Strawberry Swirl Cream Cheese Pound Cake

Strawberry Swirl Cream Cheese Pound Cake

During the summer when I was a kid, dessert on Sunday almost always meant angel food cake, strawberries and whipped cream. It was one of my favorite treats; even better were the Sundays when a pound cake magically appeared on my grandma’s table, along with the standard strawberries and whipped cream. We never had pound cake often, so it was definitely a treat to be cherished when it graced the dinner table. I loved the dense texture of the cake, how rich and moist it always was, and I especially loved the crust. It was my favorite part! I’ve since come to love pound cake for the absolute ease with which it can be prepared and the versatility with which it can be served. It’s the perfect dessert to have stashed in the freezer for unexpected company. I adore cream cheese pound cakes because of the extra little “oomph” in flavor and since I love it paired with strawberries so much, I decided to put the strawberries in the cake!

Strawberry Swirl Cream Cheese Pound Cake

Like all pound cakes, this one comes together pretty much effortlessly. A fabulously large amount of butter, sugar and eggs are creamed together before flour is added. Most pound cake recipes call for all-purpose flour, however I used cake flour, which creates more of a lighter, tender crumb than the all-purpose flour. It’s a subtle change, but I think it makes a huge difference in the texture of the pound cake.

Strawberry Swirl Cream Cheese Pound Cake

My mom declared this cake one of the top five things that I have made, ever. That’s pretty high praise, considering I make (and she samples) hundreds of recipes a year. She first tasted a piece of it at work with a cup of coffee; she promptly emailed me to tell me how much she loved it, using all capital letters. That’s enthusiasm! This is definitely a basic recipe worthy of being stashed away in a “tried and true” recipe box. Some day your grandchildren might reminisce about eating this cake at your house!

A quick parting note: If you prefer a plain cream cheese pound cake, you can use this exact recipe (the same baking time and temperature) and simply omit the strawberry swirl filling.

Strawberry Swirl Cream Cheese Pound Cake

One year ago: Strawberry Cream Cheese Crumble Tart
Two years ago: Top 10 List: Favorite Cake Recipes
Three years ago: Toffee Pretzel Bark

Strawberry Swirl Cream Cheese Pound Cake

Yield: 10 to 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

An incredibly dense and moist cream cheese pound cake with a strawberry swirl running through the middle.

Ingredients:

For the Strawberry Swirl:
⅔ cup finely diced fresh strawberries
¼ cup granulated sugar
¼ cup water
1 tablespoon cornstarch

For the Pound Cake:
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Make the Strawberry Swirl: Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.

2. Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.

3. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

4. Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the strawberry filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.

5. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

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122 Responses to “Strawberry Swirl Cream Cheese Pound Cake”

  1. fiona on May 8, 2013 at 12:10 am

    Love every single recipes which posted by you,they’re beyond perfection ! xx

    Reply

  2. Hari Chandana on May 8, 2013 at 12:15 am

    Wowwwwwwwwwwwww…. Looks really amazing and delicious.. Love it :)

    Reply

  3. Kiran @ KiranTarun.com on May 8, 2013 at 12:33 am

    Love the pretty swirls!

    Reply

  4. Ashley @ Wishes and Dishes on May 8, 2013 at 12:35 am

    This is just too gorgeous for words! I bet it tastes as good as it looks!

    Reply

  5. Tieghan on May 8, 2013 at 12:37 am

    WOW!! All caps? This must be so good!! I love that your mom gets to test all your recipes, I make (ok, she willingly does this) mine do the same!!

    This looks great and the strawberry swirl is awesome!

    Reply

  6. Fab on May 8, 2013 at 1:21 am

    Love this recipe!! That cake slice looks so moist, soft, creamy….simply yum!! Strawberries aren’t that abundant where I live, so I’d like to make a chocolate swirl version of this. Any suggestions to what recipe I could use to make the chocolate filling?

    Reply

  7. Laura (Tutti Dolci) on May 8, 2013 at 2:00 am

    Beautiful, I love that strawberry swirl!

    Reply

  8. vampire on May 8, 2013 at 2:19 am

    when using all purpose flour, do i need to add baking powder? and how much if any?
    thanks,

    Reply

    • Michelle on May 8th, 2013 at 11:27 am

      Nope, no baking powder necessary.

      Reply

  9. Averie @ Averie Cooks on May 8, 2013 at 2:57 am

    The fact that your mom said it’s one of the top 5 things you’ve EVER MADE and as you said, hundreds of things per year; things with tons of chocolate, PB, whipped cream, really complicated cakes, etc and this makes the cut. Well, say no more. I love how DENSE and moist it is. Pinned!

    Reply

  10. Sofia on May 8, 2013 at 3:14 am

    I know EXACTLY what I am making this weekend. Such a great treat! I will follow you with a fork and plate anytime!

    Reply

  11. Johlene on May 8, 2013 at 5:03 am

    Like always, your recipe and photos are superb! I love your Blog….!

    I would like to invite you to visit my Blog here in Spain: http://flavoursandfrosting.blogspot.com.es

    Thanks for inspiring me!!
    Johlene
    XX

    Reply

  12. miss messy on May 8, 2013 at 6:39 am

    Looks delicious, i really need to invest in a bundt pan!!

    Reply

  13. Sofy on May 8, 2013 at 6:59 am

    Hi this looks so yummy. Is there no baking powder or soda? X

    Reply

    • Michelle on May 8th, 2013 at 11:27 am

      Hi Sofy, Thank you! No, no baking powder or soda. That’s what creates such a dense cake.

      Reply

  14. Lauren at Keep It Sweet on May 8, 2013 at 6:59 am

    Such a gorgeous dessert! I’m always looking for a new perfect pound cake, will definitely try this!

    Reply

  15. marie @ little kitchie on May 8, 2013 at 7:16 am

    I was thinking this is the perfect Mother’s Day cake, and then to hear the high praise from your mom! What a great compliment!

    Reply

  16. Modern Jane on May 8, 2013 at 7:20 am

    Yum! I have been wanting to make some sort of strawberry cake soon. This one looks great!

    Reply

  17. Tracey on May 8, 2013 at 7:50 am

    Love this idea, Michelle!! I can tell from your pictures that the pound cake has the perfect velvety texture. Looks so good!

    Reply

  18. Rayna on May 8, 2013 at 7:51 am

    This is gorgeous! I’m always looking for ways to use strawberries in baked goods- they are one of my favorite fruits!

    Reply

  19. Ruche on May 8, 2013 at 8:43 am

    I am planning to use all purpose flour… Shd I add baking powder to that? If yes, then how much?
    Or could I use self raising flour instead?
    Please let me know as I am really wanting to make it for the family this week.
    Many thanks

    Reply

    • Michelle on May 8th, 2013 at 11:28 am

      Hi Ruche, I really do recommend using cake flour. If you choose to go with all-purpose flour, there is no need for baking powder. I would not use self raising flour.

      Reply

  20. Carolyn on May 8, 2013 at 8:49 am

    This looks amazing and strawberries are on sale this week! YAY! When you say a prepared Bundt cake pan, is that greased and floured? I don’t use a Bundt pan often so just wanted to double check. It would be a shame to have it stick to the pan : )

    Reply

    • Michelle on May 8th, 2013 at 11:29 am

      Hi Carolyn, Yes, that just means prepared as directed earlier in the recipe, which is greased and floured.

      Reply

  21. Leah | So, How's It Taste? on May 8, 2013 at 8:52 am

    This is making me drool! I love anything strawberry and cream and that pound cake looks fabulous.

    Reply

  22. Katrina @ Warm Vanilla Sugar on May 8, 2013 at 9:02 am

    What a pretty cake for Mother’s Day! Totally saving this!

    Reply

  23. Rachel @ Baked by Rachel on May 8, 2013 at 9:20 am

    So pretty!! Love anything with strawberries.

    Reply

  24. Linda on May 8, 2013 at 9:38 am

    Great praise from your mom. My husband and I just lost the last of our parents and he was just put on a very strict diet. Would love to try and make it.

    Reply

  25. Eva @ Eva Bakes on May 8, 2013 at 9:52 am

    Embarrassingly, my family and I used to eat the frozen Sara Lee poundcake for breakfast! There was nothing quite like a slice of poundcake first thing in the morning. I haven’t eaten pound cake like that since my childhood, but I might start it back up after making this!

    Reply

  26. RavieNomNoms on May 8, 2013 at 10:02 am

    This is gorgeous! I love the simplicity!

    Reply

  27. Christy@SweetandSavoring on May 8, 2013 at 10:15 am

    As I was reading, it was like you were describing a scene at *my* grandmother’s house when I was a child! Pound cake has that nostalgic quality for me, too, but for some reason I’ve never made it!

    Thanks for another great recipe :)

    Reply

  28. Liz @ Tip Top Shape on May 8, 2013 at 10:52 am

    I love pound cake!! When I was growing up my dad ate it for breakfast (which was followed years later by lots and lots of oatmeal when he realized how bad that breakfast was for him, lol) and I would sneak a piece some mornings. So good!!

    Reply

  29. Marcie @ flavor the moments on May 8, 2013 at 10:59 am

    Your cake is a beauty! I love the addition of the strawberry swirl and cream cheese. It looks just delicious!

    Reply

  30. Shanna on May 8, 2013 at 11:11 am

    Saw this and immediately made it. But seen I live in Europe we do everything with grams. I converted the cups but… The cake is really soggy. Could it be possible to get the grams from you? Maybe mine were wrong :(

    Reply

    • Michelle on May 8th, 2013 at 11:33 am

      Hi Shanna, I usually always refer folks to this master weight chart for conversions: http://www.kingarthurflour.com/recipe/master-weight-chart.html. Using that chart and then converting the ounces to grams, these are the conversions that I’ve calculated for the primary ingredients:

      340 grams unsalted butter
      227 grams cream cheese
      595 grams granulated sugar
      340 grams cake flour

      Reply

  31. Shanna on May 8, 2013 at 11:56 am

    Thx for your swift reply! I see that you have the same calculation as me. Maybe i made the strawberrie swirl to liquid. I will try the recipe one more time but will reduce the amount of water with the strawberries and also a little less sugar because it’s a little bit to sweet for my European taste ;) . Keep up the good ‘cooking’ , you are always inspiring :) !

    Reply

    • Betti@Stuttgart on May 8th, 2013 at 7:28 pm

      Hi Shanna, I’m an American in Europe and have to do these conversions all the time. Follow Michelle’s conversions for the butter and cream cheese, but you need to remeasure the sugar and flour using a European measuring cup. 3 cups of sugar or flour = 710 ml EACH (yes, ml of volume) in your European measuring cup. You cannot substitute a gram measurement for the American cups measurements because of the differing densities of the ingredients. The same formula applies anytime you see “cups” in a US recipe: Use 210 ml of volume for one cup. (The same would apply for oats, nuts, peanut butter, etc.) You can also use this conversion calculator: http://www.metric-conversions.org/volume/cups-to-milliliters.htm
      All the best – hope it works!

      Reply

      • Betti@Stuttgart on May 8th, 2013 at 7:36 pm

        P.S. Sorry, I made an error above. The 710 ml still equals 3 cups.
        However, for future calculations, 1 cup = 237 ml (not the 210 ml I wrote above – math afficionados hopefully already noticed the calculation error). I need to get to bed and start dreaming about this cheesecake instead of calculating it to death!

        Reply

      • Michelle on May 8th, 2013 at 11:31 pm

        Hi Betti, I’m just wondering how you can use the same cup measurement for both flour and sugar? They vary greatly in volume, as 1 cup of flour (depending on the type) is around 4 ounces, while 1 cup of granulated sugar is 7 ounces – a huge difference!

        Reply

        • Betti@Stuttgart on May 9th, 2013 at 12:34 pm

          Hi Michelle, very valid question – thanks for asking! That’s exactly the point: The justification is that we are converting a volume measurement to a volume measurement, not a volume measurement to a weight measurement. Our American measuring cups measure volume, not weight, and the European measuring cups are the same. However, they measure in milliliters instead of ounces and cups. Therefore, the one cup measuring line on our American measuring cups equals the 237 ml measuring line on a European measuring cup.

          That’s only in theory, however, because the European measurements are typically in 50 ml increments. Shanna will have to use her European measuring cup, estimate where 237 ml are, and take that times three.

