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Strawberry Swirl Pound Cake

By Paula Deen


Featured in:

Paula Deen's Southern Baking

Difficulty: Hard

Prep time: 20 minutes

Cook time: 70 minutes

Servings: 12


  • 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


Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and granulated sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Beat in extracts.

In a large bowl, whisk together flour and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with ½ cup buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

Pour one-third of batter into prepared pan. Dollop 8 rounded teaspoonfuls strawberry glaze onto batter, and swirl together with a wooden skewer. Repeat batter and glaze procedure once; top with remaining batter.

Bake until a wooden pick inserted near center comes out clean, about 70 minutes. Let cool in pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack.

In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth; drizzle onto cooled cake. Garnish with strawberries, if desired. Cover and refrigerate for up to 3 days.

Baking Tip: You can find strawberry glaze in the produce section of grocery stores. It’s similar in consistency to lemon curd.