Strawberry Cream Cheese Pound Cake
Servings: 12 people
Calories: 584kcal
This Strawberry Cream Cheese Pound Cake marries to of our favorite flavors, strawberries and cream! The cake is moist, delicious and makes for a beautiful presentation. This one is a keeper for sure!
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Ingredients
- 1 cup unsalted butter softened, 2 sticks
- 1 8 oz cream cheese softened to room temperature
- 3 cups sugar
- 1 tbsp vanilla extract
- 6 large eggs
- 3½ cups all-purpose flour
- ½ tsp Kosher salt
- ¼ tsp baking powder
- 1 cup heavy whipping cream
- Strawberry Sauce recipe below
- Strawberry preserves for serving
STRAWBERRY SAUCE
- ½ lb fresh strawberries hulled
- 2 tbsp water
- 1 tbsp cornstarch
- 3 tbsp granulated sugar
Instructions
- Pre-heat oven to 325°F.
- Spray 2 (9"x 5") loaf pans with baking spray with flour, then line with parchment paper, letting excess extend over sides of pan. Spray the pans again.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, about 3 minutes.
- Add sugar and vanilla; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl.
- Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, salt, and baking powder.
- Reduce mixer speed to low and gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Transfer the batter into two separate bowls, with equal amounts in each bowl; set aside.
- Spoon one-third of one of the bowls of batter into 1 prepared pan.
- Spread 1/4 cup Strawberry Sauce onto the batter.
- Repeat with another layer of batter and then 1/4 cup sauce, then topping with the last third of the batter.
- Using a wooden skewer, gently swirl batter (optional).
- Repeat procedure in the other prepared pan with the remaining bowl of batter and Strawberry Sauce.
- Tap pans on counter twice to release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes.
- Let cool in pans for 10 minutes and then removed from pans, discarding parchment paper and then cool on wire racks.
- Serve with strawberry preserves.
- STRAWBERRY SAUCE:
- In the work bowl of a food processor, pulse strawberries until smooth, about 1 minute.
- In a small bowl, whisk together 2 tablespoons water and cornstarch until smooth.
- In a medium saucepan, stir together pureed strawberries and sugar over medium-heat heat.
- Whisk in cornstarch mixture and bring to a boil; cook, stirring constantly, until thickened, about 1 minute.
Nutrition
Calories: 584kcal | Carbohydrates: 82g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 161mg | Sodium: 144mg | Potassium: 103mg | Fiber: 1g | Sugar: 53g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg