Description
This Strawberry Cream Cheese Pound Cake combines the rich, dense texture of classic pound cake with a luscious strawberry swirl and a creamy strawberry-flavored glaze. Fresh strawberries are cooked down to a thick jam, which is folded into part of the batter to create a beautiful pink swirl and burst of fruity flavor. A smooth cream cheese glaze finishes the cake, making it a perfect dessert or teatime treat that’s impressive yet easy to make.
Ingredients
Scale
Strawberry Jam
- 2 cups fresh strawberries, chopped
- 3 tbsp sugar
- 1 tsp lemon juice
Cake Batter
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ¾ cup sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp strawberry extract (or a bit of strawberry jam for flavor and color)
Instructions
- Cook Strawberry Jam: In a pan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for 5 minutes until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.
- Prepare Cream Cheese Butter Mixture: In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. Gradually add the 1 ¾ cup of sugar, beating continuously until well combined and creamy.
- Add Eggs and Extracts: Add the eggs one at a time to the butter and cream cheese mixture, beating well after each addition. Stir in the vanilla extract and almond extract if using.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing.
- Prepare Batter for Swirl: Take 2 cups of the batter and mix it with the cooled strawberry jam to create a pink-hued batter. For enhanced color, optionally add 1–2 drops of red food coloring.
- Layer and Swirl Batter: Grease a loaf pan thoroughly. Alternate spoonfuls of plain batter and pink strawberry batter into the pan. Use a knife to swirl the batters together gently, creating a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare Glaze: Beat the softened cream cheese until smooth, then gradually add the powdered sugar and milk, mixing until the glaze is smooth and drippy. Stir in the strawberry extract or a small amount of strawberry jam for extra flavor and color.
- Glaze the Cake: Once the cake has fully cooled, drizzle the cream cheese glaze over the top using a spoon, fork, or piping bag for decoration.
- Storage: Store the cake in an airtight container. It will keep at room temperature for 3–4 days. Refrigerate glazed cake for up to 5 days, and freeze unglazed slices for up to 1 month.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother batter.
- Avoid overmixing the batter once the dry ingredients are added to keep the pound cake dense and tender.
- The optional almond extract adds a subtle nutty flavor that complements the strawberries well.
- If you don’t have strawberry extract, a bit of strawberry jam in the glaze works as a good substitute.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- For a more vibrant pink swirl, red food coloring can be added, but it is optional based on preference.
