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Strawberry Swirl Pound Cake
If you are looking for a change to the standard pound cake, this is the recipe for you. With just a few additions, you will have your guests drooling and begging for more. This cake not only has a beautiful presentation but is moist and flavorful.
Strawberry Swirl Cream Cheese Pound Cake
- 1 1/2 cups Butter, softened
- 3 cups Sugar
- 8 ounces Cream Cheese, softened
- 6 Large Eggs
- 3 Cups Plain flour, sifted
- 1 Tsp. Almond extract
- 1/2 Tsp. Vanilla extract
- 2/3 cup Strawberry glaze
- 1 6 inch wooden skewer
Cream butter and sugar til mixture is smooth. Add eggs one at the time mixing well.
Add cream cheese by fourths mixing well.
- Add eggs one at the time mixing well.
Add sifted flour in creamed mixture by 1/2 cup at a time, mixing well.
Once mixture has been thoroughly incorporated, transfer batter to tube cake pan.
Add approximately 2 1/2 cups of batter to pan.
Add 8 drops of strawberry glaze to middle of batter.
Take wooden skewer and make a swirl pattern in the glaze.
Top with remaining batter
Bake 330º for approximately 1 hour and 10 minutes.
The ingredient that gives this cake it’s wonderful swirl is strawberry glaze. It likens to what is in a pie filling minus the strawberries. I found this in the produce section of the grocery store.
There is also no liquid in this recipe. Cream cheese is in place of your milk. Make sure your butter and cream cheese is softened at room temperature. This will make the creaming process much smoother.
After you have creamed the sugar and butter together, mix in the cream cheese, small amounts at the time, mixing well between each addition. Now you may add your eggs, one at a time mixing well.
Sift the flour and add to your creamed mixture 1/2 cup at a time, mixing well.
The last items to be mixed in are the flavorings. If you do not have almond flavoring, you may use all vanilla. It is worth it to use almond, however, for it brings out quite a distinctive flavor in the cake.
In all my baking dishes, I stress pre-treating the pans with non-stick spray. But for my cakes, I have learned the hard way that the spray just doesn’t work good enough. I went back to good old Crisco, what my mother taught me to use many years ago. I haven’t had a cake stick since I started using it again! If you are using a bundt pan, be sure you get all the indentations filled. It only takes one little ungreased area to ruin a good cake by sticking in the pan.
Now comes the fun part of this recipe. It reminds me of when I was a little girl making mud pies in the back yard. You really can be that carefree when using the glaze. Pour 1/3 of your cake batter into your cake pan. Then drop a heaping teaspoonful of glaze around eight areas. Once that is done, take a wooden skewer or the tip of a sharp knife and pull through your dots of glaze. I then swirled and pulled together as I went around. You can design as you wish.
Next, you will want to repeat this process. Gently pour another 1/3 of your batter over the first layer. It is almost like icing a cake. Gently take your spatula and pull batter to sides of pan. Place eight more dots of your glaze on this layer of batter. After you have swirled the glaze, pour the remaining batter on the top and gently spread it out.
Bake at 330º for approximately 1 hour and 10 minutes or until a cake tester comes out clean.
It is a beautiful cake that is easy to whip up. It will impress your guests and family and will be one, I’m sure, that will become a favorite!
This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.