Strawberry & Cream Pound Cake
Jun
Strawberry filling takes this buttery bundt cake to the next level of flavor!
Bring all ingredients to room temperature.
Preheat oven to 325 degrees F.
In the bowl of a stand mixer, beat butter, cream cheese, and sugar until fluffy, stop to scrape sides of the bowl.
Add eggs, one at a time.
Add vanilla.
Stir together milk and vinegar and set aside until bubbly.
Whisk together flour, baking powder, and salt.
Gradually add flour mixture to the butter mixture, alternating with the milk mixture. Begin and end with the flour mixture.
Mix until combined.
In a small bowl, combine strawberry filling and cornstarch.
Grease 10 cup Bundt pan with baking spray with flour.
Spoon half the batter into the Bundt pan.
Spoon the strawberry filling on top of batter being careful to stay in the middle and not touch the sides or the center of the pan.
Top with remaining batter.
Bake 50 Minutes to 60 Minutes until a toothpick or cake tester inserted in the center comes out clean.
If the top of the cake is browning, tent with foil.
Remove cake from oven and let cool 15 Minutes.
Invert cake onto cooling rack and let cool completely.
Place confectioners' sugar in a small bowl.
Add warm milk and oil or melted butter.
Stir to combine.
Add 1 or 2 drops of strawberry extract or food color to achieve a pink tint. If the color is too pink, add 1 drop brown color to soften it.
Place glaze in a piping bag or squeeze bottle and drizzle over cooled cake.
Serve or freeze in an airtight container.