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Strawberry Cream Cheese Pound Cake with Swirled Fresh Strawberry Glaze Recipe

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This Strawberry Cream Cheese Pound Cake combines rich cream cheese and butter with fresh strawberry puree for a moist, flavorful dessert. Swirled with vibrant strawberry hues and topped with a luscious strawberry cream cheese glaze, this pound cake is perfect for spring and summer celebrations or any time you want a touch of fruity indulgence.

Ingredients

Strawberry Puree

  • 1 lb strawberries (washed and hulled)
  • ½ cup sugar

Cake Batter

  • 8 oz cream cheese (room temperature)
  • 1½ cups salted butter (3 sticks, room temperature)
  • 3 cups granulated sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon lemon extract
  • 6 eggs (room temperature)
  • ⅓ cup whole milk (room temperature)
  • 3 cups all-purpose flour (spoon and level into measuring cup)
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1–2 tablespoons strawberry extract
  • 25 drops liquid red food coloring (can use more or less)

Glaze

  • 4 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • 3–4 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • ⅛ teaspoon salt

Instructions

  1. Make the strawberry puree: Blend the cleaned and hulled strawberries until smooth. Transfer to a small saucepan, add ½ cup sugar, and simmer over low heat while stirring frequently until the mixture reduces to a heaping ½ cup. Be careful not to burn it. Remove from heat and allow to cool completely.
  2. Prepare the pan: Preheat your oven to 325°F. Grease a 10-cup bundt pan with butter-flavored shortening and lightly coat it with flour. Set aside.
  3. Cream butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together for 1-2 minutes until fluffy and smooth.
  4. Add sugar: Add 1 cup of granulated sugar and mix on low speed, then gradually add the remaining sugar. Once all sugar is added, set a timer for 3 minutes and continue mixing until the time is up to properly aerate the mixture.
  5. Add extracts: Mix in vanilla extract and lemon extract thoroughly, then set the mixture aside.
  6. Combine eggs and milk: In a separate small bowl, whisk the eggs and whole milk together and set aside.
  7. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  8. Combine all components: Gradually add the dry ingredients to the butter mixture, alternating with the egg and milk mixture. Mix well after each addition, scraping down the bowl to ensure everything is incorporated. The batter should become fluffy and whipped.
  9. Prepare strawberry batter swirl: Remove 2 cups of the batter into a separate small bowl. Add the cooled strawberry puree, strawberry extract, and red food coloring to this bowl and mix gently.
  10. Create batter swirls: Pour the strawberry batter mixture back into the main batter and gently fold a few times to create swirls. Avoid overmixing to keep vibrant color contrasts. Optionally, use two bowls to make swirling easier.
  11. Fill pan and bake: Spoon the batter into the prepared bundt pan and gently tap it on the counter to release any air bubbles. Bake on the middle oven rack for 1 hour and 15-20 minutes, or until a cake tester inserted in the center comes out clean or with moist crumbs.
  12. Cool cake: Remove the cake from the oven and let it cool in the pan on a cooling rack for 15-20 minutes. Then carefully remove the cake from the pan and allow it to cool completely on a wire rack before glazing.
  13. Make the glaze: In a medium bowl, mix the cream cheese and sifted powdered sugar until crumbly. Gradually add enough whole milk to achieve a silky, pourable consistency. Stir in vanilla extract, strawberry extract, and salt.
  14. Glaze the cake: Drizzle or pour the cream cheese glaze evenly over the cooled cake. Allow the glaze to set, which will form a thin, soft layer on top with a creamy underside, before slicing and serving.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Be careful not to burn the strawberry puree while reducing.
  • The swirling technique preserves vibrant color contrast; do not overmix.
  • Butter-flavored shortening works best for greasing bundt pans to prevent sticking.
  • Red food coloring is optional and can be adjusted to preference.
  • The glaze sets softly, so it’s best to let it rest before slicing.

Find it online: https://bitezly.com/strawberry-cream-cheese-pound-cake-with-swirled-fresh-strawberry-glaze-recipe/