Strawberry Cream Cheese Pound Cake

5 from 1 vote

Strawberry Cream Cheese Pound Cake is a rich, buttery delight swirled with sweet strawberry jam and the creamy tang of cream cheese.

Prep Time15

Cook Time55

Total Time1 10

Course: Cake, Dessert

Cuisine: International

Servings: slices

Calories: 279kcal

Author: Claudia

Preheat the oven to 320°F (160°C ). Grease your baking pan and line it with parchment paper. I used a 22×10 cm oval pan, but a 25×12 cm pan works well too.
In a bowl, soften the butter, add the cream cheese (both at room temperature), and mix until smooth. Continue beating until the mixture becomes pale and fluffy. Sift in the powdered sugar and add a pinch of salt.
Fold the sugar gently with a spatula first so it doesn’t scatter everywhere, then beat on medium speed until well combined. Add the eggs one at a time while mixing. The batter will look slightly watery at this stage — don’t worry, that’s normal. Sift in the flour.
Gently fold the flour using a spatula, then add the baking powder and baking soda. Mix everything together on low speed just until combined. Pour one-third of the batter into the prepared pan.
Spoon some strawberry jam into the center, then cover with another layer of batter. Add a few more dollops of strawberry jam on top and use a skewer to create a pretty marble pattern.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and the pan. Let it cool completely on a wire rack before slicing.
Serve with extra strawberry jam or a dollop of whipped cream and enjoy every buttery, fruity bite!

Scrape the bowl often. During mixing, scrape down the sides of the bowl a few times to make sure all the butter, cream cheese, and sugar are evenly blended. This helps your cake rise evenly and keeps the texture smooth.
Create a space for the jam. When adding the strawberry jam, make a small well or deep line in the batter first. This helps the jam stay in the center instead of sinking or overflowing during baking.
Bake on the middle rack. Place the pan in the center of the oven for even heat circulation and a perfectly golden top.
Check doneness the right way. Since every oven is a bit different, start checking the cake around the 50-minute mark. Insert a toothpick in the center. If it comes out clean (a little jam is fine), it’s done.
Keep it moist for days. Once completely cooled, wrap the cake in cling film or store it in an airtight container. It stays soft and moist for up to 3 days at room temperature or up to a week in the fridge.