Strawberry Swirl Cream Cheese Pound Cake

  • bizzeyb Posted: 02/25/11
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    My family of five absolutely LOVED this recipe! I would make again and again...

  • lululas Posted: 03/10/11
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    This cake was a complete flop. I baked it for 1 hour and 30 min. and it still was not done. There were raw streaks in the cake. I was very disappointed and the cake was expensive to make.

  • Susan718 Posted: 04/02/11
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    Made this today as directed. It tested done and after cooling, it fell apart and was raw in the middle. It's back in the oven, and I hope I can save it. This one isn't for me.

  • Justmari Posted: 02/27/11
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    When I saw it I knew I had to have it as strawberries and cream cheese is such a wonderful combo. My hubby has been in charge of the kitchen since my surgery he created & let me coach it baked for 1hr & 22 min and looks fab! We followed the recipe to the letter it dropped after cooling I was a bit worried but after tasting those flavors all I can say is WOW! THIS CAKE IS GREAT!

  • maisie10 Posted: 03/30/11
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    Beautiful and yummy! My oven is always slow, so it took about ten minutes longer than suggested time...which is why you always test for doneness. Excellent texture. Good job, SL!

  • livelove Posted: 02/20/11
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    I baked longer than the 1 hr and 10 min. I think the baking time is incorrect.

  • KimMcCallie Posted: 03/16/11
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    I made this recipe "as is" with no changes other than baking it longer than suggested. It turned out perfectly. Check out my results and step-by-step photos: http://www.wellseasonedlife.com/2011/03/welcome-march-strawberry-swirl-cream.html

  • debwright99 Posted: 03/15/11
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    This pound cake was awesome, moist, and so delicious!

  • AnnaBP Posted: 02/21/11
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    I thought the cake turned out pretty good. I also had to bake the cake about 20-30 more minutes than the recipe said. The strawberry glaze made the cake look really pretty, but doesn't offer alot of flavor. I would make it again.

  • mbennett1022 Posted: 02/20/11
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    The bake time is definitely wrong on this recipe. I baked 1 1/2 hours and it still wasn't done but had started smelling burned so I took it out anyway. Still a little gooey but tasted great. I will decrease the almond extract and increase the vanilla next time. Also, couldn't find strawberry glaze so I used strawberry spread (jam with no seeds) and it worked fine. Color just wasn't as pretty as the picture with glaze.

  • bakeitsister Posted: 03/23/11
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    Baked exactly according to directions! Beautiful and soooo yummy. Everyone loved this cake and several of my friends asked for recipe.

  • MarthaKing Posted: 03/01/11
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    Total flop! Expensive to bake. I would suggest a review of the ingredients. Where is the salt and baking powder? Took longer to bake, too, too brown on top, sad streak, glaze was still "raw", fell while cooking. Very disappointed.

  • kribby101 Posted: 03/13/11
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    As I suspected there were errors in the recipe I modified it slightly. I added: 3tsp baking powder, 1tsp salt, 1 cup of skim milk. I omitted the almond extract (because I thought it would make the pound cake too strong). Instead I added 1 tsp of vanilla. I also lessened the butter to 1 cup and lessened the cream cheese (I used low fat) to 4 oz or 1/2 a cup. I made the recipe the same as it said-- but I added the milk, alternately with the sifted dry ingredients. I realize pound cakes rise because you 'whip air' into them. To limit the possibility of a heavy chunk of cake I like to add a bit of baking powder, just in case... making a pound cake is too costly to screw up.

  • pattycakes104 Posted: 03/24/11
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    I don't know why other people had problems with this recipe. I baked it for 1 hour and followed the recipe exactly, and it turned out perfect! Everyone loved it! This is a keeper!!

  • CookieLane Posted: 02/28/11
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    I followed the recipe exactly. The batter had a great taste. After an additional hour of baking, the cake was finally done. But, burnt on the outside!

  • TheMomChef Posted: 03/21/11
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    Absolutely fantastic. No substitutions or additions needed. I served this with macerated strawberries and whipped cream. Read my full review at: http://www.takingonmagazines.com/2011/03/strawberry-swirl-cream-cheese-pound.html

  • bjjackson Posted: 02/24/11
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    I made the strawberry glaze with 2/3 C diced fresh strawberries, 1 T cornstarch, 1/4 C sugar, 1/4 C water. Cook and stir over low heat til very thick. I did lower the temp. to 300 for the additional 15 minutes I had to cook the cake. It was wonderful. A big hit with everyone.

  • glenda2001 Posted: 03/03/11
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    I have baked this cake thousands of times without the strawberry glaze. I am excited to try with the glaze because I serve with strawberries anyway. Elimiate the almond flavor, use 2 teaspoons of vanilla, preheat oven to 300, bake cake for 1 hour and 45 minutes. Enjoy

  • buckybeaver Posted: 02/25/11
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    Been wanting to make this recipe ever since I received the issue. Finally made it today and it's a good recipe. I cooked it the full one hour and ten minutes and it has a small "sad streak" in it (some people in my family love sad streaks). I would've left it in a little longer but it was turning really brown. Glaze is okay but tastes more sweet than like strawberries...but it's pretty when sliced and tasty. Found Marzetti glaze in produce section at Harris Teeter. Will make it again. Now I want to try the Amaretto-Almond Pound Cake recipe in the same issue!

