Paula Deen Strawberry Swirl Pound Cake

Paula Deen strawberry swirl pound cake is a tender, buttery Bundt cake with cream cheese, almond extract and strawberry glaze ribbons that takes 1 hour 30 minutes. Save this easy strawberry dessert for potluck tables, church suppers or holiday gatherings, because it's a make-ahead Southern classic.

Alternate the flour mixture with the buttermilk and beat only until each addition is just combined. Overmixing builds up gluten, and then a pound cake that should be tender turns tough and dry.

Paula adds cream cheese to the butter and sugar, which gives the crumb a rich, tangy softness that a plain butter pound cake doesn't have. She also layers the batter in thirds with dollops of strawberry glaze, so every slice gets a pink swirl all the way through.

Paula Deen Strawberry Swirl Pound Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

520

kcal

Cream cheese and butter make a dense but tender crumb with a pink strawberry ribbon running through each slice. A simple buttermilk glaze sets on the cooled cake and gives it a sweet, soft finish.

Ingredients

• 1 cup unsalted butter
  

• 1 (8-ounce) package cream cheese, softened
  

• 3 cups granulated sugar
  

• 4 large eggs, room temperature
  

• 1 teaspoon almond extract
  

• ½ teaspoon vanilla extract
  

• 4 cups All-purpose flour
  

• 1 tablespoon baking powder
  

• ½ cup plus 2 tablespoons whole buttermilk, divided
  

• ⅔ cup prepared strawberry glaze
  

• 2 cups Confectioners' sugar
  

• fresh strawberries, for garnish
  

Directions

• Prep the pan: Preheat the oven to 325°F. Spray a 15-cup Bundt pan with baking spray with flour so the cake releases cleanly later.
• Cream the butter: Beat 1 cup unsalted butter, 1 package cream cheese and 3 cups granulated sugar in a stand mixer with the paddle attachment. Go at medium speed for 4 to 5 minutes until fluffy, stopping to scrape the bowl.
• Add eggs and extracts: Add 4 room temperature eggs one at a time, beating just until combined after each. Then beat in 1 teaspoon almond extract and ½ teaspoon vanilla extract.
• Mix the batter: Whisk 4 cups flour and 1 tablespoon baking powder together in a large bowl. With the mixer on low, add it to the butter mixture alternately with ½ cup buttermilk, starting and ending with flour and mixing just until combined.
• Layer and swirl: Pour one-third of the batter into the pan and dollop 8 rounded teaspoonfuls of the ⅔ cup strawberry glaze on top. Swirl it in with a wooden skewer, then repeat once and finish with the remaining batter.
• Bake the cake: Bake for about 70 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then turn it out and cool completely.
• Glaze and garnish: Whisk 2 cups confectioners' sugar with the remaining 2 tablespoons buttermilk until smooth. Drizzle it over the cooled cake and top with fresh strawberries, then cover and refrigerate for up to 3 days.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Where do I find strawberry glaze for this cake?

Look in the produce section of the grocery store, where it's sold near the fresh strawberries. It has a thick consistency similar to lemon curd, so it stays in ribbons instead of melting into the batter.

Can I use strawberry jam instead of glaze?

Jam is thinner and sweeter, so it can sink into the batter and bake out of the swirl. If you try it, warm and strain it first, and spoon it on in smaller dollops.

How long does this pound cake keep?

Cover it and keep it in the refrigerator for up to 3 days. Let a slice sit at room temperature for a few minutes before serving so the crumb softens.

Can I make it the day before a party?

Yes, bake and cool the cake a day ahead and store it covered. Add the buttermilk glaze and the fresh strawberries shortly before serving so they look their best.

Why did my pound cake turn out dry or tough?

Overmixing after the flour goes in is the most common cause, so stop as soon as each addition is combined. Baking past the 70 minute mark can dry it out too, so start checking with a pick near the end.