Strawberry Swirl Cream Cheese Pound Cake Recipes

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE RECIPE

Steps:

• Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
• Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer. Repeat procedure once, and top with remaining third of batter.
• Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
• NOTE: We tested with Marzetti Glaze for Strawberries.

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE

Steps:

• On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
• Add the cream cheese and mix well.
• Add eggs, one at a time, and beat just until combined.
• Gradually add the flour and beat on low speed until combined.
• Scraped the bowl frequently.
• Add the extracts.
• Pour 1/3 of the batter in a greased tube pan.
• Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
• Repeat with 1/3 batter and glaze.
• Add the remaining batter on top.
• Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
• Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.

STRAWBERRY CREAM CHEESE SWIRL CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
• In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
• Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
• Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
• Spoon batter into prepared baking pan.
• Spoon on cream cheese mixture topping (don't worry if there are open spaces).
• Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
• Swirl the jam and the cream cheese topping to make a gentle marble effect.
• Bake for 35-40 minutes, or until cake is set and the topping seems dry.
• Cool completely and dust with powdered sugar.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.