Tunnel of Cream Strawberry Pound Cake

Submitted by Mary Shivers

About the cook: Since my husband and I recently retired from 36 years of teaching, I am very excited to be able to spend more time in the kitchen creating my own recipes for family and friends to enjoy. Experimenting with new and unique ingredient combinations is one of my favorite aspects of cooking!

About the dish: This cake is a springtime favorite, especially around Easter. The almond extract greatly enhances the abundance of fresh strawberries in the cake. With cream cheese in both the filling and the glaze, what’s not to love?

National Origin: American

Serves: 16

Estimated Time: 1 to 2 Hours


Non-stick cooking spray
4 large eggs
3/4 cup vegetable oil
1 teaspoon almond extract
2 cups granulated sugar
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups pureed fresh strawberries
8 oz. cream cheese, softened
1 egg
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon almond extract
4 oz. cream cheese, softened
2 tablespoons unsalted butter, melted
2 tablespoons milk, at room temperature
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups powdered sugar
1/4 cup sliced almonds
4 large fresh strawberries, stemmed and halved


Heat oven to 325 degrees. Spray a 12-cup Bundt pan with cooking spray. Set aside. For cake, in a large mixing bowl, beat eggs, oil, extract and sugar on low speed for 2 minutes. Sift together flour, baking powder, and salt in a separate bowl. With mixer on low, alternately beat flour mixture and strawberries into first mixture, about ½ cup at a time. Beat on medium speed for 3 minutes. For filling, in a separate mixing bowl, beat cream cheese, egg, sugar, flour and extract on low speed until smooth. Pour half of cake batter into prepared pan. Spoon filling evenly around center of batter, being careful not to get filling to edge of pan. Spoon remaining batter over filling, completely covering. Bake for 55-60 minutes or until cake tests done with a toothpick and top springs back lightly when touched. Remove from oven and cool for 30 minutes. Loosen cake from pan and invert onto a cake plate. Cool completely. For glaze, in a large mixing bowl, beat first five ingredients together on medium speed until smooth. With mixer on low speed, gradually beat in powdered sugar. Drizzle evenly over cake. Sprinkle top with almonds. Allow glaze to set for at least 15 minutes. Top with strawberry halves just before serving. Serves 16.

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