          Just for kicks, I just did an experiment in my kitchen. I have American measuring cups here, so I measured 1 cup of normal white sugar and 1 cup of white enriched flour and then weighed the results on my metric food scale. The results:
          Sugar: 1 c = 210 g, 3 c = 630 g
          Flour: 1 c = 142 g, 3 c = 426 g
          Does that make any sense, or have I just confused the issue more?!?!

          BTW, I discovered your blog last year and really enjoy it. I am learning a lot from you, and you have taken a vicarious seat at our table at several fun parties! You are helping me teach Germans that American food really can be good. Thanks for all your hard work and for sharing with us!

          Reply

      • Shan on May 31st, 2013 at 12:10 pm

        Hi Betti and Michele, yes now i am completely lost :-) . I just visited the recipe again because i want to try and work out what went wrong with the measurements. So if I understand it correct (and please bare with me i am blond ;-)), i should just take the gram measurements for the cream creese and butter BUT use my cups to weigh out the flour and sugar? Won’t i get the same as Betti and get 426 gr of flour and 630 gr of sugar? Or is that the correct weight? Grrrrr i am lost. It should be soooo much easier if everybody would use grams no ;-) ?!

        Reply

        • Michelle on May 31st, 2013 at 6:21 pm

          Hi Shan, Unfortunately, I am not at all familiar with the ml measuring cup that Betti has referenced above. Since grams and ml aren’t routinely used here in the U.S., the best I can do is convert the ingredients to ounces using the King Arthur Flour chart that I linked to above, then convert that to grams.

          Reply

  32. Pamela @ Brooklyn Farm Girl on May 8, 2013 at 12:01 pm

    This just looks delicious. I will definitely be trying this soon for a get together, or just a cheer me up I need cake kinda day!

    Reply

  33. Holly @ EatGreatBEGreat on May 8, 2013 at 1:56 pm

    I love pound cake! This recipe sounds delish!

    Reply

  34. Nancy P.@thebittersideofsweet on May 8, 2013 at 2:04 pm

    This cake looks wonderful and I love the strawberry swirl inside of it!

    Reply

  35. Cindy @ Pick Fresh Foods on May 8, 2013 at 2:27 pm

    It’s definitely strawberry season! Your cake looks so delicious with the fruit inside. :)

    Reply

  36. Ashley on May 8, 2013 at 2:33 pm

    This actually reminds me of a cake my grandma used to make when we were little … I’m going to have to make this for her sometime! She never used strawberries inside the cake though (just always with it on the side) – but I love that swirl : )

    Reply

  37. Susan on May 8, 2013 at 2:38 pm

    Looks divine. Do you cook at altitude? I’m always leery of trying cakes in my mile-high kitchen. What do you think?

    Reply

    • Michelle on May 8th, 2013 at 11:32 pm

      Hi Susan, I do not cook/bake at altitude. You can certainly give it a try – I would just do a little research on how best to adjust the baking time and temperature given how high above sea level you are.

      Reply

    • Jamie on May 22nd, 2013 at 2:39 pm

      I live in Denver too. I just always follow the recipe as is. I really don’t think we have to do anything different. I never follow high altitude directions, I feel cakes, breads, cookies, etc. Come out dry if I do. I will try it tonight and let you know how it goes. :)

      Reply

  38. Kelley Kay on May 8, 2013 at 4:50 pm

    This looks so wonderful – I may make it for myself for Mother’s Day! Thank you for all the great recipes.

    Reply

    • Kelley Kay on May 21st, 2013 at 4:18 pm

      Just as a recap – I did make this for myself on Mothers Day (I have no shame & I did share with the rest of the family!). It was so so so good – awesome with a cup of coffee or by itself. I will add this to my favorite recipes – thank you!

      Reply

  39. Georgia @ The Comfort of Cooking on May 8, 2013 at 5:10 pm

    Wow, what a gorgeous and flavorful looking pound cake! It looks scrumptious and perfect for summer entertaining!

    Reply

  40. Alison C on May 8, 2013 at 6:57 pm

    Just put this in the oven! I can not wait until its done! I made blueberry filling instead since I didn’t have any strawberries on hand.

    Reply

  41. Taylor @ greens & chocolate on May 8, 2013 at 7:59 pm

    I can’t deny the stellar review of BEB’s mom!! This looks and sounds amazing…I think I might need to make it for my mom this weekend. Also I just found out today that it’s National Strawberry Month…even MORE reason to make this!

