Strawberry Cream Cheese Pound Cake Recipe

Introduction

This Strawberry Cream Cheese Pound Cake is a moist and flavorful dessert perfect for any occasion. The creamy texture from the cream cheese combined with fresh strawberries creates a delightful treat that’s both rich and fruity.

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 it with baking spray.
2. Step 2: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
3. Step 3: Add the granulated 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 to ensure even mixing.
5. Step 5: Mix in the vanilla extract until combined.
6. Step 6: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
8. Step 8: Gently fold in the chopped strawberries that have been tossed with 1 tablespoon of flour to prevent them from sinking during baking.
9. Step 9: Pour the batter evenly into the prepared pan and smooth the top with a spatula.
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 if the cake is browning too quickly, cover loosely with foil.
11. Step 11: Remove the cake from the oven and let it 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 extract, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.

Tips & Variations

• Dusting the strawberries with flour helps keep them from sinking to the bottom of the cake.
• Use frozen strawberries if fresh are not available, but make sure to thaw and drain them well before chopping.
• For extra flavor, add a tablespoon of lemon zest to the batter.
• Try substituting cream cheese with mascarpone for a slightly different creaminess.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. Leftovers can be wrapped tightly and frozen for up to 2 months. Reheat slices gently in the microwave for 15 to 20 seconds if desired.

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. Be sure to thaw them completely and drain excess moisture before chopping and folding into the batter to avoid sogginess.

Why should the strawberries be dusted with flour?

Dusting strawberries with flour helps them stay evenly distributed throughout the cake batter, preventing them from sinking to the bottom during baking.

Strawberry Cream Cheese Pound Cake Recipe

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★★★★★

4.8 from 66 reviews

This Strawberry Cream Cheese Pound Cake is a rich and moist dessert featuring a tender crumb infused with fresh strawberries and cream cheese. Baked to perfection in a bundt pan, it offers a delightful balance of buttery flavor and sweet strawberry notes, complemented by an optional strawberry glaze for an extra burst of flavor and color. Perfect for special occasions or as a luxurious everyday treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 75 to 85 minutes
• Total Time: 1 hour 35 minutes to 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Glaze Ingredients (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, use baking spray to ensure the cake doesn’t stick.
2. Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese using a hand or stand mixer until the mixture is smooth and fluffy, ensuring a creamy base for your cake batter.
3. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating for about 3 to 5 minutes until the mixture turns light in color and well incorporated, creating a fluffy texture.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth and even batter, which helps with proper rising and texture.
5. Add Vanilla: Mix in the tablespoon of vanilla extract to infuse the batter with a rich aromatic flavor.
6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
7. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined to prevent overworking the batter, which can lead to a dense cake.
8. Fold in Strawberries: Gently fold in the finely chopped strawberries that have been dusted with a tablespoon of flour to keep them from sinking to the bottom during baking.
9. Pour Batter into Pan: Pour the prepared batter evenly into the greased bundt pan, smoothing the top with a spatula for even baking.
10. Bake the Cake: Bake in the preheated oven for 75 to 85 minutes. Check doneness at the 75-minute mark by inserting a toothpick into the center; if it comes out clean, the cake is done. If the top browns too quickly, cover loosely with foil for the remainder of baking.
11. Cool Cake: Remove the cake from the oven and allow it to cool in the pan for 15 to 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely to avoid sogginess and maintain shape.
12. Prepare Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth. Drizzle the glaze over the cooled cake for an added touch of sweetness and decorative finish.

Notes

• Ensure butter, cream cheese, and eggs are at room temperature for best creaming and mixing results.
• Dusting strawberries with flour helps prevent them from sinking during baking.
• Check the cake after 75 minutes to avoid over-baking and dry cake texture.
• Use a toothpick test to confirm doneness.
• The glaze is optional but adds flavor and moisture; adjust milk quantity for desired consistency.
• Allow cake to cool completely before glazing to prevent melting or running glaze.

Keywords: Strawberry Pound Cake, Cream Cheese Pound Cake, Bundt Cake, Strawberry Dessert, Moist Pound Cake, Homemade Pound Cake