This Strawberry Marbled Pound Cake is a festive dessert that combines classic flavors of vanilla and strawberry in an eye-catching, swirled pattern. This cake’s light and airy texture, along with its cream cheese frosting make it the perfect addition to any dessert table.
Strawberry Marbled Pound Cake with Cream Cheese Frosting
Who doesn’t love a good marble cake? And can we talk about the mesmerizing marbled swirl that emerges when a slice is taken that kind of exudes a delightful and celebratory vibe. The flavor of this cake-loaf strikes the perfect balance of being gratifying without being overly indulgent, and I especially admire how it skillfully resolves the age-old dilemma of choosing between strawberry and vanilla.
I love the loaf version of a marbled cake because it’s so quick and easy to put together and there are no layers to fuss with when making it. Each slice is simple and elegant. You could leave off the frosting, but it does help keep the cake moist.
Using freeze dried strawberries (they’re available everywhere, online and in-stores) means you can make this year round. Fresh strawberries, baked into cake, can really create a moisture problem, often steaming and not baking the batter all the way through. That won’t happen with this cake. Enjoy every bite!
Marbled Swirl Success: A Short Tutorial
There is an art to creating a perfectly marbled cake, which can be elusive. It’s either under-swirled, resulting in a bovine-like appearance (think beef marbling), or over-swirled, resulting in a muddy looking mess. One of the most enjoyable aspects of making a marble cake is the anticipation before slicing into it. Will your artistic endeavors yield a beautiful swirl? Here are some helpful tips for achieving the best swirl:
- The checkerboard method: Create a rough checkerboard pattern at the bottom of the pan by alternating between the white and pink batters. Repeat the process for the second layer, ensuring that the pink batter is placed on top of the white batter of the first layer and vice versa.
- Don’t use a knife: Using a knife or spatula for swirling can lead to unwanted thin and wispy patterns, leaving whole chunks of unswirled batter behind. Instead, I prefer to use a thicker and more robust tool, such as the end of a wooden spoon, to create bolder and more defined swirls. It works every time.
- Make big swirls!: To achieve the desired swirl effect we want, start by plunging the end of the wooden spoon into the batter and making big swirls across the pan in a horizontal direction. It will typically take three big swirls to cover the entire pan. Next, make three swirls in the opposite direction, moving back over the initial swirls. Be mindful of reaching all the way to the bottom of the pan, without scraping it and ensure you pay close attention to the corners.
- Z Pattern: Next, drag your wooden spoon handle in a large ‘Z’ shape, moving down the length of the pan and back up again. If you desire an even more defined swirl, you can also try a zigzag pattern or another round of swirling. However, it’s essential to avoid overworking the batter, as this will lead to a muddy and overly-marbled cake.
How to Store, Freeze and Thaw Your Cake
Once you’ve made you’re marbled pound cake, it’s essential to store it correctly to ensure it stays fresh and flavorful for as long as possible. Here are some guidelines on how to store your cake both in the refrigerator and freezer.
Storing your strawberry marbled pound cake in the refrigerator is a simple and effective way to keep it fresh for several days. To begin, allow your cake to cool completely before placing it in an airtight container or wrapping it tightly in plastic wrap. Be sure to cover the entire cake, including the cut sides.
When selecting a container, choose one that fits your cake comfortably without too much extra space. The less air that is present in the container, the better. If you don’t have an appropriately sized container, you can also use a large resealable plastic bag.
Once your cake is safely stored, place it in the refrigerator. Your cake should last for 3-4 days. However, keep in mind that the longer it sits in the fridge, the drier it will become.
If you’re not planning on eating or serving your strawberry marbled pound cake immediately, you can store it in the freezer for several weeks or even months. The key to successfully freezing cake is taking the necessary precautions to prevent freezer burn.
Make sure your cake has cooled completely before preparing it for freezing. Once cooled, wrap it tightly in plastic wrap, making sure to cover the entire cake, including the cut sides. Next, wrap the cake in aluminum foil to create an additional barrier against freezer burn.
If you’re using a freezer-safe container, choose one that is airtight and freezer-safe. Glass containers with locking lids or heavy-duty plastic containers also work well.
Once you securely wrap and store your cake in a freezer-safe container, place it in the freezer. The cake will remain fresh for up to three months.
It’s ok to not frost the cake before freezing. If it is frosted and you want to preserve a few extra slices, place them individually on a sheet pan and freeze initially for an hour and then wrap each slice individually before place in a freezer-safe container.