    Reply

  42. Brooke Schweers on May 8, 2013 at 8:11 pm

    Yum what a beautiful cake. I have never made a pound cake but this recipe is just so tempting I must try!

    Reply

  43. the baking cup - carolina on May 8, 2013 at 10:08 pm

    pound cake is one of those cakes that take me back to my childhood. and i absolutely love it! this is an awesome looking, very summery cake!!

    Reply

  44. Yii-Huei on May 9, 2013 at 5:15 am

    The texture looks to die for! Sounds like such a yummy cake, cream cheese is my favourite :)

    Reply

  45. Debbie Greene on May 9, 2013 at 10:23 am

    Knew this would be delicious,and it is….
    After I baked your wonderful honey cake,best recipe I ever tried for this particular cake, your recipes remain among my faorites.
    Thank you for another excellent recipe.This one too will be made over and over.

    Debbie

    Reply

  46. Erin @ The Spiffy Cookie on May 9, 2013 at 4:20 pm

    I was eyeing this yesterday and guess what? One of my labmates reads your blog too and she brought it in today, so good!

    Reply

  47. Rosie @ Blueberry Kitchen on May 9, 2013 at 5:17 pm

    This looks absolutely gorgeous, such a perfect summery cake!

    Reply

  48. Suzanne on May 9, 2013 at 7:03 pm

    This looks wonderful! I may have to make it this weekend.

    Reply

  49. rachel on May 9, 2013 at 7:36 pm

    So did you say leave it in the freezer? As in, already baked pound cake? How long will it last? I love pound cake and make it regularly and would love to have one in the freezer for emergencies. How do you take it out of the freezer and get it ready for immediate consumption?

    Reply

    • Michelle on May 10th, 2013 at 10:34 am

      Hi Rachel, Yes, I would let it cool completely, then wrap it tightly in plastic wrap, then place in a large ziploc bag. To thaw the entire cake completely you’d need to let it sit out for some time, but you can slice the frozen cake and those slices should thaw in about an hour or so.

      Reply

  50. Lorne Marr on May 9, 2013 at 7:39 pm

    This cake looks delicious! My daughter and me have just been browsing the internet to find some Mother’s Day surprise for my wife and this doesn’t look too difficult to help her with. Thanks for the idea, we will definitely let you know whether it worked for an unskilled cook and his little daughter!

    Reply

  51. Wendy on May 10, 2013 at 10:52 am

    What a beautiful cake! Because I have a crazy schedule tomorrow I’ll be making this tonite (Friday) for Sunday Mother’s Day Brunch. Plan to wrap it tight tonite, then dust with powdered sugar before serving and maybe have a little extra strawberry sauce on the side.

    Reply

  52. Sandy on May 10, 2013 at 11:37 am

    I have just been trying out a lot of pound cake recipes, and I’m so glad to have another one to try! I especially like that you use fresh strawberries instead of jam. Thanks for you instuction about how long to mix the butter and sugar, I’m afraid that the lemon pound cakelets I made this week were too dense because I didn’t beat long enough. BTW, I first discovered your blog for your Penguin and Steeler cookies – my husband is a Pittsburgher and I lived there for 15 years before dragging him across PA to Phila.

    Reply

  53. Susan on May 10, 2013 at 2:29 pm

    This cake looks delicious. Thanks for the beautiful photographs!

    Reply

  54. Laura on May 10, 2013 at 10:37 pm

    It’s in the oven right now. I needed a dessert for Mother’s Day but since we have a small family I expect to be serving the leftovers at a meeting on Monday.

    Reply

  55. Jill on May 11, 2013 at 11:53 am

    I am always inspired by your recipes and photos, Michelle! When I saw this, I instantly thought, Lemon pound cake with raspberry or blueberry swirl would also me yummy! I attempted lemon/raspberry last night, but ran into a couple issues – cake got a little overdone and then wouldn’t come out of the pan. My oven is a little off, so it may have been higher than 325; also, perhaps I didn’t grease/flour the pan enough. I think I also added too much raspberry-sauce. I managed to save much of the cake – and will serve it cut or as a base for raspberry shortcake. Sorry for babbling, but how would you adjust the recipe to add a little lemon flavor to the cake?

