Description
A rich and moist pound cake that combines the creamy texture of cheesecake with the sweet burst of fresh strawberries. Perfect for any occasion, this cake is swirled with strawberry jam for an added touch of flavor and a gorgeous marbled effect.
Ingredients
Scale
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup strawberries, chopped
- 1/4 cup strawberry jam
Instructions
- Preheat oven to 325°F (165°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until smooth and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually mix in the flour until just incorporated, being careful not to overmix.
- Gently fold in the chopped strawberries.
- Pour half the batter into the prepared loaf pan, then spoon half the strawberry jam over the batter.
- Pour the remaining batter over the jam, and then spoon the rest of the jam over the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before slicing and serving.
Notes
- Strawberry jam creates a marbled effect within the cake, adding a delightful flavor burst in every bite.
- To enhance the flavor, serve with whipped cream or a scoop of vanilla ice cream.
- Feel free to substitute the strawberries with other berries or fruit for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes