Strawberry Swirl Cream Cheese Pound Cake
Indulge in the luxurious decadence of a Strawberry Swirl Cream Cheese Pound Cake, an irresistible dessert that combines velvety cream cheese with the vibrant sweetness of fresh strawberries. This moist, buttery pound cake is swirled with a homemade strawberry puree, creating a stunning marbled effect that’s as delightful to look at as it is to eat. Perfectly balanced with hints of vanilla and a touch of tangy lemon in the strawberry filling, every slice offers a rich and fruity burst of flavor. Baked to golden perfection in a bundt pan, this show-stopping cake is ideal for gatherings, holidays, or an indulgent treat anytime. Serve it on its own, dusted with powdered sugar, or pair it with whipped cream for an unforgettable dessert experience.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 8 oz Cream cheese
- 2.5 cups Granulated sugar
- 6 Large eggs
- 1.5 tsp Vanilla extract
- 3 cups All-purpose flour
- 0.5 tsp Salt
- 1 cup Strawberries, hulled and chopped
- 2 tbsp Powdered sugar
- 1 tbsp Lemon juice
Instructions
Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt pan or tube pan.
In a medium saucepan over medium heat, combine the chopped strawberries, powdered sugar, and lemon juice. Cook for about 5–7 minutes, until the strawberries break down and the mixture thickens slightly. Remove from heat and blend into a smooth puree using an immersion blender or food processor. Set aside to cool to room temperature.
In a large mixing bowl, beat the unsalted butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes.
Gradually add the granulated sugar, beating on medium speed until the mixture is light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour half of the batter into the prepared bundt pan. Spoon small dollops of the strawberry puree over the batter and gently swirl with a knife or skewer. Repeat with the remaining batter and strawberry puree, ensuring no puree touches the edge of the pan.
Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before serving.
Slice and serve as is or with a dusting of powdered sugar or dollop of whipped cream for extra sweetness.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 44.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
