Instructions

• Preheat oven to 350°F (175°C). Line a loaf pan with aluminum foil, allowing two opposite sides to overlap for easy removal. Spray the foil-lined pan generously with non-stick spray and set aside.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the 1 cup (2 sticks) unsalted butter (room temperature). Start the mixer on low and beat the butter until smooth.
• Add 2 teaspoons vanilla extract, 1 and 1/2 cups granulated sugar, and 1/2 cup packed light brown sugar to the butter. Beat 1 minute on low, then increase speed to medium and continue beating 3–4 minutes, until the mixture is very light and fluffy.
• Add the 5 large eggs one at a time, beating well after each addition. Stop the mixer when the eggs are fully incorporated.
• In a small bowl, whisk together 1 cup whole milk and 1/3 cup full-fat sour cream until smooth; set aside. In a separate medium bowl, whisk together 2 and 1/2 cups cake flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
• With the mixer on the lowest speed, add the dry flour mixture and the milk–sour cream mixture to the batter in three additions, beginning and ending with the flour mixture (flour, milk mixture, flour). Mix only until just combined after each addition—do not overmix. A few small lumps are okay.
• Using a measuring cup or scoop, transfer 2 and 1/2 cups of the batter into a medium bowl. Add 1/4 cup unsweetened cocoa powder to the reserved batter and whisk until smooth to make the chocolate portion.
• Alternately spoon or scoop portions of the vanilla batter and the chocolate batter into the prepared loaf pan to form layers. When the pan is filled, use a large skewer or chopstick to gently swirl through the batters to create a marbled pattern—do not over-swirl.
• Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from oven and place the pan on a wire rack. Cool the cake in the pan for 10 minutes, then lift the cake out using the foil overhang, remove the foil, and transfer the cake to the rack to cool completely.
• Meanwhile, prepare the strawberries: pick over 1 pound fresh strawberries and discard any that are bad. Rinse the berries in a colander, gently pat dry, hull them, and slice.
• Place the sliced strawberries in a large bowl. Add 1 teaspoon vanilla extract, 1 teaspoon orange zest, 1/4 cup orange juice, and 1/2 cup orange blossom honey. Stir gently to coat the berries, cover the bowl, and refrigerate for at least 2 hours to macerate.
• When the cake is cooled and the strawberries have macerated, slice the pound cake and serve with the prepared strawberries.