).
- Divide the batter evenly into two bowls. Stir the cooled strawberry mixture into one half (fold in chopped strawberries if using).
- Spoon alternating dollops/layers of vanilla and strawberry batter into the prepared pan.
- Use a butter knife to gently swirl through the batter in a few slow “S” motions to create a marble pattern.
- Bake for 55–65 minutes, until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs).
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Room-temperature butter, eggs, and milk help the batter emulsify for a tender crumb. Cooking the strawberry puree concentrates flavor and prevents a soggy center. Swirl gently—too much mixing will turn the batter pink instead of marbled. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days (bring to room temp before serving). Freeze wrapped slices up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg