Strawberry Cream Cheese Pound Cake
Sept 23, 2020 14:06:40 GMT -5
Post by Shoshanna on Sept 23, 2020 14:06:40 GMT -5
Strawberry Cream Cheese Pound Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12
Ingredients
POUND CAKE
1 package (8-ounce) Challenge cream cheese, room temperature
1 1/4 cups (284g) Challenge butter, room temperature
3 cups (600g) granulated sugar
6 large (10 ounces) eggs, room temperature
2 teaspoons vanilla extract
3 cups (384g) cake flour
1/4 cups (60g) buttermilk, room temperature (or whole milk)
1 1/2 cups strawberries, diced and divided
STRAWBERRY SAUCE
1 cup (200g) granulated sugar
2/3 cup water
1 cup strawberries, pureed
STRAWBERRY CREAM CHEESE FROSTING
4 ounces Challenge cream cheese, room temperature
1/4 cup (4 tablespoons or 57g) Challenge butter, room temperature
1 cup (125g) confectioners' sugar
1/2 teaspoon vanilla
Instructions
POUND CAKE
Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. (Can also use a hand-held mixer.)
Add sugar gradually and beat until lighter and fluffier.
Add eggs one at a time, beating well with each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
With the mixer on low, add in buttermilk and mix until just incorporated.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
Fold in 1 cup of the diced strawberries.
Pour into the prepared bundt pan. Bake for 1 hour - 1 hour and 20 minutes. Check for doneness at 1 hour. (A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.)
Set cake on a cooling rack (still in the pan) to cool slightly while strawberry sauce is prepared.
STRAWBERRY SAUCE
In a saucepan, over medium heat, add sugar and water. Whisk frequently and bring the mixture to a low boil (8-10 minutes).
Add pureed strawberries and reduce heat to medium-low, cover, and simmer for 10 minutes, whisking occasionally.
Remove from heat.
Using a fork, poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake.
Pour 1 cup of the strawberry syrup over the broken cake. Allow the cake to cool to room temperature. While the cake cools, prepare the strawberry cream cheese frosting.
STRAWBERRY CREAM CHEESE FROSTING
In a stand mixer combine cream cheese, butter, confectioners sugar, vanilla, and 1 cup of the strawberry syrup.
Carefully flip the cake onto a serving platter.
Pour strawberry topping over the top of the cake
Top with remaining diced strawberries
Serve immediately.
Recipe Notes
*This cake is best served warm, but should not be hot when you remove it from the pan or it could break.
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