The Ultimate Strawberry Cream Cheese Pound Cake Recipe

Introduction

This Ultimate Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with fresh strawberry flavor. Perfect for any occasion, it combines creamy goodness with a tender crumb and a luscious glaze that adds a delightful finishing touch.

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 butter and cream cheese until smooth and fluffy.
3. Step 3: Add the sugar and continue beating until 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: To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.

Tips & Variations

• Dusting the chopped strawberries with flour helps prevent them from sinking to the bottom of the cake while baking.
• For a more intense strawberry flavor, use fresh strawberry puree in the batter as well as in the glaze.
• You can substitute frozen strawberries, but be sure to thaw and drain them well before chopping and dusting with flour.
• Use a bundt or tube pan to allow even baking of this dense cake and create an attractive shape.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave for a few seconds or serve at room temperature. If glazed, refrigeration is recommended to keep the glaze fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute a gluten-free all-purpose flour blend for the regular flour, but be sure it contains xanthan gum or a similar binder for best results.

Can I freeze the pound cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before glazing and serving.

The Ultimate Strawberry Cream Cheese Pound Cake Recipe

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Discover the ultimate strawberry cream cheese pound cake, a rich and moist dessert perfect for any occasion. This classic pound cake is enhanced with fresh strawberries folded into a buttery cream cheese batter, delivering a tender crumb and a burst of fruity flavor. Finished with an optional sweet strawberry glaze, this cake is sure to delight at family gatherings, celebrations, or afternoon tea.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 75 to 85 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 to 14 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 ensure the cake releases easily after baking.
2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy, which usually takes a few minutes and ensures a light texture.
3. Add Sugar: Gradually add the granulated sugar to the creamed butter and cream cheese, continuing to beat for about 3 to 5 minutes until the mixture is light in color and well incorporated.
4. Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to maintain a smooth and homogeneous batter.
5. Add Vanilla: Mix in the vanilla extract to infuse the batter with a sweet, aromatic flavor.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
7. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid developing gluten which can make the cake tough.
8. Fold in Strawberries: Carefully fold in the chopped strawberries that have been lightly dusted with flour. This step prevents the strawberries from sinking to the bottom during baking and distributes them evenly throughout the cake.
9. Pour Batter and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 75 to 85 minutes. Start checking for doneness at 75 minutes; insert a toothpick into the center and if it comes out clean, the cake is ready. If the cake is browning too quickly, loosely cover with foil and continue baking.
10. Cool Cake: Once baked, 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, which helps prevent condensation and sogginess.
11. Prepare Glaze: While the cake cools, whisk together powdered sugar, milk, vanilla extract, and strawberry puree (if using) in a small bowl until smooth and pourable.
12. Glaze the Cake: Drizzle the glaze evenly over the cooled cake to add a sweet finishing touch and enhance the strawberry flavor.

Notes

• Ensure butter, cream cheese, and eggs are at room temperature before starting for better mixing and cake texture.
• Dusting the strawberries with flour prevents them from sinking to the cake’s bottom during baking.
• If you prefer a less sweet glaze, use 1 tablespoon of milk; for a thinner consistency, add more milk gradually.
• You can substitute fresh strawberries with frozen, but be sure to thaw and drain excess moisture before using.
• The cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• For a dairy-free version, this recipe would require substitutions and is not recommended as-is.

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