Strawberry Swirl Cream Cheese Pound Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

Steps:

• On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
• Add the cream cheese and mix well.
• Add eggs, one at a time, and beat just until combined.
• Gradually add the flour and beat on low speed until combined.
• Scraped the bowl frequently.
• Add the extracts.
• Pour 1/3 of the batter in a greased tube pan.
• Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
• Repeat with 1/3 batter and glaze.
• Add the remaining batter on top.
• Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
• Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan.
• To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
• In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
• Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
• Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
• Spoon batter into prepared baking pan.
• Spoon on cream cheese mixture topping (don't worry if there are open spaces).
• Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
• Swirl the jam and the cream cheese topping to make a gentle marble effect.
• Bake for 35-40 minutes, or until cake is set and the topping seems dry.
• Cool completely and dust with powdered sugar.

Steps:

• Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice., Spread mixture over pound cake. Top with remaining 2-2/3 cups whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with remaining 1/2 cup strawberries in juice before serving.