These Strawberry Swirl Cream Cheese Pound Cake was the prettiest dessert for the shower! Everyone who saw it kept ooh and ahhing over it throughout the afternoon. And the best part? It tasted even better than it looked! I would even go as far as to say it was the best pound cake I had ever eaten.
And the fact that it was completely polished off by the end of the shower told me I wasn’t the only one who felt the same. It was perfectly dense and moist like any good pound cake should be. And the strawberry swirl added the perfect amount of fruity sweetness. So delicious!
Ingredients:
1-1/2 cups butter, softened
3 cups sugar
1 (8-oz.) pkg. cream cheese, softened
6 large eggs
3 c. all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 c. strawberry glaze
1 (6-inch) wooden skewer
Directions:
Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, one at a time, beating just until blended after each addition.
Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and flour 10-inch (14-cup) tube pan (about 2-2/3 cup batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooded skewer. Repeat procedure once, and top with remaining third of batter.
Bake at 350 degrees for one hour to one hour and ten minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
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Quick tip: This cake work well with any flavor fruit glaze or you can simply omit it for a traditional cream cheese pound cake.
Photo attribution and recipe courtesy of: A Well-Seasoned Life.
Love the recipes.
Where is the recipe for the strawberry glaze??
Hi Alma, we used store-bought strawberry glaze (Marzetti brand) but feel free to share if you come across a good homemade recipe! 🙂
If you are worried about the cake getting to brown – put brown paper over it and finish the baking time or bake longer whatever you need. It doesn’t burn!
I think you use the strawberry glaze you buy already made for it.
This looks like a delicious recipe… 3 cups of sugar? If I cut it down to 1 cup, will it affect the outcome?
I use 2 3/4 cups of sugar.
Where do I get the strawberry glaze from or what brand?
It’s usually in the produce section at your local grocery store.
People always ask if they leave something out or use less of something will it change the out come. Yes. It Wil not taste the same. My friend does this and she wonders why hers does not taste like mine.
Can you use a strawberry gel
If you need to substitute, I would use strawberry jam.
Regina Buright, I used some of the strawberry Jello mix.
No baking powder?
Hi Carla! No baking powder needed. 🙂
What is the 3 c flour is it 3 cups or what!!!!!!!!!!!!!!!!!
Hi Diane! Yes, the c is short for “cups”. 🙂
That’s what happens when there is no Home Economics taught is schools any more!!
I just read Kim McCallie’s notes in her blog, A Well-Seasoned Life, and this is what she added in her article about the baking time for this cake recipe from Southern Living:
“Top with remaining batter. Now, here’s the tricky part. The directions said to bake for one hour to one hour 10 minutes. Because I had read the comments on Southern Living’s web site, I knew that wouldn’t be long enough. After the one hour mark, I started testing for doneness. I also lowered the heat to 325 degrees to keep the crust from overbaking. I actually cooked it for one hour and 40 minutes all together. So, please be willing to nurse this cake along. A pound cake truly is a labor of love!”
Indeed, a pound cake is a labor of love! I would always encourage everyone to keep a close eye on the cake when baking (any kind of cake), since all ovens are different. I almost burned two cakes recently, with my brand new oven – it takes a little getting used to, I guess! 🙂
Do you have a recipe for strawberry glaze. I think the ones at the store have a strange after taste. Thank you.
I found this on google.
Directions
Crush enough strawberries to make 1 cup pulp.
Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
Cool to room temperature.
I used blueberry pie filling instead of the strawberry glaze.
Can you use cake & pastry flour ,instead of all purpose flour??
I am about to make this cake. There is no leavening ingredients in the recipe. I hope they were not omitted. Will be a waste of a lot of ingredients!
Hi Sharyn – I highly recommend giving it a try! I did not need leavening ingredients for this one. 🙂
I used some of the strawberry jello mix ( maybe a tablespoon) mixed with some cake batter to make a strawberry layer in the cake. It was delicious.
Strawberry glaze:
Crush enough strawberries to make 1 cup pulp.
Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
Cool to room temperature.
II mI useake strawberry
Would it be 1/4 cup sugar and 1/4/ cup cornstarch for the strawberry glaze?
Strawberry Glaze
4 cups ripe strawberries, hulled
1⁄2 cup sugar
4 1⁄2 teaspoons cornstarch, dissolved in
1⁄4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
DIRECTIONS
Crush enough strawberries to make 1 cup pulp.
Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture.
Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear.
Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice.
Cool to room temperature.
My cake separates( like. Crackeded) at every level. I swirled the strawberry glaze as instructed. This is the third time I have made it. Am I doing something wrong? The flavor is still there tho.
Hi Gerry! Sorry to hear your cake cracked but I’m glad you still thought it was tasty! There are many things that could make a cake crack; if it was the top of your cake that cracked, then the oven temperature might have been too hot (even if you set it to the right temperature, all ovens are different). In some cases it helps to try a larger pan size. Sometimes placing the pan on an incorrect rack might also cause cracking. I would suggest lowering the oven temperature to see if that helps, and perhaps even adding a second pan in the oven, filled with only water, to create steam and help cook the cake evenly. Here’s an extra tip for you: a cracked cake still makes a delicious trifle! Just layer the cake pieces in a fancy glass dish with some whipped cream and fruits. Yum!