Description
A rich, buttery pound cake swirled with homemade strawberry puree and finished with a creamy glaze.
Ingredients
Strawberry Puree:
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Fresh strawberries
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Sugar
Cake:
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Butter, softened
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Cream cheese, softened
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Granulated sugar
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Vanilla & lemon extract
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Eggs
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Whole milk
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All-purpose flour
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Baking soda
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Salt
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Optional: strawberry extract, red coloring
Glaze:
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Cream cheese
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Powdered sugar
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Milk
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Vanilla extract
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Optional strawberry extract
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Pinch of salt
Instructions
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Cook strawberries and sugar into a thick puree; cool.
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Preheat oven and prepare bundt pan.
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Cream butter, cream cheese, and sugar.
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Add extracts.
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Mix eggs and milk.
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Whisk dry ingredients in a separate bowl.
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Add dry ingredients and egg-milk mixture alternately into the creamed mixture.
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Mix a portion of batter with the strawberry puree.
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Fold into main batter for swirls.
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Bake until a toothpick comes out clean.
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Cool completely.
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Make glaze by mixing cream cheese, powdered sugar, milk, and extracts.
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Drizzle glaze over cooled cake.
Notes
Reduce puree well so it’s thick.
Fold gently for swirls.
Store at room temp or refrigerate for longer freshness.