Ingredients
Scale
- 2 cups fresh strawberries
- 3 tbsp sugar
- 1 tsp lemon juice
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ¾ cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp strawberry extract
Instructions
- Chop the strawberries and combine them in a pan with sugar and lemon juice. Heat over medium until thickened, then allow to cool.
- Cream the softened butter and cream cheese until fluffy. Add sugar gradually and mix well until combined.
- Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Then include the vanilla and almond extracts.
- In a separate bowl, combine the flour, baking powder, and salt. Gently fold this mixture into the wet ingredients, taking care not to overmix.
- Remove 2 cups of the batter and mix in the cooled strawberry jam. If desired, add food coloring to enhance the color.
- Grease your loaf pan and layer the batters alternately, swirling with a knife to create a marbled effect.
- Bake in a preheated oven at 350°F until a toothpick comes out clean, about 45 to 50 minutes. Cool in the pan briefly before transferring to a wire rack.
- For the glaze, beat remaining cream cheese until smooth, and incorporate powdered sugar and milk until the mixture is drippy. Flavor with strawberry extract or jam if desired.
- Once the cake is completely cool, drizzle the prepared glaze over the top for a delicious finisher!
Notes
Do not overmix the batter. Use ripe strawberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg