I took inspiration from this delicious looking Strawberry Swirl Pound cake from The Kitchen Paper to make my own version of this yummy looking cake. I saw it and knew I had to make it. It is so pretty and girly and everything delicious. Who doesn’t love strawberries? And, the strawberries out here are CRAZY good. Like, for real. They are these perfect jewels that look just like rubies.

When making this recipe, I followed the ingredients, but obviously made some changes. I love lemon and strawberries together. They both scream summertime for me, so I decided to turn this cake into a lemon and strawberry cake. Also, to make the dessert a little healthier, I used half of the sour cream and then half vanilla greek yogurt. I also made my own strawberry compote by reducing the strawberries in water and sugar with a touch of vanilla. Don’t let the word compote intimidate you, it is just reducing fruit in a liquid and bringing out the natural sugars.  If you are interested in making this recipe, follow the directions suggest by The Kitchen Paper. Add in the juice and lemon zest of 2 lemons, about 2 tsp of cinnamon, and the substitution of half sour cream and half vanilla Greek yogurt.

I think you will be pleasantly surprised by the texture and flavor of this cake. It is light and velvety and full of delicious lemon and strawberry flavor. I could have cooked my cake a bit longer because it was in a bundt pan instead of a loaf pan, but sometimes having a slightly undercooked center is really yummy. In this case it worked for me, but if I make this again, I will be sure to cook it a tad longer! Enjoy!

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