Description
Moist and tender cake infused with fresh strawberry puree, lemon, and vanilla extracts, with bright pink swirls and topped with creamy strawberry glaze.
Ingredients
Strawberry Puree:
1 lb strawberries, hulled
½ cup sugar
Cake:
8 oz cream cheese, room temperature
1½ cups salted butter (3 sticks), room temperature
3 cups granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon extract
6 large eggs, room temperature
⅓ cup whole milk, room temperature
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1–2 tablespoons strawberry extract
25 drops red food coloring (optional)
Glaze:
4 oz cream cheese, room temperature
3 cups powdered sugar, sifted
3–4 tablespoons whole milk
½ teaspoon vanilla extract
½ teaspoon strawberry extract
⅛ teaspoon salt
Instructions
Blend strawberries until smooth and simmer with sugar until reduced to thick ½ cup; cool.
Preheat oven to 325°F; grease and flour 10-cup bundt pan.
Beat cream cheese and butter until fluffy; gradually add sugar. Add vanilla and lemon extracts.
Whisk eggs and milk separately.
Whisk flour, salt, and baking soda together. Alternate adding flour and egg mixtures to butter mixture; mix until fluffy.
Fold in strawberry puree, extract, and coloring to 2 cups batter; swirl into main batter without overmixing.
Spoon into pan; bake 75-80 minutes. Cool 15-20 minutes.
Beat glaze ingredients; drizzle over cooled cake. Let set before slicing.
Notes
Use room-temperature ingredients for smooth batter.
Do not overmix swirls to keep distinct colors.
Reduce strawberry puree well to avoid watery batter.
Let glaze set fully for neat slices.
- Prep Time: 20 minutes
- Cook Time: 75-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 slice
- Calories: 370
- Sugar: 30
- Sodium: 210
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 85
Keywords: strawberry milkshake pound cake, strawberry swirl pound cake, cream cheese strawberry cake, fruity pound cake, festive dessert cake