Thawing Your Cake:
When you’re ready to enjoy your previously frozen pound cake, you’ll want to thaw it correctly. For refrigerated cake, remove it from the refrigerator and let it sit at room temperature for about 30-60 minutes. This will allow it to come to room temperature, which does enhance the flavors and texture. However, I will admit to really liking “cold” cake, so this is up to you.
For frozen cake, remove it from the freezer and place in the refrigerator to thaw overnight. Once thawed, remove plastic wrap and foil and let it sit at room temperature for 30-60 minutes, allowing it to come to room temperature.
If you’re in a hurry, you can also thaw your cake in the microwave. Start by removing the plastic wrap and foil, then place the cake on a microwave-safe plate. Microwave it on a low power setting for 30 seconds at a time, checking it frequently until it has thawed. If your cake is frosted, really pay attention so the frosting does not melt off the cake.
Dessert Wine Pairing for Strawberry Marbled Pound Cake
Something to remember when pairing wine with dessert, if the dessert is sweeter than the wine, it makes the wine taste drier. For example, serving a brut Champagne with cake, is not a good pairing!
Here are a few of my dessert wine suggestions for strawberry marbled pound cake…
- Moscato d’Asti: A sweet and slightly effervescent Italian wine that pairs well with the fruity and vanilla flavors of this pound cake. It’s perfection for this cake.
- Ice Wine: Made from grapes left on the vine until they are frozen, resulting in a concentrated and sweet flavor. Ice wine’s fruity and floral flavors go well with the pound cake. This wine’s natural high acidity helps balance out the sweetness.
- Port: A fortified wine with a rich, full-bodied flavor profile that will match the vanilla and strawberry notes in the cake. Its sweetness and higher alcohol content make it a great choice for a special occasion.
More Strawberry Recipes for Your Spring Dessert Menus!
From shortcakes to muffins, these ice creams, treats, bars and cakes celebrate strawberries at the height of their season and beyond.
- Easy Strawberry Shortcake Recipe
- Strawberry Shortcake Cookies
- Strawberry Froyo
- Strawberry Banana Dessert
- Lemon Strawberry Pound Cake
- Strawberry Chocolate Chip Ice Cream Cake
- Strawberry Yogurt Muffins
- Strawberry Mousse
- Strawberry Pizza
- Strawberry Cheesecake Bars
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Strawberry Marbled Pound Cake
- 1 cup freeze dried strawberries
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup evaporated milk
- 2 tsp vanilla extract
- red food coloring (optional)*
- Optional Garnish: extra pieces of dried strawberries and edible flowers
Cream Cheese Frosting:
- 4 oz. cream cheese, softened
- 4 tbsp. butter, softened
- 1 tsp vanilla extract
- 1-1/3 cups confectioners' sugar
- Preheat oven to 350 degrees F. Prepare a 10 x 5 loaf pan with cooking spray.
- In a food processor, pulverize the freeze dried strawberries, until a fine powder forms. Set aside.
- In a medium mixing bowl, combine flour, baking powder and baking soda with a whisk. Set aside.
- In a separate, large mixing bowl, beat the butter sugar until smooth and creamy. Add eggs and vanilla extract; mix until combined.
- Add flour mixture, alternating with the evaporated milk to the wet ingredients. Beat together until just combined. Do not overmix. Transfer half of the batter into a separate, medium-sized, mixing bowl and fold in strawberry powder and food coloring.
- Using an ice cream scoop, scoop the strawberry and vanilla batter in a checkerboard pattern into the bottom of the pan. Tap the pan on the counter to settle the batter. Create another layer of the checkerboard pattern with the opposite batters on top of each other. (See picture in post above for an example and make sure to read my marbled swirling tutorial in the above post.) Tap the pan on the counter again. Use the end of a wooden spoon to swirl batters together. Tap pan again on the counter. Bake for 55-60 minutes, or until a toothpick comes out clean from the middle.
- When the cake comes out of the oven, place pan on a cooling rack for about 15 minutes before removing the from the pan. Cool completely.
Cream Cheese Frosting:
- In a medium bowl, beat cream cheese, butter and vanilla until smooth and creamy. Gradually add confectioners' sugar until combined. Frost the cake. Garnish with pieces of extra freeze dried strawberries and edible flowers if you choose. Slice and serve.
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