The Ultimate Strawberry Cream Cheese Pound Cake Recipe

Introduction

The Ultimate Strawberry Cream Cheese Pound Cake is a rich, moist dessert perfect for any occasion. Bursting with fresh strawberries and a creamy texture, this cake promises a delightful treat sure to impress your family and friends.

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
• For the glaze (optional):
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

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

Tips & Variations

• For best results, make sure your butter, cream cheese, and eggs are at room temperature before starting.
• Dusting the strawberries with flour helps prevent them from sinking to the bottom of the cake while baking.
• Try adding a handful of chopped nuts like pecans or walnuts for extra texture.
• Use frozen strawberries if fresh are out of season, but thaw and drain them well to avoid excess moisture.
• The glaze is optional but adds a lovely touch of sweetness and a hint of strawberry flavor.

Storage

Store the pound cake covered at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best taste. Leftover cake can also be frozen wrapped tightly for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well to remove excess moisture before folding into the batter. Tossing them with flour also helps to prevent sinking.

Do I have to make the glaze?

No, the glaze is optional. The cake is delicious on its own, but the glaze adds a nice sweet finish and a pop of strawberry flavor if you choose to include it.

The Ultimate Strawberry Cream Cheese Pound Cake Recipe

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4.5 from 83 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a rich, moist, and flavorful dessert perfect for any occasion. It combines the classic dense texture of a pound cake with the tangy creaminess of cream cheese and the fresh sweetness of strawberries, enhanced by an optional strawberry glaze for an added touch of elegance and flavor.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 75 to 85 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 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

For the Glaze (optional):

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• ½ teaspoon vanilla extract
• 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or alternatively, line it with baking spray to prevent sticking.
2. Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and fluffy, providing a rich base for the cake batter.
3. Add Sugar: Incorporate the granulated sugar into the creamed mixture and beat for about 3 to 5 minutes until the batter becomes light and well combined, ensuring the cake will have a tender crumb.
4. Add Eggs: Add the eggs one at a time to the batter, beating well after each addition to fully incorporate and create a smooth texture.
5. Add Vanilla Extract: Mix in the vanilla extract to enhance the flavor profile of the cake.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
7. Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter which could make the cake dense.
8. Fold in Strawberries: Gently fold in the finely chopped fresh strawberries that have been lightly dusted with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
9. Pour Batter and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 75 to 85 minutes, checking at the 75-minute mark. If the top is browning too quickly, cover the cake loosely with foil.
10. Cool Cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack to cool completely, ensuring it maintains its shape and texture.
11. Prepare Glaze (Optional): Whisk together powdered sugar, 1 to 2 tablespoons of milk, vanilla extract, and strawberry puree if using until smooth. Drizzle the glaze over the completely cooled cake to add a sweet, fruity finish.

Notes

• Ensure all ingredients, especially eggs and dairy, are at room temperature for optimal mixing results.
• Lightly dusting the chopped strawberries with flour prevents them from sinking to the bottom of the batter during baking.
• Covering the cake with foil if it browns too quickly ensures even cooking without burning.
• The glaze is optional but adds a beautiful finish and extra strawberry flavor.
• Use a toothpick to check for doneness; it should come out clean when the cake is fully baked.
• Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Strawberry pound cake, cream cheese pound cake, strawberry dessert, bundt cake, cream cheese cake, strawberry glaze, moist pound cake