Rating: 3.5 stars
58 Ratings
  • 1 star values: 10
  • 2 star values: 3
  • 3 star values: 8
  • 4 star values: 11
  • 5 star values: 26

Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

Nancy H. Test, West Chester, Ohio
Recipe by Southern Living March 2011

Gallery

Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

total:
2 hrs 35 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

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  • Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

  • Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

  • Note: We tested with Marzetti Glaze for Strawberries.

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