I was looking out for a simple yet different Cake recipe for our Anniversary last month, and Ankiet’s post of Strawberry Cream Cheese Pound Cake caught my eyes just at the right time. What next, I had all the ingredients there in my refrigerator, so without wasting anytime I started to make this cake. I was not in a mood to bake an elaborate cake because hubby was not in town, but he gave us a surprised visit and then only I thought I should bake a cake for us quickly, but that’s a different story altogether. About this Cake, it’s a moist pound cake with delicious saucy strawberry layers. Cream cheese adds a beautiful texture to pound cake always and using cream cheese to make pound cakes is one of my weaknesses. 😉 The original recipe is from one of my favorite blogs Belly over Mind, I did some minor changes to the recipe while making the cake. I’m going to bake this cake soon again, it’s a keeper. 🙂
Strawberry Cream Cheese Pound Cake
- All-purpose flour/Maida – 2 cups/220g
- Caster Sugar- 3 cups/300g
- Butter- 1/2 cup/110g
- Cream Cheese- 100g
- Eggs- 3
- Fresh cream- 1/2 cup/118 ml (I used Amul’s)
- Vanilla extract- ½ tbsp
- Baking powder- 1 tsp
- Salt- ½ tsp
For Strawberry sauce
- Strawberries- 200g
- Water- 1 tbsp
- Cornflower- 1tsp
- Lemon juice- 2 tsp
- Caster sugar- 3 tbsp
Making the Strawberry sauce
Cut off the green top of the strawberries and chop them.
In a saucepan (nonstick preferably) add all the ingredients mentioned ‘For Strawberry sauce’, mix well. Cook over low heat until the strawberries become soft and the sauce thickens. Remove from the heat, keep aside. Cool the sauce completely before adding it into the cake batter.
Making the Cake
Before I start all the ingredients were at room temperature.
Preheat oven to 170 degrees C. Grease a 10.4” X 3.3” Bundt pan (alternatively you can use a loaf pan too) with melted butter and then dust with flour. Keep aside.
In a bowl, sift all-purpose flour and baking powder. Add salt, whisk well and keep aside. In another bowl, add cream cheese and butter, now start whisking until smooth at low speed using your electronic hand mixer or stand mixer whatever you have, don’t overbeat. Add sugar in two batches, whisk on until mixed well. In this add the eggs one by one. Add one at a time and keep whisking. Now add flour mixture in 3 batches, whisk well. Add fresh cream and Vanilla extract next, keep whisking until a smooth batter forms, care should be taken on not to overbeat the batter.
Pour some of the cake batter into the prepared bundt pan as a first layer. Now add half of the strawberry sauce in such a manner so that it doesn’t touch the edges of the cake batter, try to keep it in the centre. Next to add some of the cake batter again as the third layer. Now do the next layer with rest of the strawberry sauce. Close the final layer with rest of the cake batter. Smooth the top, tap the cake pan gently for 2-3 times. Bake for 50-60 minutes. Insert sharp knife in the middle of the cake. The cake is ready if the knife comes out clean. If not, bake for some more time, and then check again. Cool the Cake in the pan for 10 minutes and then invert the cake gently onto a cooling rack. Let the cake cooled completely before slicing. This cake tastes best on its own, but you can always serve the slices with a scoop of Vanilla ice-cream to make it fancier.
Store the Strawberry Cream Cheese Pound Cake slices in an airtight container and keep refrigerated, consume within a week.