why make this recipe
The Ultimate Strawberry Cream Cheese Pound Cake is a delightful dessert perfect for any occasion. It combines the rich, creamy flavor of cream cheese with the sweetness of fresh strawberries. This cake is moist, flavorful, and impressive enough to serve at parties, family gatherings, or just to enjoy at home. It’s easy to make and always a crowd-pleaser, making it a must-try recipe for anyone who loves dessert.
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 in 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
You can serve the cake plain or with a drizzle of glaze on top. Adding a dollop of whipped cream or a scoop of vanilla ice cream can enhance the experience. It’s perfect for celebrations, a sweet treat with coffee, or just a lovely dessert at home.
how to store The Ultimate Strawberry Cream Cheese Pound Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to cover it well to keep it fresh.
tips to make The Ultimate Strawberry Cream Cheese Pound Cake
- Make sure all your ingredients are at room temperature for a better mix.
- Dusting the strawberries with flour helps prevent them from sinking to the bottom of the cake.
- Keep an eye on the cake while baking, and use aluminum foil if it starts to brown too quickly.
variation (if any)
You can add different fruits like blueberries or raspberries for a mixed berry flavor. For a chocolate twist, incorporate chocolate chips into the batter.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter.
Can I make this cake ahead of time?
Absolutely! This cake stays moist and delicious for several days, making it great for preparing in advance.
What should I do if my cake is too dense?
Make sure not to overmix the batter and check that your baking powder is fresh. Overmixing can lead to a denser texture.
Strawberry Cream Cheese Pound Cake
Ingredients
Main Ingredients
- 1.5 cups unsalted butter, softened Make sure it's at room temperature.
- 1 8 oz block cream cheese, softened Ensure it's softened for better mixing.
- 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 and lightly dusted with 1 tablespoon flour Dusting helps prevent sinking in the cake.
Glaze Ingredients
- 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) Optional addition for a richer flavor.
Method
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 in 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.
Baking
- 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, checking at the 75-minute mark and covering 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.