I do, especially this time of year when the berries are so big and beautiful and juicy and sweet. The price is right this time of year too.
Today’s recipe is a cream cheese pound cake that is dense yet moist with a hint of strawberry filling inside. The edges have a pleasing slight crunch to them. I like to add even more strawberry as a topping along with fresh whipped cream. It’s like the best strawberry shortcake ever.
Pound Cake with Strawberry Swirl
For the strawberry swirl filling:
- 2/3 cup finely diced fresh strawberries
- 1/4 cup white sugar
- 1/4 cup water
- 1 tablespoon corn starch
For the pound cake:
- 1 and 1/2 cups unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 cups white sugar
- 6 eggs at room temperature
- 3 cups cake flour, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
I serve the cake with this strawberry sauce and sweetened whip cream on top. You could also sprinkle it with powdered sugar.
- Make the strawberry swirl first. Combine the strawberries, sugar, water, and cornstarch in a small saucepan and cook over low heat, stirring regularly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.
- Preheat oven to 325 degrees. Spray a standard size bundt pan with Baker’s Joy (my favorite) or grease and flour it.
- Make the cake. In a large mixing bowl, beat the cream cheese and butter on medium speed until well-combined and soft, about 2 minutes. Add the sugar and continue to beat on medium speed for about 5 minutes until the mixture is very light and fluffy, scraping down the bowl as needed.
- 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 and gradually add the sifted flour until it has all been combined. Add the vanilla and salt and mix on low until incorporated, about 1 minute. The batter will be thick and fluffy.
- Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the strawberry filling, leaving a border around the inside and outside edges of the pan. (Tip: I made a little “trench” around the middle that I used for the filling.) Gently swirl the filling into the cake batter with a thin knife and then cover with the remaining cake batter. Use an offset spatula to even out the batter and spread it to the edges of the pan.
- Bake at 325 for 75-90 minutes (85 minutes was perfect in my oven) until a knife inserted near the middle comes out clean. Let the cake cool in the pan for 15 minutes and then turn it out onto a cooking rack to cool completely before serving.
Source: Brown-eyed Baker