Strawberry Swirl Pound Cake

1. Preheat your oven to 350F. Grease a standard 9x5-inch loaf pan and line it with parchment paper leaving handles overhanging on the edges so you can remove the cake later.

Make the Batter

1. Using a hand mixer or stand mixer, cream the butter and sugar together at medium speed until light and fluffy, approximately 2 minutes.
2. Add the eggs one at a time, beating on low speed after each egg until fully incorporated into the mixture before adding another egg. Stir in the strawberry extract.
3. Whisk together the flour, baking powder and salt in a medium sized bowl.
4. Add half of the flour mixture to the wet ingredients, beating on low speed until fully incorporated. Add in the other half, mixing until combined. Do not overmix.
5. Remove half of the batter and place into a clean bowl. Stir in the sliced strawberries.
6. Add the strawberry jam to the batter in the mixing bowl and beat on low speed until combined. If desired, you can add in a couple drops of red food coloring.

Prepare the Batter Layers

1. Start with a layer of the batter with the fresh strawberries. You are then going to alternate layers between the pink and white batter.

Bake the Pound Cake

1. Bake in the preheated oven for 65-75 minutes or until a toothpick or cake tester inserted in the center of the pound cake comes out clean with only a few crumbs attached.
2. If your pound cake browns too quickly on the top, which it most likely will, cover it lightly with a piece of aluminum foil.
3. Remove from the oven and let the cake cool for 20 minutes.
4. Remove it from the pan using the parchment paper handles and place it on a cooling rack to cool completely
5. Prepare the buttery icing glaze, adding a drop or two of food coloring for color, and strawberry extract to flavor it, if desired.
6. Drizzle the frosting on top of the cooled cake and let the glaze set until crackled.
7. Slice and serve.