This strawberry swirl pound cake has become my go-to celebration loaf whenever I want something nostalgic, bright, and reliably crowd-pleasing. I discovered this combination one spring when the farmers market was overflowing with berries and I wanted to capture that strawberry flavor without relying on fresh fruit alone. The instant strawberry pudding mix gives the crumb an unmistakable strawberry note and an ultra-moist texture, while a touch of strawberry extract pushes the flavor into candy-shop territory in the best way. It slices cleanly, keeps well, and the glaze turns a plain loaf into something that looks like a bakery centerpiece.

I first made this when a neighbor dropped off a jar of strawberry syrup and asked for a favor: bring dessert to a block party. The resulting cake vanished in minutes. People asked for the recipe, then asked for it again at birthday parties and weeknight dinners. The texture is dense but tender, the sweetness bright rather than cloying, and the optional swirl of pink food coloring makes it feel festive without being fussy. This is the sort of treat I love to bake with family, letting the kids add the swirl while I handle the batter and oven timing.

Ingredients

• All-purpose flour: 3 cups. Use a reliable brand like Gold Medal or King Arthur. Measure by spooning into the cup and leveling off to avoid a dense loaf.
• Granulated sugar: 2 1/2 cups. Provides structure and caramelized flavor. Caster sugar works well if you prefer a finer crumb.
• Unsalted butter: 1 cup, softened. Use real butter for the best flavor; let it soften to room temperature so it creams smoothly with sugar.
• Vegetable oil: 1/2 cup. Adds tenderness and helps the cake stay moist even after a few days.
• Large eggs: 5. At room temperature for the best emulsion; they contribute lift and richness to the dense crumb.
• Whole milk: 1 cup. Adds moisture and richness; do not substitute skim without adjusting other fats.
• Instant strawberry pudding mix: 1 (3.4 oz) package. This is the flavor anchor; Jell-O brand or store brand both work.
• Strawberry extract: 2 teaspoons. Enhances the strawberry note without adding extra liquid.
• Vanilla extract: 1 teaspoon. Balances the berry flavor and lifts the overall profile.
• Baking powder: 1/2 teaspoon and salt: 1/2 teaspoon. Small amounts of leavening and salt sharpen flavor and control texture.
• Pink or red food coloring (optional): For a gentle swirl effect, add a few drops to a portion of batter.
• Powdered sugar for glaze: 2 cups. Sift if lumpy for a smooth glaze.
• Strawberry milk: 3 to 4 tablespoons (or regular milk plus 2 tablespoons strawberry syrup). Use more for a thinner glaze, less for thicker.
• Vanilla extract for glaze: 1/2 teaspoon. Keeps the glaze from tasting one-note and adds depth.

Instructions

Prepare the oven and pan: Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-cup bundt pan or a standard loaf pan, tapping out excess flour. Line the bottom with parchment if using a loaf pan to ensure easy removal. Preheating ensures even rise and a golden crust. Cream fats and sugar: In a large bowl, use a stand mixer or handheld beaters to cream 1 cup softened butter with 2 1/2 cups granulated sugar until light and pale, about 3 to 4 minutes. With the mixer running, drizzle in 1/2 cup vegetable oil to create a loose, satiny mixture that traps air for lift. Add eggs and extracts: Beat in the eggs one at a time, allowing each to incorporate fully. Add 2 teaspoons strawberry extract and 1 teaspoon vanilla extract. Scrape the bowl between additions so fat and liquid combine evenly and the emulsion remains stable. Combine dry ingredients: Whisk together 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and the 3.4 oz packet of instant strawberry pudding mix. The pudding mix is fine-grained and disperses quickly, giving both flavor and moisture retention. Alternate dry and milk: With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup whole milk. Begin and end with dry ingredients. Mix just until combined to avoid overworking gluten and keep the crumb tender. Create the pink swirl (optional): Reserve about 1 1/2 cups of batter in a separate bowl. Add a few drops of pink or red food coloring to that portion and fold until color is even. Dollop the colored batter over the base batter in the pan and use a knife to swirl gently, avoiding overmixing so the swirl remains distinct. Bake: Smooth the top and bake at 325 degrees Fahrenheit for 60 to 70 minutes, rotating once halfway through if your oven has hot spots. Insert a toothpick near the center; it should come out with a few moist crumbs but no raw batter. The top should be golden and beginning to pull away from the pan sides. Cool and glaze: Allow the loaf to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Whisk 2 cups powdered sugar with 3 to 4 tablespoons strawberry milk and 1/2 teaspoon vanilla until smooth. Spoon over the cooled loaf so the glaze sets with a sheen.

Storage Tips

Store the glazed loaf at room temperature for up to 24 hours in an airtight container, then transfer to the refrigerator to extend freshness to 4 to 5 days. For longer storage, freeze slices individually on a tray, then transfer to a freezer bag. Thaw wrapped slices at room temperature or overnight in the refrigerator. When reheating a slice, warm for 10 to 20 seconds in the microwave to regain a just-baked softness, or pop it in a 325 degree Fahrenheit oven for 8 to 10 minutes.

Ingredient Substitutions

If you need to make swaps, use a cup-for-cup gluten-free flour blend for a gluten-free version, though texture will be slightly different and may require an extra egg for structure. Swap the butter for an equal amount of coconut oil for a dairy-reduced loaf, keeping in mind the coconut aroma will be noticeable. For a lighter flavor, replace 1/4 cup oil with applesauce, but expect a less tender crust. Use a vanilla pudding mix if you want a subtler berry note paired with fresh strawberries folded into the batter.

Serving Suggestions

Serve thin slices at brunch alongside Greek yogurt and fresh berries, or pair with a bright lemon ricotta for contrast. For an evening dessert, warm slices lightly and top with vanilla bean ice cream and a drizzle of leftover strawberry milk syrup. Garnish with fresh mint leaves and a few sliced strawberries for a bakery-style presentation. The loaf also pairs well with strong coffee or a light, fruity white tea.

Cultural Background

The pound cake has roots in European baking, historically made with a pound each of flour, butter, eggs, and sugar. American adaptations introduced loaf pans, flavor variations, and modern conveniences like pudding mixes. This strawberry variation reflects a mid-20th century American pantry approach that pairs instant mixes with classic techniques to speed up home baking while retaining rich textures. It sits comfortably within comfort baking traditions that favor simple, celebratory loaves.

Seasonal Adaptations

In spring and summer, boost the berry profile by folding 3/4 cup chopped fresh strawberries into the batter, reducing milk by 2 tablespoons. For fall, swap the strawberry pudding for vanilla and stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg. During the holidays, add 2 tablespoons of orange zest to the glaze and a splash of Grand Marnier for an adult twist. Small changes in extracts and fold-ins adapt the loaf to any season.

Meal Prep Tips

Make the batter the night before and keep it refrigerated covered. Bring it to room temperature briefly, stir gently, and bake as directed the next day. Alternatively, bake the loaf and freeze unglazed; thaw and glaze the day you plan to serve for a fresh finish. Slice before freezing for grab-and-go breakfasts and pack individual portions in airtight containers for lunches or snacks.

Ultimately, this strawberry swirl pound cake is a little bit retro and a lot of practical joy. It is forgiving, shareable, and customizable, and it rewards small touches like a proper glaze or a careful swirl with big smiles. I hope it becomes a part of your family’s rotation as it has of mine.