  • bryanlyn Posted: 03/07/11
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    This cake took 1 hr and 20 min to bake in my oven. The cake was so hard and dense that it was difficult to slice.It was very dry and had little flavor. Was there an ingredient missing from the recipe? It was not a good choice for my family.We served sliced strawberries and whipped cream with it and that did not moisten it. We were so disappointed, because the photo was so pretty.

  • aearnold1 Posted: 06/01/11
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    , FL

    I tried this recipe for the Memorial Day holiday and it was a big hit. A few suggestions. Make sure you have the right size pan and be sure to check that it's done. I do agree with others that the cooking time is a little off. I have a new oven and it still took about 1 hour to 1 hour and 25 minutes before I was sure that it was done. I cooked mine in a bundt pan, next time I am going to try a regular cake pan. I also used a glaze on mine, 2 cups of sifted confections sugar with a little strawberry lemonade koolaid or strawberry koolaid and then add a little of the strawberry glaze for more color. It made it even sweeter. I would also suggest since we have to cook it a little longer that we might want to lower the temperature so that it doesn't burn. Maybe 325 degrees rather 350.

  • rachel5810 Posted: 03/21/11
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    Wish I had read the reviews before baking. Bake time was definately off. Next time I'll reduce the temperature and bake longer. Cutting the edges off however yields a very tasty cake. I used my own strawberry glaze recipe and it was delicious, the store bought I never found tasted very good.

  • moncherie Posted: 05/23/11
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    This recipe gets rave reviews every time I make it. Typically, I get "This is the best pound cake I've ever had" and everyone wants the recipe. I have found that you need to bake a little longer than the recipe calls for (+5 minutes for me), but that could be a variation in ovens.

  • phillodoe Posted: 04/11/11
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    This is a poor choice for dessert when there are so many other recipes available. If I could see potential, I would rate it higher. But SL has much better available. Once was enough. Palatable but not really worth the calories.

  • Phazie Posted: 05/17/11
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    I purchased all the ingredients to make this while on vacation ($22.00) I looked and sounded so good. I followed the recipe exactly (read through twice before starting), measured everything ahead. I am an experienced cook and I looked forward to this. After one hour, I tested it and it seemed done, removed it and set it on a ract for 15 minutes. Then went to turn the cake over on the rack but--reality was it was only done on the top and outside. the bottom and inside was still batter and it fell apart burning my hands. The batter and glaze was extremely hot. Please make sure others are careful in turning this cake. I will not make again. the part that was done tasted okay but not good enough to try again.

  • Stacy120 Posted: 04/23/11
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    I was very disappointed with the results of this recipe. The baking time is off and my pound cake was perfectly golden, but still raw in the middle. I ended up adding an extra 10 minutes, which burnt the outside but the inside was finally cooked through. I didn't think the cake had enough strawberry taste either. Will not make this recipe again and I am sorry I wasted so much money making it.

  • goodfood4ursoul Posted: 05/07/11
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    First let me say that this recipe is a tweak on the 2006 cream cheese bourbon pecan pound cake Southern Living published. Along with the recipe they published a thorough primer on the science of pound cakes, which they obviously should have re-printed. These cakes are not for beginners & it helps to have an understanding of food science to make this properly. To start, there is no need for baking powder in this recipe- this is not a typo. True pound cakes are leavened with the air that is beaten into the butter. The butter & cream cheese should be beaten together for 10 minutes before continuing the recipe & adding the sugar. The sugar should be added gradually- about 1 Tablespoon at a time while beating. The eggs should be at room temp & added in as the directions describe. Flour should be sifted prior to measuring. Common sense should be used regarding baking time. If your cake is not done and is getting too dark, cover loosely with a sheet of tin foil and keep checking until done

  • LeslieJoyce Posted: 06/23/11
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    Baked cake for a friend to take to a wedding party. Good thing I made last night since still have time to make another more dependable one today! The strawberry glaze "leaked" out the side and stuck to the side of the pan, meaning I had to dig about half the cake out with a knife. Tried reassembling and glueing together with a lime glaze, but still looks like a mack truck attacked it. Can't let her take it which is an expensive experiment. Tastes good - may turn into a trifle. But I don't think I'll make again.

  • Manxkitty Posted: 06/25/11
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    I made this cake today for my sisters anniversary dinner this evening. I followed the recommendations of "goodfood4ursoul (5/07/11)". I baked the cake at 325 degress for about 1 hour 30 minutes and it came out perfectly! Am very pleased with this recipe, just needs to be tweaked a little.

