Strawberry Cream Cheese
Pound Cake

Servings: 2 loaves

• Prep Time: 30min
• Cook Time: 1hr 10min
• Total Time: 1hr 40min

Ingredients

Pound Cake

• 1) 1 cup (227 gr) unsalted butter, softened
• 2) 225 gr cream cheese, softened
• 3) 3 cups (600 gr) granulated sugar
• 4) 1 tablespoon vanilla extract
• 5) 6 large eggs
• 6) 3.5 cups (438 grams) all-purpose flour
• 7) 0.5 teaspoon kosher salt
• 8) 0.25 teaspoon baking powder
• 9) 1 cup (240 gr) heavy whipping cream

Strawberry Sauce

• 1) 0.5 lb (298 gr) fresh strawberries, hulled
• 2) 2 tablespoons water
• 3) 1 tablespoon cornstarch
• 4) 3 tablespoons granulated sugar

Steps

• 1) Preheat oven to 325°F (170°C). Spray 2 (8½x4½-inch) loaf pans with baking spray with flour. Line pans with parchment paper, letting excess extend over sides of pan. Spray pans again.
• 2) In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy.
  Add sugar and vanilla; beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• 3) In a medium bowl, whisk together flour, salt, and baking powder. Reduce mixer speed to low.
  Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition.
  Transfer half of batter to a medium bowl; set aside.
• 4) In the work bowl of a food processor, pulse strawberries until smooth, about 1 minute.
• 5) In a small bowl, whisk together 2 tablespoons water and cornstarch until smooth.
• 6) In a medium saucepan, stir together puréed strawberries and sugar over medium-high heat. Whisk in cornstarch mixture.
  Bring to a boil; cook, stirring constantly, until thickened, about 1 minute.
• 7) Spoon one-third of remaining batter into 1 prepared pan. Spread 0.25 cup Strawberry Sauce onto batter. Repeat layers once; top with remaining one-third batter.
  Using a wooden skewer, gently swirl batter. Repeat procedure with remaining batter and remaining Strawberry Sauce. Tap pans on counter twice to release air bubbles.
• 8) Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pans for 10 minutes.
  Remove from pans, and let cool completely on wire racks. Serve with strawberry preserves, if desired.

Notes

• 1) Substitute strawberry for raspberry or blueberry.