Strawberry Cream Cheese Pound Cake Recipe

Introduction

This Strawberry Cream Cheese Pound Cake is a moist and rich dessert bursting with fresh strawberry flavor. The combination of cream cheese and butter creates a tender crumb, while the optional glaze adds a sweet finishing touch. Perfect for special occasions or a delightful afternoon treat.

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

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 butter and cream cheese until smooth and fluffy.
3. Step 3: Add the sugar and beat 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 mixture, mixing just until combined.
8. Step 8: Gently fold in the chopped strawberries that have been tossed with 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 75 minutes and cover loosely with foil if the cake is browning too quickly.
11. Step 11: Remove from the oven and let the cake cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
12. Step 12: To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Tips & Variations

• Use room temperature ingredients to ensure a smooth, even batter and better rise.
• Dusting strawberries with flour helps keep them evenly distributed without sinking.
• For a twist, try adding a tablespoon of lemon zest to the batter for a bright citrus note.
• The glaze can be flavored with a tablespoon of strawberry puree for extra fruitiness.

Storage

Store the cake tightly wrapped or in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, but allow it to come to room temperature before serving. Reheat slices gently in the microwave for about 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before folding into the batter to avoid extra moisture that could affect the cake’s texture.

Do I have to make the glaze?

The glaze is optional but adds a lovely sweetness and shine. The cake is delicious on its own and also pairs well with fresh whipped cream or a dusting of powdered sugar.

Strawberry Cream Cheese Pound Cake Recipe

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★★★★★

4.7 from 113 reviews

This Strawberry Cream Cheese Pound Cake is a moist, dense, and flavorful dessert that combines the richness of cream cheese and butter with the fresh sweetness of strawberries. Perfectly baked to a golden crust, it features chopped strawberries folded into the batter to prevent sinking, and an optional vanilla glaze to add a touch of extra sweetness and elegance.

• Author: Lila
• 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

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

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 ensure the cake releases easily after baking.
2. Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until the mixture becomes smooth and fluffy, which helps create a velvety texture for the cake.
3. Add Sugar: Gradually add the granulated sugar to the creamed mixture and continue beating for about 3 to 5 minutes until the mixture is light and well incorporated, which will contribute to the cake’s structure and sweetness.
4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure thorough mixing and a stable batter.
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 and seasoning.
7. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, 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 strawberries that have been tossed with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
9. Pour Batter into Pan: Pour the batter evenly into the prepared bundt or tube pan and smooth the top with a spatula to ensure even baking.
10. Bake the Cake: Bake for 75 to 85 minutes, checking at the 75-minute mark by inserting a toothpick in the center; it should come out clean when the cake is done. If the cake is browning too quickly, loosely cover with foil and continue baking until done.
11. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes to set. Then carefully invert the cake onto a wire rack to cool completely before glazing or serving.
12. Prepare Glaze (Optional): Whisk together powdered sugar, 1 to 2 tablespoons milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for added sweetness and presentation flair.

Notes

• Using room temperature ingredients helps achieve a smooth batter and even baking.
• Tossing strawberries with flour prevents them from sinking in the batter.
• If strawberries are not in season, frozen strawberries can be used but should be thawed and drained well before folding in.
• The glaze is optional but adds a nice finishing touch to the cake.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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