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
This soft textured, incredibly delicious Strawberry Cream Cheese Pound Cake has two separate layers of strawberry sauce inside, awesomeness!
Ingredients
For the Cake
- 2 cups/220g- All-purpose flour/Maida
- 3 cups/300g- Caster Sugar
- 1/2 cup/110g- Butter
- 100 g- Cream Cheese
- 3- Eggs
- 1/2 cup/118 ml- Fresh cream (I used Amul’s)
- ½ tbsp- Vanilla extract
- 1 tsp- Baking powder
- ½ tsp- Salt
For Strawberry sauce
- 200 g- Strawberries
- 1 tbsp- Water
- 1 tsp- Cornflower
- 2 tsp- Lemon juice
- 3 tbsp- Caster sugar
Instructions
Making the Strawberry sauce
-
Cut off the green top of the strawberries and chop them.
-
In a saucepan (non-stick 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 of 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 the rest of the strawberry sauce.
-
Close the final layer with the rest of the cake batter. Smooth the top, tap the cake pan gently for 2-3 times. Bake for 50-60 minutes. Insert a 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.
Leave a Reply