Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 1 cup fresh strawberries, finely diced and tossed in 1 tbsp of flour (to prevent sinking)
For the Strawberry & Vanilla Glaze Drizzle:
- 1 ½ cups powdered sugar
- 2 to 3 tbsp heavy cream or whole milk
- 2 tbsp strawberry puree or syrup (for the pink swirl effect)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 325°F (163°C). Generously grease and flour a 10-to-12-cup Bundt pan, ensuring every crevice is coated so the cake releases perfectly.
Step 2: Cream the Base
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium-high speed for about 2 to 3 minutes until completely smooth and creamy. Gradually add the granulated sugar and continue beating for another 5 minutes until the mixture is light, fluffy, and pale.
Step 3: Add the Eggs and Vanilla
Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the tablespoon of vanilla extract.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until the flour disappears to keep the pound cake tender. Gently fold in the finely diced strawberries by hand.
Step 5: Bake to Perfection
Spoon the thick batter evenly into your prepared Bundt pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a long skewer inserted into the thickest part of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely.
Step 6: Glaze and Serve
Divide the powdered sugar and cream into two small bowls to create a thick vanilla glaze. Keep one bowl white and stir the strawberry puree into the second bowl to turn it bright pink. Alternately drizzle the white vanilla glaze and the pink strawberry glaze over the cooled cake, letting them run beautifully down the ridges just like the pattern shown in image_9c2106.jpg. Slice and serve!