Your New Favorite Strawberry Cream Cheese Pound Cake

Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan or two loaf pans, making sure you get into all the nooks and crannies to prevent sticking.

In a small saucepan, combine the diced strawberries, 2 tablespoons of sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly (about 5-7 minutes). Set aside to cool while you prepare the cake batter.

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy (about 2-3 minutes). Add the granulated sugar and continue to beat until light and fluffy, about 3-4 minutes.

Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the heavy cream. Begin and end with the dry ingredients, mixing just until incorporated. Be careful not to overmix the batter.

Spoon half of the cake batter into the prepared pan(s). Then, spoon half of the strawberry mixture in a line down the center of the batter. Spoon the remaining cake batter on top, followed by the remaining strawberry mixture.

Using a butter knife, gently swirl the strawberry mixture into the batter to create a marbled effect.

Place the pan(s) into the preheated oven and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If baking in loaf pans, check for doneness after about 1 hour.

Remove the cream cheese pound cake from the oven and allow it to cool in the pan for 10 minutes. Afterward, carefully turn it out onto a wire rack to cool completely before slicing.