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–+ servings
Strawberry Cream Cheese Pound Cake Recipe From Scratch

Strawberry Cream Cheese Pound Cake Recipe From Scratch

This strawberry cream cheese pound cake recipe is made from scratch. Cream cheese gives this moist pound cake a rich flavor. The strawberry lover in you will appreciate the way the strawberry swirl jazzes things up a bit in this easy dessert recipe.
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Prep Time 45 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 8 x 4 inch loaf pan
  • parchment paper

Ingredients
  

  • 1/2 cup unsalted butter at room temperature
  • 4 oz cream cheese softened
  • 1 1/2 cups of sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 3/4 cups all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 1/2 cup heavy whipping cream

Homemade strawberry sauce

  • 1/4 pound fresh strawberries or frozen strawberries hulled and roughly chopped
  • 1 1/2 tbsp sugar
  • 1/2 tbps cornstarch

Instructions
 

  • Make homemade strawberry sauce.
  • Combine the strawberries, sugar, and corn starch in a thick-bottomed pot and cook over medium-low heat until all of the strawberries have broken down and a thick jam forms. Jam can be made ahead and kept in the refrigerator for up to a week, covered tightly with plastic wrap.
  • Preheat oven to 325 F. Grease and line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, beat butter and cream cheese at medium speed until well combined.
  • Add sugar and vanilla and beat until fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
  • Add eggs, one at a time, beating well after each addition.
  • Sift the flour, salt, and baking powder into a medium bowl.
  • Reduce mixer speed to low and add half the flour mixture, followed by the heavy cream, followed by the remaining dry ingredients. Beat on low speed until just combined.
  • Spoon one third of the pound cake batter into the prepared pan and smooth with a rubber spatula. Spread 1/4 cup of the strawberry jam over the batter. Add another third of the batter, followed by the strawberry jam. Top with remaining batter. Tap pan on counter to release any air bubbles.
  • Bake until a cake tester inserted in the center comes out clean, roughly an hour and ten minutes. Let cool in the pan for 10 minutes.
  • Remove from pan to a wire rack and let cake cool. Remove to serving platter and sprinkle with confectioners' sugar before serving. Leftover strawberry jam can be served on the side, along with whipped cream and a few sliced strawberries.
Keyword cream cheese, pound cake, strawberry
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