Strawberry runny pound cake

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There’s something magical about slicing into a pound cake and finding a ribbon of gooey, sweet strawberry filling in the center. This Strawberry Runny Pound Cake is not your average loaf—it’s a moist, buttery cake baked with a swirl of luscious strawberries that stays just a little gooey and juicy, creating the perfect balance of richness and fruity freshness. Whether served warm with whipped cream or cooled with a dusting of powdered sugar, this cake is a true showstopper.

Ingredients:

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • ½ tsp almond extract (optional, but delicious)

  • 2 cups all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup sour cream or plain Greek yogurt

For the Runny Strawberry Filling:

  • 1 ½ cups fresh strawberries, hulled and diced

  • ⅓ cup sugar

  • 1 tbsp lemon juice

  • 2 tsp cornstarch

  • 2 tbsp water

  • Instructions:

    Make the Strawberry Filling:

    1. In a small saucepan, combine diced strawberries, sugar, and lemon juice over medium heat.

    2. Stir until the mixture becomes syrupy and the strawberries start to break down.

    3. In a small bowl, mix the cornstarch with water to make a slurry. Add to the strawberries and stir until thickened slightly (still runny but not watery).

    4. Remove from heat and cool to room temp.

    Make the Pound Cake:

    1. Preheat oven to 325°F (163°C). Grease and flour a loaf pan (9×5 inch).

    2. In a large bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes).

    3. Beat in the eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.

    4. In a separate bowl, whisk flour, baking powder, and salt. Add to the wet ingredients in batches, alternating with sour cream. Do not overmix.

    5. Spoon half of the batter into the loaf pan. Spread half of the strawberry filling in a line down the center.

    6. Add remaining batter, then top with the rest of the strawberry filling, swirling slightly with a knife if desired (leave pockets of runniness!).

    Bake:

    1. Bake for 60–75 minutes, or until a toothpick inserted into the non-strawberry part comes out clean.

    2. Cool in the pan for 15 minutes, then transfer to a wire rack.

    3. Optional Glaze:

      • ½ cup powdered sugar

      • 1–2 tbsp milk

      • Splash of vanilla extract

      Mix and drizzle over cooled cake for a sweet finish.

    4. Tip: Want an extra runny center? Serve the cake slightly warm, or reheat slices for 10–15 seconds in the microwave before serving.

      Would you like a version with cream cheese added or a strawberry glaze on top too?

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