1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
Strawberry Swirl
1 ½ cups fresh strawberries, finely chopped
⅓ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Optional Glaze
1 cup powdered sugar
2–3 tablespoons milk or strawberry juice
Ezoic
Instructions
Step 1: Make the Strawberry Swirl
In a small saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and jam-like. Remove from heat and allow to cool completely.
Step 2: Prepare the Pan and Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, ensuring all crevices are well coated.
Step 3: Cream Butter and Cream Cheese
In a large bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.
Step 4: Add Eggs and Batter Ingredients
Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Gradually add flour and salt, alternating with sour cream, mixing just until combined.
Step 5: Assemble and Bake
Pour half of the batter into the prepared pan. Spoon dollops of strawberry swirl over the batter, then gently swirl with a knife. Add remaining batter and repeat with more strawberry swirl. Bake for 80–90 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes before turning out.
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