The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
This delightful dessert combines the rich creaminess of pound cake with the fresh, vibrant flavor of strawberries, making it a perfect treat for any gathering. Whether you’re celebrating a birthday, hosting an afternoon tea, or simply craving something sweet, this cake is sure to impress.
Why Make This Recipe
The Ultimate Strawberry Cream Cheese Pound Cake not only boasts a tender, moist crumb but also a heavenly combination of flavors. The addition of cream cheese enhances the cake’s richness and adds a delightful tang that complements the sweetness of the strawberries. Plus, it’s incredibly versatile—serve it as a decadent dessert, a delightful brunch item, or even a sweet snack with your afternoon coffee.
How to Make The Ultimate Strawberry Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Directions:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Check at the 75-minute mark and cover loosely with foil if browning too quickly.
- Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
How to Serve The Ultimate Strawberry Cream Cheese Pound Cake
This cake is delicious on its own, but you can elevate it by serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Fresh strawberries or a berry compote also make an excellent accompaniment. For an extra touch, sprinkle with confectioners’ sugar just before serving to add a beautiful presentation.
How to Store The Ultimate Strawberry Cream Cheese Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, it can be refrigerated for up to a week or frozen for up to three months. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Tips to Make The Ultimate Strawberry Cream Cheese Pound Cake
- Ensure your ingredients are at room temperature for the best mixing and texture.
- Use fresh strawberries for the best flavor; if unavailable, you can use frozen strawberries, but be sure to thaw and drain excess moisture.
- Don’t overmix the batter once the flour is incorporated to avoid a tough cake.
Variation
For a twist on this classic cake, consider adding lemon zest to the batter or incorporating other fruits like blueberries or raspberries. Additionally, you could substitute half of the cream cheese for Greek yogurt for a lighter version without sacrificing moisture.
FAQs
1. Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw them and drain any excess liquid before adding them to the batter.
2. Can I make this cake ahead of time?
Absolutely! The flavors often deepen as the cake sits, making it a great option to prepare a day in advance. Just store it properly to maintain its freshness.
3. What can I substitute for cream cheese?
If you’re looking for a lighter alternative, you could use Greek yogurt or a vegan cream cheese substitute, though this would alter the flavor and texture slightly.
Enjoy baking and sharing this luscious cake that’s sure to be a hit at any event!
Strawberry Cream Cheese Pound Cake
Ingredients
For the Cake
- 1.5 cups unsalted butter, softened
- 8 oz block cream cheese, softened
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour Dusted strawberries prevent sinking.
For the Glaze
- 1 cup powdered sugar
- 1 to 2 tbsp milk
- 0.5 tsp vanilla extract
- 2 tbsp strawberry puree (optional) For flavor and color.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
Baking
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Check at the 75-minute mark and cover loosely with foil if browning too quickly.
- Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
Glaze
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
