Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

from divascancook.com
105 min
12 servings

Moist and fluffy strawberry cream cheese pound cake with cream cheese glaze

Ingredients

  • 1 lb strawberries (washed and hulled)
  • ½ cup sugar
  • 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 *See note ((can use more or less))
  • 4 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • 3-4 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon strawberry extact
  • ⅛ teaspoon salt

Directions

  1. 1

    To make the strawberry puree, blend strawberries until smooth.

  2. 2

    In a small saucepan, combine puree with sugar. Simmer over low heat until reduced to a heaping 1/2 cup, stirring frequently. (Be careful not to burn it)

  3. 3

     Remove it from the heat and allow to cool.

  4. 4

    To make the cake, preheat oven to 325. F. Grease a 10-cup bundt pan with shortening (I use butter-flavored shortening) and lightly coat it with flour. Set aside.

  5. 5

    In a large mixing bowl, beat butter and cream cheese for 1-2 minutes until fluffy.

  6. 6

    Add 1 cup of the sugar and set a timer for 3 minutes. Mix in this sugar at a low speed, along with the other cups of sugar. Continue mixing until the 3 minutes are up.

  7. 7

    Mix in the vanilla extract and lemon extract. Set aside.

  8. 8

    In a small bowl, add eggs and milk. Set aside.

  9. 9

    In a medium bowl, whisk together the flour, baking soda, and salt.

  10. 10

    Gradually add dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the sides of the bowl. The finished batter should be fluffy and whipped.

  11. 11

    Remove 2 cups of batter from the bowl and place it in a small bowl. 

  12. 12

    To the small bowl, add the strawberry puree, strawberry extract, and red food coloring (I used 25 drops of McCormick liquid food coloring).

  13. 13

    Pour the strawberry mixture into the main batter and begin to gently fold a few times to create swirls. Do not stir or the colors will combine. You can place the main batter into two bowl to make this easier if desired. (See the video for a visual demonstration)

  14. 14

    Spoon batter into the bundt pan and tap the pan on the counter to release air bubbles.

  15. 15

    Bake on the middle rack for 1 hour and 15-20 minutes. When a cake tester inserted into the middle comes out clean or with moist crumbs clinging to it, it is done.

  16. 16

    Remove from oven and place on a cooling rack to cool for about 15-20 minutes.

  17. 17

    Remove from pan and allow to cool completely on the wire rack before glazing.

  18. 18

    To make the glaze , mix together cream cheese and powdereded sugar until crumbly. Gradually mix in enough milk to create a silky, pourable texture. Mix in vanilla extract, strawberry extract, and salt.