Strawberry Swirl Bundt Cake

A soft buttery cake with fresh strawberry sauce and topped with lemon-infused icing, this strawberry swirl pound cake by Yoga of Cooking is the perfect spring dessert with a twist.

Strawberry Swirl Bundt Cake

Strawberry Swirl Bundt Cake

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 1 Cake
Calories: 621kcal

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Strawberry Swirl:

  • 1/2 cup granulated sugar
  • 3 Tbsp corn starch
  • 2 1/2 cups fresh strawberries
  • 1 Tbsp lemon juice

Pound Cake:

  • 1 cup butter room temperature
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 Tbsp vanilla paste or extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp kosher Salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup sour cream


  • 3 cups powdered sugar sifted
  • 1 Tbsp lemon juice
  • 3 Tbsp boiling water


  • 10 fresh strawberries
  • Spring flowers


For the Strawberry Swirl:

  • In a saucepan, whisk together the sugar and corn starch.
  • In a food processor or blender, process the strawberries until smooth, about 1 minute. Transfer to saucepan with sugar mixture and stir to combine.
  • Heat over medium-low heat, stirring constantly until mixture begins to thicken, about 3-5 minutes. Remove from heat and stir in the lemon juice.
  • Transfer mixture to a glass bowl and let cool for 10 minutes.

For the cake:

  • Preheat the oven at 350°F. Grease a 10 cup Bundt pan or a 10 inch loaf pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until lighter in color and smooth texture (5min). Beating on medium, start adding 1 egg at a time, followed by the vanilla.
  • In a separate bowl, combine the flour, salt, baking powder and baking soda. Alternate adding the dry ingredients and the sour cream, in 3 additions, beginning and ending with the dry ingredients.
  • Pour 1/2 of the batter into the prepared pan.
  • Using a teaspoon, make 8 dollops of the Strawberry Swirl mix and with a butter knife, make swirls around the cake without over-mixing. Repeat the same process one more time.
  • Bake for 45-50 minutes, until a toothpick inserted in the center (or sides if using a Bundt pan) comes out clean (internal temp should be 190°F or higher). Time will vary depending on your oven. Let cool in the pan for 15 minutes before transferring to a cooling rack.

For the Icing:

  • Start by sifting the powdered sugar into a large bowl.
  • Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water.
  • Work a spoon against the sides of the bowl, getting rid of clumps until reaching a desired consistency. If it’s too thick, add 1 tablespoon of boiling water at a time. If it’s too runny, add 1/4 cup powdered sugar.
  • Spoon (or transfer to a piping bag without a tip) onto cake, going around the top, rotating the cake until it glides down the sides.
  • Decorate with fresh strawberries and spring flowers.


Calories: 621kcal | Carbohydrates: 107g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 457mg | Fiber: 2g | Sugar: 79g

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