Sweet, delicate, and delicious. Fresh berries are one of the summer’s best treats. Summer isn’t just about the long, sunny days, road trips with family, and BBQs. Strawberry season is in full swing, and there’s never been a better time to share today’s cake recipe. The cream cheese poundcake is delicious on its own, but with the addition of strawberry glaze, it becomes even more special. This cake is made with strawberry glaze swirls baked inside. They add a pop of color and flavor to the cake. This cake would be an excellent gift for mom on Mother’s Day or a centerpiece at a Memorial Day party.
This collection comes from the book Just Sweet ColorCakes. It is a collection that anyone can make. This book contains over 125 colorful cupcakes, cakes, and cookies. All of them feature vibrant colors and attractive presentations. You’ll find everything in the book, from a traditional rainbow cake to an ombre orange cake, tie-dyed bar cookies, colorful cake pops, and more. You’ll find plenty of ideas for the summer season. They are paired with shortcuts to make it easier to recreate them at home. S implies Sweet ColorCakes has you covered, whether you’re looking for a bold color or something subtler like today’s recipe.
STRAWBERRY SWIRL CREAM CHEESE POCKET CAKEa Recipe from Just Sweet ColorCakes By Oxmoor House
(makes 12 servings)
Hands-On Time: 25 min.
Total Time: 2 Hours, 35 Min.
Butter, 1 1/2 cups
3 cups sugar
1 (8-oz.) package of cream cheese, softened
Six large eggs
3 cups all-purpose flour
One teaspoon of almond extract
1/2 teaspoon vanilla extract
Strawberry glaze, 1/3 cup
Fresh strawberries with powdered sugar and fresh strawberries for garnish
Preheat oven to 350 degrees. Grease and flour in a 10-inch tube pan (14 cups). With a heavy-duty electric mixer, beat butter on medium speed until creamy. Add sugar gradually, and beat until fluffy. Beat cream cheese until creamy. Add the eggs one at a time and beat until combined after each addition.
Add flour gradually to the butter mixture. Add flour slowly, mixing only until combined after each addition. Scrape the bowl as necessary. Add the almond and vanilla extracts. Pour a third of the batter into the pan. Pour eight teaspoons of strawberry glaze on top and swirl the batter with a wooden skewer. Repeat the procedure and top the remaining batter with the second third.
Bake at 350deg until the center of a wooden pick is clean. This can take between 1 hour and 1 hour and 10 minutes. Cool on a rack for 10 to 15 minutes. Remove from the pan and let cool on the shelf (about an hour).