Ultimate Strawberry Cream Cheese Pound Cake

why make this recipe

The Ultimate Strawberry Cream Cheese Pound Cake is perfect for any occasion. Whether it’s a birthday, a family gathering, or just a sweet treat for yourself, this cake will impress everyone. The combination of cream cheese and strawberries gives it a rich flavor and moist texture that is hard to resist. Plus, it’s easy to make, so you can whip it up in no time!

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 butter and cream cheese until smooth and fluffy.
3. Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8. Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
9. Pour the batter evenly into the prepared pan and smooth the top.
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. 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. 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 fantastic on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh strawberries on the side add a beautiful touch, making this a lovely dessert for guests.

how to store The Ultimate Strawberry Cream Cheese Pound Cake

To store the leftover cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just remember that chilling may slightly change the texture, making it a little denser.

tips to make The Ultimate Strawberry Cream Cheese Pound Cake

• Make sure the butter and cream cheese are at room temperature for easy mixing.
• Dust the strawberries with flour to help them stay suspended in the batter.
• Do not overmix the batter after adding the flour to ensure a tender crumb.
• Check your cake for doneness by inserting a toothpick into the center; it should come out clean when done.

variation

For a different flavor, try adding lemon zest or almond extract instead of vanilla. You can also use different fruits, like blueberries or raspberries, instead of strawberries.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding them to the batter to avoid excess moisture.

2. How can I make my cake more colorful?
You can add a few drops of food coloring to the glaze or use the strawberry puree to give it a nice pink hue.

3. Can I freeze this cake?
Absolutely! You can freeze the cake before glazing it. Wrap it well in plastic wrap and foil, and it will last up to three months in the freezer. Thaw it in the refrigerator before serving.

The Ultimate Strawberry Cream Cheese Pound Cake

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A rich and moist pound cake featuring cream cheese and fresh strawberries, perfect for any occasion.

• Total Time: 100 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 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)

Instructions

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 butter and cream cheese until smooth and fluffy.
3. Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8. Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
9. Pour the batter evenly into the prepared pan and smooth the top.
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. 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. To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.

Notes

Serve with whipped cream or vanilla ice cream for added indulgence. Fresh strawberries make a lovely side.

• Author: mehdilmh
• Prep Time: 15 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 30g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg

Keywords: strawberry, cream cheese, pound cake, dessert, cake recipe