This twist on a classic Southern pound cake has a marbled look created by swirls of strawberry glaze.
Pound cakes are a classic Southern dessert that find their way onto tables of all occasions.
Fresh strawberriesand whipping cream are a bright, colorful garnish for thispound cake.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
For the strawberry swirl, we used pre-made strawberry glaze for convenience.
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.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Add cream cheese, beating until creamy.
Add eggs, 1 at a time, beating just until blended after each addition.
Add batter to cake pan:
Gradually add flour to butter mixture.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
Stir in almond and vanilla extracts.
Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a wooden skewer.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Repeat procedure once, and top with remaining third of batter.
Ingredient Note
We tested with Marzetti Glaze for Strawberries.
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
Credit:Fred Hardy II; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayliss
