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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/strawberry-cream-cheese-pound-cake-recipe/