Strawberry Swirl Cream Cheese Pound Cake Recipe

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Introduction

Imagine the perfect blend of rich cream cheese and buttery pound cake, swirled with the fresh taste of strawberries — that’s what you get with this Strawberry Swirl Cream Cheese Pound Cake. This cake is a delightful dessert that combines a velvety cream cheese base with a sweet and slightly tart strawberry swirl. It’s perfect for any occasion, whether it’s a casual get-together or a festive holiday feast. The texture is moist and dense, with the vibrant red swirl adding a touch of color and a burst of fruity flavor in every slice.

Ingredients:

For the Pound Cake:

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 package (8 oz) cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Preparation:

Step 1: Prepare the Strawberry Swirl

  1. In a small saucepan, combine the strawberries, sugar, and lemon juice over medium heat.
  2. Stir occasionally and cook for about 5-7 minutes, until the strawberries release their juices and become soft.
  3. If the mixture seems too runny, add cornstarch and cook for another 2 minutes until it thickens.
  4. Use a blender or food processor to puree the mixture until smooth. Let it cool completely.

Step 2: Make the Cake Batter

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  3. Gradually add the sugar, beating well after each addition until the mixture is light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 3: Layer the Batter and Strawberry Swirl

  1. Pour half of the cake batter into the prepared pan, spreading it evenly.
  2. Spoon half of the strawberry puree over the batter and use a knife to gently swirl it.
  3. Pour the remaining batter on top and repeat the swirl process with the rest of the strawberry puree.

Step 4: Bake the Pound Cake

  1. Place the cake in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  2. If the top starts browning too quickly, cover it loosely with aluminum foil.

Step 5: Cool and Serve

  1. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
  2. Carefully invert the cake onto a wire rack and let it cool completely before slicing.

Cooking Notes:

  • Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature. This helps create a smoother batter and better texture.
  • Swirling Tip: For a more defined swirl, avoid overmixing the strawberry puree into the batter.
  • Pan Choice: A bundt pan gives a beautiful shape, but you can also use a loaf pan or a round cake pan if preferred. Adjust the baking time accordingly.

Serving Suggestions:

  • Serve this cake with a dusting of powdered sugar or a dollop of whipped cream.
  • A scoop of vanilla ice cream pairs wonderfully with the cake’s rich and fruity flavors.
  • Garnish with fresh strawberries and mint leaves for an elegant presentation.

Tips:

  1. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  2. Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
  3. Flavor Variations: Experiment with different fruits like raspberries or blueberries for a unique twist on the swirl.
  4. Glaze Option: Drizzle with a simple lemon glaze (powdered sugar mixed with lemon juice) for added sweetness and zest.

Prep Time:

  • Prep Time: 20 minutes
  • Cooking Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes

Nutritional Information (Per Slice):

  • Calories: 350 kcal
  • Protein: 5 g
  • Fat: 18 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Sugar: 25 g
  • Sodium: 150 mg

Conclusion

This Strawberry Swirl Cream Cheese Pound Cake is a showstopper dessert that combines the creaminess of a classic pound cake with the sweet, fruity flavor of strawberries. It’s the perfect treat to enjoy with a cup of tea or coffee, and it’s sure to impress your family and guests. With its vibrant swirl and moist texture, this cake is as beautiful as it is delicious. Make it for your next special occasion and watch it disappear in no time!

Print
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Strawberry Swirl Cream Cheese Pound Cake Recipe

  • Author: Imili Johnson
  • Total Time: 1 hour 50 minutes
Print Recipe

Ingredients

Scale

For the Pound Cake:

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 package (8 oz) cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions

Step 1: Prepare the Strawberry Swirl

  1. In a small saucepan, combine the strawberries, sugar, and lemon juice over medium heat.
  2. Stir occasionally and cook for about 5-7 minutes, until the strawberries release their juices and become soft.
  3. If the mixture seems too runny, add cornstarch and cook for another 2 minutes until it thickens.
  4. Use a blender or food processor to puree the mixture until smooth. Let it cool completely.

Step 2: Make the Cake Batter

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
  3. Gradually add the sugar, beating well after each addition until the mixture is light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Step 3: Layer the Batter and Strawberry Swirl

  1. Pour half of the cake batter into the prepared pan, spreading it evenly.
  2. Spoon half of the strawberry puree over the batter and use a knife to gently swirl it.
  3. Pour the remaining batter on top and repeat the swirl process with the rest of the strawberry puree.

Step 4: Bake the Pound Cake

  1. Place the cake in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  2. If the top starts browning too quickly, cover it loosely with aluminum foil.

Step 5: Cool and Serve

  1. Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
  2. Carefully invert the cake onto a wire rack and let it cool completely before slicing.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes

Nutrition

  • Calories: 350
  • Sodium: 150mg
  • Protein: 5g

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