Strawberry Swirl Cream Cheese Cake
A delightful cake merging rich cream cheese with vibrant strawberry puree, perfect for any occasion.
Ingredients
Cake Base Ingredients
- 1.5 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar Can substitute with coconut sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream Use dairy-free for a dairy-free version
- 1 cup fresh strawberries, pureed (plus extra for swirls)
Cream Cheese Filling
- 8 oz cream cheese, softened Use plant-based for a dairy-free version
- 0.5 cup powdered sugar
- 1 teaspoon lemon juice
Garnish
- 1 cup fresh strawberries, sliced For serving
Instructions
Preparation
- Gather all your ingredients and ensure that the butter and cream cheese are softened. Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Making the Batter
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each, then mix in the vanilla extract.
- Gradually add the flour mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the strawberry puree until evenly distributed.
Cream Cheese Filling
- In a separate bowl, beat the softened cream cheese with powdered sugar and lemon juice until smooth.
Assembling the Cake
- Pour half of the cake batter into the prepared cake pan. Dollop half of the cream cheese filling over it and gently swirl with a knife.
- Pour the remaining cake batter on top and add the rest of the cream cheese filling. Swirl again with a knife.
Baking
- Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Serving
- Once cooled, slice and garnish with fresh strawberries. Serve on a white plate to emphasize the colors.
Notes
Store in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap tightly and freeze.