why make this recipe
The Ultimate Strawberry Cream Cheese Pound Cake is a delightful dessert that brings the fresh taste of strawberries to every bite. It’s perfect for any occasion, from casual family gatherings to elegant celebrations. The rich cream cheese adds a wonderful texture and flavor, while the strawberries give a burst of freshness. This cake is not just delicious; it also looks beautiful, making it a great centerpiece on any dessert table. Plus, it’s easy to make, even for beginners!
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 :
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
- 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.
- 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.
- 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 can be served as is or garnished with extra fresh strawberries on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, you can also sprinkle some more powdered sugar over it before serving.
how to store The Ultimate Strawberry Cream Cheese Pound Cake
To store leftovers, cover the cake with plastic wrap or keep it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste!
tips to make The Ultimate Strawberry Cream Cheese Pound Cake
- Make sure your butter and cream cheese are softened before starting to make the batter for a smoother mixture.
- Dust the strawberries with flour to help them stay suspended in the cake batter, preventing them from sinking to the bottom.
- If you want a stronger strawberry flavor, add a bit more strawberry puree to the glaze.
- Can’t find fresh strawberries? You can use frozen ones, but be sure to thaw and drain excess moisture before adding them to the batter.
variation (if any)
For a twist, consider adding lemon zest to the batter for a refreshing citrus flavor. You can also swap strawberries with other berries like blueberries or raspberries for a different fruit experience.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries! Just be sure to thaw and drain them well before incorporating them into the batter.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Keep an eye on it around the 75-minute mark.
3. Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days, making it a great choice for meal prepping or for events where you want to bake in advance.
Strawberry Cream Cheese Pound Cake
Ingredients
For the cake
- 1.5 cups unsalted butter, softened Make sure it's at room temperature.
- 1 8 oz block cream cheese, softened Also at room temperature.
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped Dusted with 1 tablespoon of flour.
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust for desired consistency.
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree Optional for flavor and color.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
Baking
- Pour the batter evenly into the prepared pan and smooth the top.
- 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.
- 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.
Glazing
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth.
- Drizzle over the cooled cake.
