Strawberry Swirl Pound Cake
Indulge in the heavenly goodness of our Strawberry Swirl Pound Cake, where luscious strawberries meet a buttery, tender crumb! This easy-to-make treat features a delightful ribbon of strawberry puree, creating a stunning marbled effect that’s as beautiful as it is delicious. Perfect for celebrations or a sweet afternoon snack, this cake is sure to impress your taste buds!
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 vanilla and 1 strawberry @jello packet
- 1 strawberry jello packet
- 1 strawberry jello packet for Strawberry Crunch
- 1 tsp @McCormick Spices strawberry extract (5 ml)
🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @KerrygoldUSA butter (114 g)
- 4 tbsp melted unsalted butter for Strawberry Crunch (56 g)
- 1/2 stick softened unsalted butter
- 1 and 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream (60 ml)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(5)
- 1 box @Duncan Hines French vanilla cake mix
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 12-15 crushed golden @OREO cookies
Nutrition (per serving)
Calories
686
Protein
10g
Carbs
97g
Fat
29g
👨🍳 Instructions
- 1
Whisk until smooth and then add half of your batter to another bowl and add the strawberry jello packet & 1 tsp strawberry extract.
- 2
To your sprayed Bundt cake pan add half of your vanilla batter, then strawberry, more vanilla and then finish with the strawberry & swirl them both with a knife.
- 3
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 4
Let your cake cool completely before flipping it onto a wired rack.
- 5
For Strawberry Crunch: Mix together 1 strawberry jello packet, 4 tbsp melted unsalted butter, and 12-15 crushed golden Oreo cookies. Blend to get a finer crumb/texture and set aside.
- 6
For Cream Cheese Frosting: Whisk together 1 8oz block cream cheese, 2 cups powdered sugar, 1/4 cup heavy cream, and 1/2 stick softened unsalted butter until smooth. Add over your cooled cake along with your strawberry crunch & enjoy!
💡 Pro Tips
- ✓Dissolve the strawberry gelatin packet in 2 tablespoons of hot water before folding into the batter to ensure even color distribution and prevent streaky pink patches; the gelatin's 92% water content hydrates instantly at 140°F+, creating uniform dispersion versus dry powder clumping.ingredient2 tbsp hot water at 140°F+
- ✓After layering batters in the Bundt pan, use a thin skewer or chopstick (not a knife, which creates too-wide crevasses) to swirl in a figure-8 pattern only 3-4 times—over-swirling breaks the emulsion and causes the delicate vanilla batter to become dense by collapsing air bubbles.technique3-4 swirls maximum
- ✓Insert a toothpick at the thickest point (center near bundt tube) at exactly 55 minutes rather than waiting for the full hour; pound cakes peak at internal temperature of 205-208°F due to their butter-to-flour ratio (1:1), which gelatinizes starches faster than standard layer cakes.timing205-208°F internal temp at 55 minutes
- ✓Crush the golden Oreos to 60-70% fine crumb and 30-40% pea-sized pieces before mixing with melted butter and gelatin; this creates textural contrast and prevents the topping from becoming a dense paste, as the larger pieces trap air pockets that resist moisture absorption.technique60-70% fine crumb / 30-40% larger pieces
- ✓Cool the cake completely to at least 68°F before applying cream cheese frosting because frosting on warm cake (above 75°F) will slump and separate; the butter in frosting has a melting point of 90-93°F and loses structure when it contacts residual heat.timing68°F or below
Share this recipe
Prep
15
min
Cook
60
min
Serves
8
people
Level
intermediate
Share this recipe
Strawberry Swirl Pound Cake
Indulge in the heavenly goodness of our Strawberry Swirl Pound Cake, where luscious strawberries meet a buttery, tender crumb! This easy-to-make treat features a delightful ribbon of strawberry puree, creating a stunning marbled effect that’s as beautiful as it is delicious. Perfect for celebrations or a sweet afternoon snack, this cake is sure to impress your taste buds!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 1 vanilla and 1 strawberry @jello packet
- 1 strawberry jello packet
- 1 strawberry jello packet for Strawberry Crunch
- 1 tsp @McCormick Spices strawberry extract (5 ml)
🥛Dairy & Eggs(8)
- 1/2 cup (1 stick) melted unsalted @KerrygoldUSA butter (114 g)
- 4 tbsp melted unsalted butter for Strawberry Crunch (56 g)
- 1/2 stick softened unsalted butter
- 1 and 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese (227 g)
- 4 eggs (room temperature)
- 1/4 cup heavy cream (60 ml)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(5)
- 1 box @Duncan Hines French vanilla cake mix
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 12-15 crushed golden @OREO cookies
Nutrition (per serving)
Calories
686
Protein
10g
Carbs
97g
Fat
29g
👨🍳 Instructions
- 1
Whisk until smooth and then add half of your batter to another bowl and add the strawberry jello packet & 1 tsp strawberry extract.
- 2
To your sprayed Bundt cake pan add half of your vanilla batter, then strawberry, more vanilla and then finish with the strawberry & swirl them both with a knife.
- 3
Bake at 350 degrees for an hour, checking at the 1 hour mark if it’s finished. If not, leave in for another 10-15 minutes.
- 4
Let your cake cool completely before flipping it onto a wired rack.
- 5
For Strawberry Crunch: Mix together 1 strawberry jello packet, 4 tbsp melted unsalted butter, and 12-15 crushed golden Oreo cookies. Blend to get a finer crumb/texture and set aside.
- 6
For Cream Cheese Frosting: Whisk together 1 8oz block cream cheese, 2 cups powdered sugar, 1/4 cup heavy cream, and 1/2 stick softened unsalted butter until smooth. Add over your cooled cake along with your strawberry crunch & enjoy!
💡 Pro Tips
- ✓Dissolve the strawberry gelatin packet in 2 tablespoons of hot water before folding into the batter to ensure even color distribution and prevent streaky pink patches; the gelatin's 92% water content hydrates instantly at 140°F+, creating uniform dispersion versus dry powder clumping.ingredient2 tbsp hot water at 140°F+
- ✓After layering batters in the Bundt pan, use a thin skewer or chopstick (not a knife, which creates too-wide crevasses) to swirl in a figure-8 pattern only 3-4 times—over-swirling breaks the emulsion and causes the delicate vanilla batter to become dense by collapsing air bubbles.technique3-4 swirls maximum
- ✓Insert a toothpick at the thickest point (center near bundt tube) at exactly 55 minutes rather than waiting for the full hour; pound cakes peak at internal temperature of 205-208°F due to their butter-to-flour ratio (1:1), which gelatinizes starches faster than standard layer cakes.timing205-208°F internal temp at 55 minutes
- ✓Crush the golden Oreos to 60-70% fine crumb and 30-40% pea-sized pieces before mixing with melted butter and gelatin; this creates textural contrast and prevents the topping from becoming a dense paste, as the larger pieces trap air pockets that resist moisture absorption.technique60-70% fine crumb / 30-40% larger pieces
- ✓Cool the cake completely to at least 68°F before applying cream cheese frosting because frosting on warm cake (above 75°F) will slump and separate; the butter in frosting has a melting point of 90-93°F and loses structure when it contacts residual heat.timing68°F or below