    Reply

    • Michelle on May 12th, 2013 at 11:14 am

      Hi Jill, I’m sorry you had some problems. Temperamental ovens are definitely problematic! Also, if you’re using a dark non-stick pan, be sure to reduce your oven temperature by 25 degrees, no matter what you’re baking. For lemon flavor – you could use lemon zest, lemon juice (that would probably be the most subtle) or lemon extract.

      Reply

  56. Kammie on May 11, 2013 at 3:23 pm

    Wow, just made this and it’s still cooling. But I did sneak a slice. I used cake flour and I really think that does make a difference. I did have to cook the strawberry filling at a little higher heat to thicken. I think I might double it next time to have a little more filling in the cake. Mine took about an hour to bake. It is moist, delicious. Love it!

    Reply

  57. Laura Dembowski on May 11, 2013 at 10:58 pm

    Pound cake also brings back tons of great memories for me. I will for sure have to try cake flour the next time I make one.

    Reply

  58. AshleyP on May 12, 2013 at 1:24 am

    I made this the day you posted it – delicious!!! But, my strawberry swirl sunk to the bottom…. What can I do to keep it more in the middle?

    Reply

    • Michelle on May 12th, 2013 at 11:18 am

      Hi Ashley, So glad you enjoyed the cake! To keep the swirl more in the middle, add less batter before adding the swirl, that should keep it closer to the top, so if it drops at all it will still be in the middle.

      Reply

  59. ec on May 12, 2013 at 2:58 pm

    looks stunning.

    Reply

  60. Kay on May 12, 2013 at 4:34 pm

    Made it for Mother’s Day and it was a hit. I didn’t have cake flour so I used the 1 cup all purpose flour minus two tbsp + 2 tbsp cornstarch method. Also I found 3 cups of sugar quite a lot so used 2 cups instead. I made one mistake. I put too much batter into my Bundt pan so the cake had a wide “ring” around the bottom. LOL. Main thing: everybody loved the cake!!!!

    Reply

  61. Lana Kanis on May 12, 2013 at 8:28 pm

    Hi there. This cake looked gorgeous, and I love both pound cake and cream cheese, so I made it for Mother’s Day today. It was the dryest cake I’ve ever had. I couldn’t even talk when I took a bite. I took it out of the oven at 1 1/4 hours of baking, followed the recipe to a T. What do you suppose happened? I’m bake a lot – so I’m not new…Thanks.

    Reply

    • Michelle on May 13th, 2013 at 1:11 pm

      Hi Lana, I’m sorry that the cake didn’t turn out for you. If you followed the recipe to a T, unfortunately I’m not sure what the problem could have been. Did you use a dark non-stick pan? If you did and didn’t reduce the oven temperature by 25 degrees, then it could have overbaked. Also, do you have an oven thermometer? It’s possible your oven ran hot. I see a lot of feedback from other readers who made the cake over the weekend and didn’t have any issues, so I’m not sure I could pinpoint what might have gone wrong for you.

      Reply

      • Lana Kanis on May 13th, 2013 at 8:33 pm

        ahh…you might have nailed it. I did use the dark, non-stick pan and didn’t adjust my temp. Thanks! I’m going to give it another go!

        Reply

  62. Suzanne on May 12, 2013 at 8:38 pm

    I made this for Mother’s Day & it was great! Everyone loved it & my son said that it is his new favorite cake! I bake a lot of cakes so that is a good thing!! I think that the cake flour really made a difference.

    Reply

  63. tracy duncan on May 13, 2013 at 9:35 am

    I made this over the weekend, it was BEYOND amazing!!!!!!!! So good and moist! Very easy to make but the strawberries took forever, I might make without and serve fresh ones with it next time. Thank you so much, amazing…….

    Reply

  64. Krystyn on May 13, 2013 at 12:28 pm

    I too made this for Mothers Day. It was so amazing that I had to stop back by and thank you… as well as tell you that I had rave reviews. I have a feeling that I’ll be making it many many more times in the future. It was the perfect compliment to the day and so delicious!

