Strawberry Swirl Pound Cake

I'm always eager to make a dish to take to family or friend gatherings. Last week, I had promised to bring a dessert to a late lunch with my family, but totally did not plan accordingly. I needed to come up with something quick and this is what came out of it. I even had all the ingredients at home! No grocery store trip was needed (I always have frozen fruit in the freezer for quick smoothies). Also, I cheated and used regular flour instead of cake flour.

The difference between these two is that all purpose flour has more protein and therefore, more gluten than cake flour. If you don't want to use cake flour you can use two tablespoons less per cup of all purpose flour.

Ingredients

3 1/4 cups sifted cake flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

2 1/2 cups sugar

6 large eggs

2 teaspoons vanilla extract

1 cup sour cream

1 1/2 cups strawberries (I used frozen, thawed)

1 tablespoon brown sugar

Directions

1. Preheat the oven to 325 degrees F and prepare two loaf pans with butter and a little bit of flour. 
2. Lightly whisk the cake flour, baking soda, and salt to combine and set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla and sour cream and mix until smooth. Add the dry mixture in batches until incorporated. 
4. Puree the strawberries in a blender with the brown sugar. 
5. Fill each loaf pan halfway up with the batter. Pour half of the pureed strawberries into each pan. Pour the rest of the batter on top in each pan. 
6. Use a butter knife to swirl the batter and puree together. 
7. Bake for 60 minutes or until a toothpick comes out clean. Let cool before slicing.

You can find the original recipe here.