Why Make This Recipe

The Ultimate Strawberry Cream Cheese Pound Cake is a delightful choice for any gathering or special occasion. Its moist texture, sweet strawberry flavor, and creamy richness make it a standout dessert. Whether you’re celebrating a birthday, a wedding, or just enjoying a family get-together, this cake brings joy to the table. The beautiful pink hue from the strawberries adds a touch of elegance, making it as pleasing to the eye as it is to the palate.

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:

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
3. Add the granulated sugar and continue to beat until the mixture is light and well combined, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract until fully incorporated.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
8. Gently fold in the finely chopped strawberries that have been tossed with a bit of flour to prevent them from sinking.
9. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
10. 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 the cake is browning too quickly.
11. Once baked, remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack to cool completely.
12. To make the glaze, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth. Drizzle the glaze over the cooled cake.

How to Serve The Ultimate Strawberry Cream Cheese Pound Cake

Serve your delicious cake as a delightful dessert after dinner or as a sweet treat with coffee or tea. You can Garnish slices with additional fresh strawberries or a dollop of whipped cream for an extra touch. This cake is perfect for sharing at potlucks or special occasions.

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 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months.

Tips to Make The Ultimate Strawberry Cream Cheese Pound Cake

1. Room Temperature Ingredients: Ensure the butter, cream cheese, and eggs are at room temperature for the best mixing results.
2. Prevent Sinking: Dusting the strawberries with flour helps them stay suspended in the batter.
3. Don’t Overmix: Mix just until combined to maintain a tender crumb.
4. Check for Doneness: Use a toothpick to test for doneness but avoid overbaking to keep the cake moist.

Variation

For an added twist, you can add lemon zest to the batter for a refreshing citrus flavor. Additionally, swapping some of the all-purpose flour for almond flour can give a nutty flavor and change the texture slightly.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent excessive moisture in the batter.

2. How can I tell if my cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it starting at the 75-minute mark.

3. Is this cake suitable for freezing?
Yes, you can freeze the cake. Wrap it well in plastic wrap and aluminum foil before placing it in the freezer. Just allow it to thaw in the fridge before serving.

Enjoy baking and indulging in this delicious Strawberry Cream Cheese Pound Cake!

Don’t Miss These Tasty Dinner Recipes

• Million Dollar Spaghetti
• Cheesy Chicken Bacon Ranch Pasta
• How to Make Air Fryer Hot Chicken and Cheese Wraps in Just 15 Minutes!

Strawberry Cream Cheese Pound Cake

A delightful pound cake featuring a moist texture, sweet strawberry flavor, and creamy richness, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

For the Cake

• 1.5 cups unsalted butter, softened At room temperature
• 8 oz block cream cheese, softened At room temperature
• 2.5 cups granulated sugar
• 6 large eggs At room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1.5 cups fresh strawberries, finely chopped and lightly dusted with flour Dusted to prevent sinking

For the Glaze

• 1 cup powdered sugar
• 1-2 tablespoons milk Adjust for 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.
• In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
• Add the granulated sugar and continue to beat until the mixture is light and well combined, about 3 to 5 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Gently fold in the finely chopped strawberries.

Baking

• 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.
• Once baked, remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack to cool completely.

Making the Glaze

• Whisk together the powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth.
• Drizzle the glaze over the cooled cake.

Notes

Serve with fresh strawberries or whipped cream. Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze wrapped tightly for up to 3 months.

Keyword Baking, Cream Cheese Cake, Dessert Recipe, Pound Cake, Strawberry Cake