Monday, May 22, 2017

Strawberry Swirl Pound Cake

























A beautiful super moist cake with a strawberry filling that is just perfect. The perfect summer cake! 

Strawberry Swirl Pound Cake 

1½ cups butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups sugar
6 eggs
3 cups flour, sifted
2 teaspoons pure vanilla extract
¼ teaspoon salt


Strawberry Filling

1 cup finely diced fresh strawberries
1/2 cup sugar
1/2 cup water
1  1/2 tablespoons cornstarch 

Combine the strawberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using. If needed add an additional 1/2 tablespoon of cornstarch to thicken. 






















Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar and continue to beat on medium speed until the mixture is very light and fluffy, about 5 minutes. 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 flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.





























Spoon about  of the cake batter into the prepared Bundt pan. Top evenly with all but 1/4 cup of the strawberry filling, leaving a one inch border around the edge of the pan. Use a thin skewer or knife to gently swirl the strawberry filling with the cake batter just a few times.  Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.  Then drop a few  teaspoons of filling on top of cake batter.   






























Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. 

NOTE:  In a hurry?  I sometimes use Smucker's 100% Fruit preserves and it turns out delicious!  Just sweet enough!  The preserves are sugar free!

1 comment :

  1. Oh Marty....this sounds awesome!! Perfect for all the delicious fresh strawberries coming in now in North Carolina. You must be one of the best cooks ever! Your Mama taught you well!!

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