Hello, fellow dessert dreamers! Today, we’re diving into a delightful treat that can bring a smile to anyone’s face: the Ultimate Strawberry Cream Cheese Pound Cake. This cake is more than just a dessert; it’s an experience, a blend of creamy goodness, fruity freshness, and a touch of nostalgia. Perfect for birthdays, brunches, or just because you deserve something sweet, this recipe will indeed satisfy your sweet tooth while creating cherished memories in the kitchen. So, let’s roll up our sleeves and jump right in!
Why You’ll Love This Strawberry Cream Cheese Pound Cake
Now, you might be wondering, “What makes this cake so special?” Well, let me tell you! This luscious pound cake is not just any ordinary cake; it blends the rich, velvety texture of cream cheese with the bright, juicy flavors of fresh strawberries. Each bite is a harmonious balance of sweetness and tang, wrapped in a soft, buttery crumb, making it irresistible.
Imagine serving this beauty at a gathering, its lovely pink hue and enticing aroma will draw your friends and family to the table, and the first slice reveals that gorgeous marbling of strawberries. But it doesn’t stop there! The glaze adds a lovely, sweet finish that takes this cake to the next level.
Whether you’re a novice or an experienced baker, the step-by-step guide ensures that you’ll not only create a stunning masterpiece but also experience the joy of baking.
How to Make the Ultimate Strawberry Cream Cheese Pound Cake
Baking doesn’t have to be complicated. Here’s your easy guide to creating this showstopper. Let’s gather our ingredients:
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 softened butter and cream cheese until smooth and fluffy.
Gradually add the granulated sugar, beating until the mixture is light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, making sure to beat well after each addition.
Mix in the vanilla extract, giving it a good stir.
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. Be careful not to overmix!
Gently fold in the chopped strawberries that have been lightly dusted with flour to prevent them from sinking in the batter.
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. If the top is browning too quickly, cover it loosely with foil.
Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then, carefully invert it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, vanilla, and optional strawberry puree until smooth. Drizzle over the cooled cake.
Best Ways to Serve Strawberry Cream Cheese Pound Cake
Presentation is key when it comes to sharing your creations! This cake can be served in several delightful ways:
Slice it Up: Serve thick, generous slices on a dessert platter. The marbling from the strawberries makes every piece look stunning!
Pair with Fresh Whipped Cream: A dollop of whipped cream on top adds an airy element that complements the cake’s richness perfectly.
Garnish: Adding a few fresh strawberry slices or a sprig of mint on top makes for an eye-catching presentation.
Enjoy with a Cup of Tea or Coffee: This cake is excellent with a warm beverage, balancing the sweetness beautifully.
Keeping Your Strawberry Cream Cheese Pound Cake Fresh
No one likes dry cake! Here’s how to keep your pound cake moist and delicious:
Room Temperature Storage: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it fresh and moist!
Refrigerate for Longer Life: If you need it to last longer (up to a week), store it in the refrigerator. Just note that refrigerating can dry it out, so bring it back to room temperature before serving.
Freezing for Later: If you have leftovers, this cake freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
Tips for Making the Ultimate Strawberry Cream Cheese Pound Cake
Every good recipe comes with a few tricks up its sleeve! Here are some pro tips:
Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for smooth mixing and better texture.
Don’t Skip the Dusting: Dusted strawberries help keep them afloat in the batter. A little flour goes a long way!
Check for Doneness: Ovens may vary, so always check for doneness around 75 minutes with a toothpick.
Flavor Boost: Don’t hesitate to add more vanilla extract or lemon zest to the batter for extra flavor!
Delicious Variations of Strawberry Cream Cheese Pound Cake
Feeling adventurous? Here are some delightful variations you can try:
Mixed Berry Bliss: Swap strawberries for blueberries or raspberries, or combine all three for an explosion of berry flavor!
Lemon Zest: Add the zest of one lemon to the batter for a citrusy twist.
Chocolate Drizzle: For chocolate lovers, drizzling melted chocolate over the glaze can elevate this cake to a whole new level of indulgence.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in your batter.
2. What can I use instead of cream cheese?
For a dairy-free option, consider using a vegan cream cheese alternative; however, this might change the texture slightly.
3. Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Make sure to check the blend’s instructions for the best results.
And there you have it, the Ultimate Strawberry Cream Cheese Pound Cake! I can’t wait for you to try this recipe and invade your kitchen with goodness. Remember, the joy of baking also lies in making mistakes and learning along the way, so never shy away from a little mess. Happy baking!
Print
Ultimate Strawberry Cream Cheese Pound Cake
- Total Time: 105 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful blend of creamy goodness and fresh strawberries, this pound cake is perfect for any occasion.
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)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add the granulated sugar, beating until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and stir well.
- 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 dusted with flour.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
- Whisk together the powdered sugar, milk, vanilla, and optional strawberry puree for the glaze and drizzle over the cooled cake.
Notes
For best results, ensure all ingredients are at room temperature.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg