The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

why make this recipe

The Ultimate Strawberry Cream Cheese Pound Cake is a delightful treat that can elevate any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or simply enjoying a quiet afternoon at home, this pound cake is sure to impress. Its rich, creamy texture from the cream cheese, combined with the fresh sweetness of strawberries, makes it a perfect dessert that resonates with everyone. Plus, it’s easy to make, allowing bakers of all levels to whip up something special without a fuss.

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:

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. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
3. Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8. Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
9. Pour the batter evenly into the prepared pan and smooth the top.
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. 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. 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

Serve the pound cake by slicing it into generous pieces. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, add a few fresh strawberries on the side. This cake is great for sharing with friends and family, making it a beloved centerpiece for any gathering.

how to store The Ultimate Strawberry Cream Cheese Pound Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. If you have any leftover cake, it can also be wrapped tightly in plastic wrap and frozen for up to 3 months. Just make sure to thaw it in the fridge before serving.

tips to make The Ultimate Strawberry Cream Cheese Pound Cake

1. Ensure your butter and cream cheese are at room temperature to make mixing easier and achieve a smooth batter.
2. Don’t skip dusting the strawberries with flour. This helps them stay suspended in the cake rather than sinking to the bottom.
3. Make sure not to overmix the batter after adding the flour; this keeps the cake tender.
4. Use fresh strawberries for the best flavor, but you can substitute with frozen if you thaw and drain them properly.

variation

You can switch out strawberries for other fruits like blueberries or raspberries. Each will bring a unique taste and beautiful color to your cake. You can also add a little lemon zest to the batter for a bright, citrusy note that complements the fruit perfectly.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them thoroughly before adding them to your batter.

How can I make the cake more moist?
Make sure not to overbake the cake. Also, adding a little more butter or cream cheese can enhance the moisture.

Can I make this cake in advance?
Absolutely! This cake can be made a day or two in advance. Just store it properly, and it will taste delicious when served.

The Ultimate Strawberry Cream Cheese Pound Cake

Print Recipe

A delightful pound cake featuring a rich cream cheese texture and fresh strawberries, perfect for any occasion.

• Total Time: 100 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 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)

Instructions

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. In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
3. Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8. Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
9. Pour the batter evenly into the prepared pan and smooth the top.
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. 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. To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.

• Author: jessica-baker
• Prep Time: 15 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 35g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 95mg

Keywords: strawberry pound cake, cream cheese cake, dessert recipes