Strawberry Cream Cheese Butter Cake
This post may contain affiliate links.Strawberry Cream Cheese Cake is a super moist butter cake made with cream cheese and strawberry jam inside. The strawberry jam adds another texture to the cake, making it super soft and moist. This is going to be your family’s favorite!
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Cream cheese and butter cake work well together in crafting a moist cake. You may call it cream cheese pound cake or cream cheese butter cake.
When I looked at the strawberry jam that I just made in the fridge, I thought of inserting some into the cake. It would taste amazing! However, I need to reduce the sugar content in the cake, so it is not too sweet with the strawberry jam in it.
Incorporating fruits into butter cake elevate the cake to the next level. If you love fruits and butter cake, you will love this Classic English Fruit Cake, Vanilla Fruit Butter Cake, or Coconut Butter Cake.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Butter – Pick your favorite butter brand that you usually use for baking. A good butter defines the soft texture of a butter cake.
Cream Cheese – Same as butter, choose a good cream cheese. This too will help moisten your butter cake.
Powdered sugar – If you don’t have powdered sugar, don’t worry. You can always use granulated sugar and blend them in a food process to get a finer granules.
Strawberry jam – Choose a store-bought strawberry jam with less sugar. Or you can make your own strawberry jam.
Be sure to check out the full recipe and ingredient list below
How to Make
- Preheat the oven at 160°C. Prepare a baking pan, grease the baking pan and line it with parchment paper. I used a 22×10 cm oval baking pan. You can also use 25×12 cm baking pan.
- Let the butter and cream cheese be in room temperature until soft enough to process.
- Beat the butter first with low speed, soften it (image 1). Add cream cheese (image 2). Soften the cream cheese and mix well with the butter.
- Put in sugar and salt. Use a spatula to mix the sugar with the butter. This way the sugar will not scatter around when mixed with hand mixer. (image 3, 4, 5)
- Beat until well incorporated, starting with low speed, gradually up to high speed. Scrape the sides of the bowl once in a while.
- Beat the butter and sugar until light, pale, and fluffy. (image 5)
- Add 3 eggs one by one while mixing with low speed (image 6, 7).
- Sieve in flour, baking powder, and baking soda into the batter (image 8, 9).
- Mix with a spatula first and continue with the mixer. Mix only for a while, only until it is well blended. (image 10, 11, 12, 13)
- Pour half of the batter into the baking pan. Add some strawberry jam in the center. Add another half of the batter. Spoon some strawberry jam on top of the batter. Use a skewer to make marble pattern on the strawberry jam. (image 14, 15, 16, 17)
- Put the baking pan in the preheated oven. Bake for 50-55 minutes.
- Take out the pan from the oven and from the pan (image 18).
- Let the cake cool on the cooling rack before slicing.
- Serve with strawberry jam or whipped cream. Enjoy!
Pro Tips
- Scrape the sides of the bowl once in a while during mixing.
- Make a deep hole in between batter to pour in the strawberry jam. Make sure the strawberry jam is contained inside the batter, so it doesn’t overflow.
- Put the pan in the middle rack of the oven for even baking.
Strawberry Jam
Wash clean fresh strawberries. Blend in a food processor. Bring to a boil in a pot. Pour the sugar in it. Keep stirring once in a while. Boil until it thickens. Turn off the stove. Keep in a closed jar in the chiller. This is the same strawbery jam I used for Korean strawberry milk.
Serving
Serve the cake warm or in room temperature. Add a dollop of whipped cream and strawberry jam to top it off.
Storage and Shelf Life
Cling wrap it and then store in a closed container in the fridge. This way the cake can stay fresh for up to 6 days.
If you keep it frozen, it can stay fresh for up to 3 weeks.
Strawberry Cream Cheese Butter Cake
Equipment
- 1 baking pan 10×4 inch
Ingredients
- 170 gr unsalted butter
- 125 gr cream cheese
- 168 gr powdered sugar
- 2 gr salt
- 3 eggs
- 195 gr flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 50 gr strawberry jam
Instructions
- Preheat the oven at 160°C. Prepare a baking pan, grease the baking pan and line it with parchment paper. I used a 22×10 cm oval baking pan. You can also use 25×12 cm
baking pan. - Let the butter and cream cheese be in room temperature until soft enough to process.
- Beat the butter first with low speed, soften it. Add cream cheese. Soften the cream cheese and mix well with the butter.
- Put in sugar and salt. Use a spatula to mix the sugar with the butter. This way the sugar will not scatter around when mixed with hand mixer.
- Beat until well incorporated, starting with low speed, gradually up to high speed.
- Scrape the sides of the bowl once in a while.
- Beat the butter and sugar until light, pale, and fluffy.
- Add 3 eggs one by one while mixing with low speed.
- Sieve in flour, baking powder, and baking soda into the batter.
- Mix with a spatula first and continue with the mixer. Mix only for a while, only until it is well blended.
- Pour half of the batter into the baking pan. Add some strawberry jam in the center. Add another half of the batter. Spoon some strawberry jam on top of the batter. Use a skewer to make marble pattern on the strawberry jam.
- Put the baking pan in the preheated oven. Bake for 50-55 minutes.
- Take out the pan from the oven and from the pan.
- Let the cake cool on the cooling rack before slicing.
- Serve with strawberry jam or whipped cream. Enjoy!
It’s a wonderful mix of cream cheese and strawberry jam! The cake is so moist and so beautiful when it cracks on top! This is a must-try!