# Components:
→ Strawberry Swirl
01 - 1 cup fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon cornstarch
→ Pound Cake
05 - 1 1/2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, room temperature
09 - 1 cup granulated sugar
10 - 3 large eggs, room temperature
11 - 1/3 cup sour cream, room temperature
12 - 1/4 cup whole milk, room temperature
13 - 1 1/2 teaspoons vanilla extract
→ Vanilla Glaze
14 - 3/4 cup powdered sugar, sifted
15 - 1 1/2 to 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring frequently, until strawberries break down and mixture thickens slightly. Dissolve cornstarch in 1 teaspoon water, stir into strawberry mixture, and cook for 1 minute until thickened. Remove from heat and cool completely.
03 - Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract.
04 - On low speed, alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Do not overmix.
05 - Pour half the batter into prepared loaf pan. Spoon half of cooled strawberry mixture over batter and swirl gently with a knife. Repeat with remaining batter and strawberry mixture, swirling the top layer.
06 - Bake for 50 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
07 - Whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over cooled loaf and allow glaze to set before slicing.
