by Peter Notarnicola
strawberry filling (make before starting cake or can be substituted with jam)
1 cup quartered strawberries
2-3 tbsp sugar
1 tbsp corn starch
cook all ingredients together over medium heat on stovetop until berries have cooked down a mixture has reduced to almost a pudding like consistency
pound cake
3 sticks butter softened
8 oz cream cheese softened
3 cups sugar
6 large eggs
3 cups flours
almond and vanilla extract to desired taste ( i use 2tsp almond and a shy tsp vanilla)
1. in a stand mixer beat together butter and cream cheese about 2-3 minutes
2.add in sugar and beat until light and fluffy about 5 min
3.beat in eggs 1 at a time and add extracts
4. with mixer on low add in flour gradually until incorporated
5.in a greased and floured bundt pan pour 1/3 of batter
6. spoon some strawberry filling on top of batter
7. add the next 1/3 of the batter and spoon more filling on top of it
8. spoon in remaining batter and bake in a preheated oven at 350 for 70-80 minutes testing with a wooden skewer for doneness