Why Make This Recipe
If you’re looking for a delicious dessert that brings people together, look no further than the Ultimate Strawberry Cream Cheese Pound Cake. This cake is moist, flavorful, and loaded with fresh strawberries. It’s perfect for birthdays, picnics, or any occasion where you want to impress your friends and family. The blend of cream cheese and strawberries creates a delightful sweetness and richness that everyone will love.
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
Serve this delightful cake at room temperature. It’s perfect on its own but can also be paired with whipped cream or a scoop of vanilla ice cream for an extra treat. Slice the cake into generous pieces, and enjoy it with a cup of coffee or tea.
How to Store The Ultimate Strawberry Cream Cheese Pound Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you want to store it longer, you can keep it in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to three months.
Tips to Make The Ultimate Strawberry Cream Cheese Pound Cake
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Dusting the strawberries with flour helps to keep them from sinking to the bottom of the cake.
- Check the cake at the 75-minute mark to prevent over-baking.
- Let the cake cool completely before adding the glaze for the best presentation.
Variation
For a twist, try adding lemon zest to the batter for a refreshing citrus flavor. You can also substitute raspberries or blueberries for strawberries if you prefer a different berry.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding to the batter.
2. What should I do if the cake is browning too quickly?
If you notice the cake browning too quickly, tent it with aluminum foil during baking.
3. How can I make the glaze thicker?
If you want a thicker glaze, add more powdered sugar until you reach your desired thickness.
Strawberry Cream Cheese Pound Cake
Ingredients
For the cake
- 1.5 cups unsalted butter, softened Make sure it’s at room temperature
- 8 oz block cream cheese, softened Make sure it’s at room temperature
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Plus additional for dusting strawberries
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped Lightly dusted with 1 tablespoon flour
For the glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk Use to achieve desired consistency
- 0.5 teaspoon vanilla extract
- 2 tablespoons 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.
Making the glaze
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
