Description
A dense, buttery pound cake swirled with tangy cream cheese and fresh strawberries, perfect for potlucks and gatherings.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (240 g) full-fat cream cheese, room temperature
- 3 cups (375 g) all-purpose flour, sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) whole milk
- 1 cup (150 g) fresh strawberries, puréed
- 2–3 tbsp sugar (for strawberry purée)
Instructions
- Cream the butter and sugar together until light and pale, about 3–4 minutes with a stand mixer.
- Beat in the eggs one at a time, then fold in the vanilla and cream cheese.
- Alternate adding the flour, baking powder, baking soda, salt, and milk, mixing just until combined.
- Purée the fresh strawberries with the sugar and fold into half the batter.
- Pour plain batter into a greased 9×5-inch loaf pan, dollop the cream cheese mixture and strawberry batter on top, then swirl gently with a knife.
- Bake in a preheated oven at 325°F for 65–75 minutes, or until a skewer inserted comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for best results. Avoid overmixing after adding flour to maintain a tender crumb. For best swirls, chill the cream cheese mixture briefly before adding it to the batter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg