Strawberry Swirl Pound Cake
Turn summer strawberries into a delicious Strawberry Swirl Pound Cake with sweet strawberry filling baked right into a rich, moist cream cheese pound cake.
Servings: 12
Calories: 654kcal
Equipment
Ingredients
Pound Cake Ingredients
- 1½ cups unsalted butter (softened)
- 3 cups sugar
- 1 8 oz. pkg. cream cheese ( softened)
- 6 large eggs (room temperature)
- 3 cups all-purpose flour
- 1½ tsps vanilla extract
Strawberry Filling Ingredients
- 2 cups fresh or frozen strawberries
- ¼ cup sugar
- 2 tbsps cornstarch
- 2 tbsps cold water
- ½ tbsp unsalted butter
- 1 tsp lemon juice
Instructions
- Prep: Preheat oven to 350℉. Grease and flour or sugar a tube pan, and set aside
- Prepare Strawberry Filling: Blend 2 cups of fresh or frozen strawberries in a blender until smooth. In a medium saucepan, combine 1/4 cup of sugar and 2 tablespoons of cornstarch, whisking them together until well blended. Add 2 tablespoons of cold water to the mixture and stir until combined. Pour in the blended strawberries and cook over medium heat, stirring constantly until the mixture comes to a boil. Once it boils, continue cooking and stirring until it thickens. This should take about 2 to 3 minutes, or until it reaches desired thickness. Remove the saucepan from the heat, then add butter and lemon juice. Stir until the butter is melted and the mixture is well combined. Transfer the mixture to a bowl, cover it with plastic wrap to prevent a film from forming, and let it cool to perfection.
- Cake Batter: Beat softened butter at medium speed with a heavy-duty stand mixer until creamy. Gradually add the sugar, beating at medium speed until light and fluffy. Add cream cheese and continue beating until well blended and creamy. Begin adding eggs one at a time, beating each just until blended before adding the next egg. Gradually add the 3 cups of flour, beating at a low speed after each addition. Don't forget to scrape the sides down as needed. Once the flour is blended in, stir in the vanilla extract.
- **Assembly of the Cake:** Pour one-third of the batter into the prepared tube pan. Dollop rounded teaspoons of the strawberry filling randomly over the batter. Use a knife or skewer to gently swirl it through the batter and filling. Be careful not to overdo this step; the goal is to create swirls without completely blending the filling into the batter. Next, gently add the second third of the batter on top of the strawberry filling. Repeat the process by dropping dollops of the strawberry filling onto this layer of batter and give it another gentle swirl. Finally, pour the remaining one-third of the batter over the strawberry filling.
- Bake and Cool Cake: Place your cake in that preheated oven at 350℉—it’s about to turn into a delightful treat! Bake it for 1 hour to 1 hour and 15 minutes. To check if it’s ready, simply insert a cake tester or a large toothpick into the center. If it comes out clean, or with just a few moist crumbs, you’ve nailed it! If there’s still wet batter, no worries—just bake for another 10-15 minutes and test again. Once it’s done, take it out and let it rest on a cooling rack. Gently run an offset spatula around the edges to loosen it, then let it cool in the pan for 10-15 minutes. Finally, flip the pan onto the cooling rack and allow the cake to cool completely. You’re doing great! Enjoy the process!
- Serve: Enjoy your cake simply with coffee or tea, or elevate it with fresh berries, whipped cream, or a delightful drizzle of strawberry filling for a delicious twist.
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Notes
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Nutrition
Serving: 1slice | Calories: 654kcal | Carbohydrates: 82g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 176mg | Sodium: 101mg | Potassium: 139mg | Fiber: 1g | Sugar: 56g | Iron: 2mg