Strawberry Swirled Cream Cheese Pound Cake

After buying a ridiculous amount of strawberries during a recent trip to the Strawberry Festival and making endless jars of strawberry jam, I was still looking for ways to use up all the strawberries.  Enter this Strawberry Swirled Cream Cheese Pound Cake recipe.  It’s a mouthful to say and to eat.  Like pound cakes in general, this one is dense, tender, and buttery, but the strawberry swirl cuts through some of the richness by adding a slightly tart, luscious ribbon of flavor.  Since I had so much strawberry jam, I used that in my cake instead of using the strawberry swirl recipe below.

Jetta (golden retriever/Labrador mix) thinking, “Really?  You’re going to eat ALL of these strawberries?”

I used my “fancy” bundt cake mold which made the cake kind of resemble something by MC Echer.

I wish the strawberry swirl was a bit more bright red, but baking darkens the color.

Strawberry Swirled Cream Cheese Pound Cake

Makes 1 bundt cake


Strawberry Swirl (I used homemade strawberry jam instead of making the strawberry swirl)

⅔ cup finely diced fresh strawberries
¼ cup granulated sugar
¼ cup water
1 tablespoon cornstarch

Pound Cake

1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
1 tablespoon vanilla extract (the original recipe lists 2 teaspoons of vanilla extract, but I like to use a little bit extra, thus the 1 tablespoon listed here)
¼ teaspoon salt


Strawberry Swirl

  1. Combine the strawberries, sugar, water, and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick.
  2. Set aside and allow to cool to room temperature before using.

This is very similar to homemade strawberry jam, which is what I used in my cake.

Pound Cake

  1. Preheat the oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
  2. In a small bowl, combine the cake flour and salt, and set aside.
  3. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.
  4. Add the sugar and continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes.
  5. Add the vanilla extract and mix well.
  6. Add the eggs one at a time, beating until each one is completely incorporated before adding the next.  Scrape down the sides of the bowl.
  7. Reduce the speed to low, gradually add the flour mixture until combined.  Make sure not to overmix the batter.  You can even finish incorporating the flour using a spatula to ensure that you don’t overmix.
  8. Spoon about ⅔ of the cake batter into the prepared Bundt pan. Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan (Make sure the strawberry filling doesn’t touch the sides of the bundt pan or it will burn and leave a sticky mess.) Use a thin knife to gently swirl the strawberry filling with the cake batter a few times. Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.
  9. Bake for 1¼ to 1½ hours, or until a skewer inserted into the center of the cake comes out with only a few crumbs attached.
  10. Cool the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving.

Note: Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

2 thoughts on “Strawberry Swirled Cream Cheese Pound Cake

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