This Moist Strawberry Swirl Pound Cake is a treat for the senses – perfect for any dessert table! 🍓🍰
Strawberry Runny Pound Cake
Moist Strawberry Swirl Pound Cake
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
For the Strawberry Swirl:
1 cup fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
Directions:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
Cream the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with sour cream and vanilla.
To make the strawberry swirl, combine strawberries, sugar, cornstarch, and water in a saucepan. Bring to a boil; cook and stir for 2 minutes until thickened.
Pour half of the cake batter into the prepared bundt pan. Spoon the strawberry mixture over the batter. Top with the remaining batter.
Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 350 kcal (per serving) | Servings: 12 servings