Bake Along #113 – Strawberry Swirl Pound Cake

Bake Along #113 – Strawberry Swirl Pound Cake

Bake Along #113 – Strawberry Swirl Pound Cake

That’s only during this season of the year, I use strawberries and if I skip this now, I may never use it for the rest of the year. But at the same time, I had a lovely pack of butter from Srilanka ( dang!! again ) . I wanted to relish the flavor of the butter and also make use of the strawberries and infuse its flavor without any artificial essences as artificial flavorings are a never to go choices in my life

Most beautiful crumb, absolutely delicious flavor, hint of strawberry, its citrus-ness that blends and pairs up with vanilla and butter.

Once the cake is baked, you could also cover the top of the cake with fresh strawberry puree glaze, that will add more flavor to every bite. I decided not to hide the beauty of the baked slices of strawberries that decked up the top.

I have layered the strawberry puree once between 2 layers of the cake batter, you can also add the puree in 2 layers, between 3 layers of the cake batter for a better visual and that would also allow the flavor to wide spread with in the cake.


Recipe inspired from – thekitchenpaper

  • Butter – 227 gms
  • Sugar – 2 1/4 cups
  • Eggs – 6
  • Vanilla extract – 2 teaspoons
  • Curd – 1 cup
  • All-purpose flour – 3 cups
  • Cornflour – 1/4 cup
  • Salt – 1 teaspoon
  • Baking powder – 2 teaspoons
  • Fresh strawberries – 1 1/4 cup
  • Sugar – 2 tablespoons


1. Pre-heat oven to 150 degree C. Line up a 10 inch round baking pan with butter paper along the bottom and the sides. Butter the same. Set aside.

2. Sift together all-purpose flour, cornflour, baking powder and salt. Set aside

3. Hull the strawberries and cut them out vertically. Reserve few good looking slices to place on top of the batter and the rest for pureeing.

4. Add the slices to puree, into the jar of your mixie/food processor along with 2 tablespoons of sugar.

5. Puree strawberries and sugar until smooth. Set aside.

6. Add the butter into the bowl of your electric beater. Beat for about 4 to 5 minutes on medium high speed until the butter becomes soft and fluffy.

7. Once the butter is fluffy, add sugar and beat again on medium high speed for 5 to 7 minutes until the mixture becomes creamy and pale in colour. Do not skip to cream at this step. This forms the structure of your cake

8. Add the eggs one by one and beat really well for about a minute after each addition.

9. Add vanilla extract and curd and beat on medium high speed for 2 minutes until the liquid mixture is fully incorporated.

10. Add the flour mixture in 3 parts, beating on low speed just until combined. Do not over mix.

That’s the final batter. That someone/something I fell in love with today <3

11. Pour half the batter into the prepared baking tray.

12. Add the strawberry puree over the batter in the baking pan.

13. Add the remaining batter on top of the strawberry puree and spread it out evenly

14. Use a knife to swirl around the batter to spread out the puree.

15. Arrange the reserved strawberry slices on top of the batter and press down gently. Bake in pre-heated oven at 150 degree for 50 to 60 minutes or until a tooth pick inserted into the center of the oven comes out clean.

16. Cool on wire rack. Invert pan gently and remove the cake from the pan. Remove the butter paper carefully. Devour it warm.

I would have also liked more slices of fresh strawberries mixed inside the batter and then the puree added in 2 layers between 3 layers of batter. The strawberry slices on top which get baked, are shrunk and look damn sexy and they add a wonderful flavor when you bite into it. Well, you need more slices. Trust me!