    Reply

  65. Mikayla on May 13, 2013 at 11:17 pm

    This looks amazing and I am definitely making this soon. Does anybody think a glaze would enhance the flavor a bit more? I have the biggest sweet tooth so the more sugar the better…

    Reply

  66. laura on May 15, 2013 at 12:39 pm

    I made the cake for Mother’s Day–everyone loved it including the neighbors who got leftovers. I think I finally found the “secret” to the cake sold at my Farmer’s Market as The Best Damn Pound Cake. I buy one slice every Sunday when they’re open. I’ve made a plain cake for a luncheon tomorrow and will serve with fresh strawberry sauce on the side.

    Reply

  67. Noêmia Martins on May 20, 2013 at 10:43 am

    Hello, my name is Noêmia. I am Brazilian and I live in Portugal for many years. I made this wonderful cake and wanted to tell you how much I enjoyed! Participated with their recipe World Baking Day and received many compliments. Thanks for sharing your creations! Do not miss any posts!
    A big hug from Portugal,
    : o)
    P.S. Written through a translator

    Reply

  68. Shannon on May 20, 2013 at 2:11 pm

    Could you do this recipe in mini bundt pans?

    Reply

    • Michelle on May 22nd, 2013 at 12:27 am

      Definitely! You’ll just need to reduce the baking time.

      Reply

  69. Dinah on May 22, 2013 at 12:05 am

    Hi, I’m thinking of trying this out with two small bundt pans, ie divide all the ingredients into 2 pans, instead of a regular one, to get 2 mini pound cakes. But I’m assuming the timing of baking would have to be adjusted, perhaps to about an hour instead?

    Reply

    • Michelle on May 22nd, 2013 at 10:31 am

      Hi Dinah, Yes, you’ll need to reduce the baking time if you make smaller pans. How long, I can’t say for sure since I haven’t done it.

      Reply

  70. jen on May 24, 2013 at 8:21 pm

    I made this cake and it was really good, but I had way too much better for my bundt pan, I thought it was a standard size so im not sure what happened. It puffed over my pan more than I would have liked and was a weird shape but it tasted great. The strawberry filling was great too, next time I think ill use more of it, there wasn’t quite enough for my taste. Everyone loved it!

    Reply

  71. Rashmi on May 29, 2013 at 1:55 pm

    Thank you so much for this wonderful recipe, I tried this out as soon as I could and it was fabulous. Only difference was that I used frozen strawberries. Amazing crumb and oh yes the crust….stays atleast a couple of days room temperature…

    Reply

  72. Carole on May 31, 2013 at 4:05 pm

    Lovely work, Michelle! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

    Reply

  73. Deborah @ Delicious Happens on June 9, 2013 at 12:40 pm

    Gorgeous cake!! Going to make one today!

    Reply

  74. Samantha on June 19, 2013 at 11:36 pm

    Sweet baby Jesus, this is some damn good cake. It’s usually hard for me to get on board with an icing-less cake, but I love me some cream cheese in my desserts and the strawberry swirl made it a must-try. I just gobbled up my first slice, and oh my god, this is the tenderest, moistest, buttery-rich, perfectly sweet cake in the whole world. And it was incredibly easy to make! Everybody, do yourself a favour and MAKE THIS.

    Reply

  75. Jelli on June 25, 2013 at 9:24 pm

    I just made this cake with a mango swirl and cannot wait to take it out of the oven to taste. Thanks for the creative twist on an already delicious, basic cake.

    Reply

  76. MomTom on June 30, 2013 at 3:12 pm

    Hi Michelle ( that’s my middle name :-)) . Love your blog. The pepperoni bread is a new staple in my house as well as the cinnamon sugar pull apart bread. I would love to try this with a lemon swirl instead of strawberry. Any ideas on how to do this? Thanks for this blog. You rock girl.

    Reply

    • Michelle on July 1st, 2013 at 11:19 pm

      Hi there, I would probably search out a lemon curd recipe and use that. Enjoy! :)

      Reply

  77. Laurie on September 26, 2013 at 2:59 pm

    I just made this recipe as written and baked it in a standard Wilton bundt cake pan. Yield was way too much. I bet it rose 2″ above the rim. Think 3 cups sugar makes it too sweet, but it does have a nice texture and crumb structure.

    Reply

  78. christine winslow on September 28, 2013 at 2:51 pm

    I have a lot of frozen strawberries left from summer harvest. Do you think I could use those given strawberries are out if season.

    Reply

    • Michelle on October 3rd, 2013 at 12:49 pm

      Hi Christine, I have not used frozen strawberries in this, but I think that they should be okay. Enjoy!

      Reply

  79. KD on October 24, 2013 at 9:02 am

    So sickeningly sweet no one in my house can eat it- including my teenage son! What a waste of good ingredients

    Reply

  80. Allie on November 28, 2013 at 11:05 am

    OMG the cake looks heavenly! Do you think I can bake them in regular round pans ?

    Reply

    • Michelle on November 30th, 2013 at 9:10 pm

      Hi Allie, You would need a very large round pan, and it would certainly not bake up the same. I would recommend sticking with a Bundt or tube pan.

      Reply

  81. Barone on December 20, 2013 at 4:37 am

    Hi whats the best cake mix to use.and ive seen some videos where people separate the the yolk and mix the egg whites later do u think i should that?

    Reply

    • Michelle on December 20th, 2013 at 8:53 pm

      I do not recommend a cake mix for this recipe; I would prepare it as directed above.

      Reply

      • Barone on December 20th, 2013 at 9:00 pm

        sorry i got the cake mix mixed up i mean whats the best cake flour to use

        Reply

        • Michelle on December 20th, 2013 at 9:09 pm

          Hi Barone, I typically use either Swan’s Down or Softasilk.

          Reply

  82. Jennifer Niskanen on February 12, 2014 at 11:21 am

    I have a feeling the sugar and fat could be cut somewhat if the recipie incorportated honey for some of the sugar since it is twice as sweet and applesauce for some of the butter but I am afraid of making the whole thing too wet. Any advice?

    Reply

    • Michelle on February 12th, 2014 at 6:12 pm

      Hi Jennifer, I generally don’t advocate many substitutions, as it will inherently change the texture and final result of the recipe. I have not experimented with either of the modifications you mentioned, so unfortunately, I can’t say how it would turn out.

      Reply

  83. Maria G on April 27, 2014 at 2:13 pm

    I have made this cake before and it was pretty great, even though I was missing a whole stick of butter for the recipe. I think last time I used 2 1/2 cups sugar instead of 3, but it was still a bit too sweet. I’ll cut it back to 2 cups this time and I think I’ll double the amount of strawberry swirl… That was my favorite part of the cake. I’m making it in honor of my boyfriend’s mother and grandmother’s birthdays. They are a pound cake loving family, so this recipe is sure to please!

    Reply

  84. Rebecca on May 28, 2014 at 5:43 pm

    Can I use this recipe in a regular cake pan? My Husband loved dense cakes but I don’t have a bundt pan lol.

    Reply

    • Michelle on May 30th, 2014 at 12:47 pm

      Hi Rebecca, There is too much batter for a single cake pan. You will need a Bundt pan or tube pan or something like that.

      Reply

  85. Jeanne on August 16, 2014 at 11:47 pm

    Hi Michelle when cooking the strawberries after it cools can puree it in a food processor or would that be to much, thanks

    Reply

    • Michelle on August 17th, 2014 at 12:28 pm

      Hi Jeanne, I’m not sure how that would impact the final consistency, but the puree is fairly smooth once it’s finished cooking.

      Reply

  86. Susan on August 28, 2014 at 6:18 am

    Do I need to put baking powder or soda

    Reply

    • Michelle on August 28th, 2014 at 12:19 pm

      Hi Susan, No, there are no chemical leaveners used in this recipe.

      Reply

  87. Patty S on November 17, 2014 at 7:00 pm

    This is not a good time of year for fresh strawberries where I live, but my granddaughter asked for a strawberry cake for her birthday. Could I use frozen strawberries in place of fresh? And if so, should I still use the same amount of sugar, water, and cornstarch? Thank you.

    Reply

    • Michelle on November 17th, 2014 at 8:06 pm

      Hi Patty, I haven’t tried using frozen, but I would probably thaw and drain them first, then keep everything else the same.

      Reply

      • Patty S on November 18th, 2014 at 8:53 am

        Thank you, Michelle. I think I will give that a try.

        Reply

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