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
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
- Combine the strawberries, sugar, water, and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick.
- 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.
- Preheat the oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
- In a small bowl, combine the cake flour and salt, and set aside.
- Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.
- 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.
- Add the vanilla extract and mix well.
- 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.
- 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.
- 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.
- 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.
- 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.