  • Josephsmom1849 Posted: 07/06/11
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    I can't believe that this cake would get bad reviews! I am an experienced cook, but not an experienced baker. I baked it (almost) according to the recipe. I only had 4 eggs on hand instead of 6. Instead of strawberry glaze I used homemade strawberry preserves and microwaved them for a few seconds to melt them down a bit. The only lesson I learned is that you need to keep the glaze in the middle of the batter and not swirl it out to the edges or it will show through when baked. I also left out the almond extract. My family LOVED this cake. I will definitely make it again.

  • Harobednnyl Posted: 09/02/11
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    Reading the reviews, I decided to respond. All I can say if the cooking time was off, maybe it was your oven! If the strawberry jel came out, maybe you swirled it too close to the edge of the pan. Look at the cook, not the receipe! It is a great cake, easy to make, taste great and love it along with all the people that have had it. I have made it several times!

  • BamaRose61 Posted: 09/06/12
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    I baked this using blueberry glaze instead of the strawberry. I will probably bake another but next time bake at 325 cause 350 caused it to be a little overly brown (close to burnt) before the inside was done.

  • TWright1 Posted: 11/22/12
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    I love this cake! I've only tried it once and I am in the process of baking it now. I baked it according to the directions but altered the temperature to 325 and baked for approx. 1 1/2 hours only because my stove is a tad bit off. This recipe gives a zing to the basic pound cake. Beautiful swirl coloration, great taste and love the hint of almond. Great recipe!

  • lydiainsc Posted: 02/09/13
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    Love it, I have made this cake 4 times. I cook it @ 350 degrees for 1 hour, 10 minutes. It's yummy!

  • Bobba1 Posted: 05/03/12
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    I am going to try it...I wonder if you could do as a muffin???? Anyone ever done it?

  • wordgurl Posted: 04/22/12
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    The recipe is correct but please remember one thing. You can not beat the ingredients for longer than 10 minutes. The longer you mix the batter the tougher/heavier the cake will be. With that said, the temperature and time listed for the cake to bake is WAY off. There is no way that a cake with such heavy ingredients will be totally done at an hour. Bake at 325 instead of 350 - that's too hot and quick. Start testing the batter with a toothpick at 1 hour and 15 minutes and it should be done by an hour and 30 minutes tops.

  • flowercup2013 Posted: 05/19/13
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    Hi I think this look so good that I am going to make it for my son in-law birthday wish is on Tuesday..

  • tkhuseman Posted: 04/15/13
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    I read the reviews before making the pound cake. I was a little apprehensive from all the comments. However, I forged ahead and was thankful. I baked it the recommended time, and it was perfect, if anything, I could have baked it a little less -- at first I didn't think it was cooked all the way through, but it was and the pound cake is wonderful. I had fresh strawberries so I use the recipe posted on 2/24/11 by bjjackson for the glaze. She was spot on because the amount was perfect! I would make this again as well as the glaze, but I was thinking how blueberries or peaches would also be wonderful. This recipe is a keeper. I will use it for the church bake sale too!! Enjoy -- I did.

  • JoanneJD Posted: 05/19/13
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    Just wondering if anyone has tried replacing some of the sugar with Splenda? I'd lower temp to 325 & watch time, because using Splenda usually bakes a bit faster. I'd love the advice & my diabetic hubby would love the cake. Thanks

  • floridapeach Posted: 06/04/13
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    I followed the recipe exactly and it came out perfectly. I will definitely make this again! It was a very pretty cake and I served it with fresh strawberries and whipped cream. Everyone loved it!

  • jackmauro Posted: 04/30/14
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    The flavor and texture of this was very good. However, it made a ton of batter and I put it all in the pan, even knowing it was too much. It spilled over, the glaze bubbled out and it baked for almost two hours before it was done. I had to cut off and inch or so while baking to help it bake more. I'll experiment with making it in different pans so I won't have that problem again and may use a little less almond flavoring as well.

  • Dazzel Posted: 01/20/14
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    I don't know why anyone is upset with this recipe. Be sure to whip the butter until it has changed its color to white. You can't over whip butter but you can under whip. Out of the 8 of us who ate the cake we all thought it was perfect in flavor. A good touch is to add in fresh strawberries into batter while also adding the "preserves". I'm in Texas. The timing was perfect. Check with a toothpick to make sure it's finished. ***Let the cake cool INSIDE the pan BEFORE removing, or else the melted jam will find its way out. (SIDE NOTE: I was worried about rising so I added 2 tsp of baking powder. But it rose so much I thought it was going to cook out of the pan! :) You don't need to worry about salt bc the butter is salted. Don't add extra almond extract. I did, and bc I'm a cook I didn't like it, others may not notice. This recipe calls for 3 cups of sugar... Plenty of flavor. Don't forget it's a pound cake people.... Suppose to be heavy cake but light flavors. ;) good and simple.

  • blw3474 Posted: 06/01/14
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    I have made this cake once. It was just ok. Maybe a little more strawberry swirl would help.

  • karenHockett Posted: 05/19/14
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    where is the nutritional information?????

  • MunecaJane Posted: 09/26/13
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    Did not like the texture of this. The taste was good. I put less sugar and it was still very sweet. The inside of the cake didn't cook well...it was eatable inside, but not the same texture as the outside. Not sure if I will make it again.

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