Strawberry Swirl Pound Cake with Vanilla Glaze and Crumb Topping

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Strawberry Swirl Pound Cake with Vanilla Glaze and Crumb Topping

This Strawberry Swirl Pound Cake is a beautiful, moist dessert infused with rich vanilla flavor and a vibrant strawberry swirl. Finished with a simple vanilla glaze and a buttery crumb topping, it’s the perfect balance of elegance and indulgence—ideal for spring gatherings, afternoon tea, or whenever you need a slice of sweetness.

Enhanced Ingredients Formatting:

For the Cake:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup strawberry puree (or strawberry jam thinned with water)
  • A few drops red food coloring (optional)

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

For the Crumb Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 1/4 tsp salt

Instruction Headings for Readability:

1. Prepare the Cake:

  • Preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In a large mixing bowl, cream the butter and sugar for 3–4 minutes until fluffy.
  • Add the eggs one at a time, mixing well after each. Stir in the vanilla.
  • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour.

2. Create the Swirl:

  • Pour half the batter into the prepared pan.
  • Mix strawberry puree (and food coloring if using) into the remaining batter.
  • Pour over the first layer and swirl gently with a knife for a marbled effect.

3. Bake the Cake:

  • Bake for 75–85 minutes, or until a toothpick comes out clean.
  • Cool in the pan for 15 minutes, then transfer to a wire rack to cool fully.

4. Make the Crumb Topping:

  • Combine flour, sugar, melted butter, and salt. Stir until it resembles coarse crumbs.

5. Prepare the Glaze:

  • Whisk together powdered sugar, milk, and vanilla until smooth and pourable.

6. Assemble the Cake:

  • Drizzle glaze over the fully cooled cake.
  • Immediately sprinkle with crumb topping, pressing gently to help it stick.

7. Serve:

  • Slice and enjoy with tea, coffee, or fresh strawberries and whipped cream.

Extra Notes:

  • Try raspberry, blueberry, or blackberry puree for fruity variations.
  • Store covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Best served the next day for maximum flavor

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