Cream Cheese Pound Cake with Strawberry Jam Sauce

Adapted from Lara Atkins: The Kitchen Table Bistro, 1840 Main St., Richmond, VT. 802-434-8686;


2 cups cake flour
1 cup all-purpose flour
8 ounces cream cheese (room temperature)
3/4 pound (3 sticks) unsalted butter (room temperature)
3 cups sugar
1 tablespoon vanilla extract
6 large eggs, divided
1 teaspoon table salt
Strawberry Jam Sauce
1 pint fresh strawberries, hulled and quartered
2 cups fresh whipped cream


Heat oven to 325°. Sift flours into a small bowl, and set aside. In the bowl of a standing mixer with paddle attachment, combine cream cheese and butter until light and fluffy. With mixer on slow, add sugar and vanilla extract and combine until light. Add eggs one at a time, mixing well each time. Stop the mixer and scrape down the sides of the bowl after you add the last egg. Then beat in salt. Add flour slowly, on lowest speed, blending until smooth. Pour into prepared Bundt or tube pan and bake 1 hour 20 minutes. Let cool completely before slicing. Top with Strawberry Jam Sauce, fresh strawberries, and whipped cream.

Strawberry Jam Sauce


4 pints fresh strawberries, hulled and quartered
2 pounds granulated sugar
2 tablespoons (approximately) fresh lemon juice (about 1 lemon), divided


In a large, heavy-bottomed, stainless pot over medium-high heat, combine strawberries and sugar. Cook, stirring often, until mixture boils gently and thickens. Remove from heat and let cool about 10 minutes. Then puree mixture with an immersion blender or in a food processor. Add lemon juice a bit at a time, stirring well, to taste. Strain and cool. Yield: 1 quart.

Cooking & Recipes


12 to 14 slices

Preparation Time: 

45 minutes

Start to Finish Time: 

2 hours

Preparation Method

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