The Ultimate Strawberry Cream Cheese Pound Cake Recipe

Introduction

The Ultimate Strawberry Cream Cheese Pound Cake is a moist and rich dessert perfect for any occasion. Bursting with fresh strawberries and a luscious cream cheese base, it’s sure to impress family and friends alike.

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 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 strawberries with flour before folding them in prevents them from sinking to the bottom of the cake.
• Use fresh, ripe strawberries for the best flavor and sweetness.
• If you prefer a denser cake, reduce the baking powder slightly.
• For an extra touch, add a handful of chopped nuts or white chocolate chips to the batter.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. When ready to serve, bring to room temperature and refresh the glaze as needed. This cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Using frozen strawberries is possible but they release more moisture and can cause the cake to be soggy. If using frozen, thaw and drain well, then gently pat dry before folding into the batter.

What pan size should I use for this recipe?

A 10-inch bundt or tube pan is ideal for this pound cake to ensure even baking and a beautiful shape.

The Ultimate Strawberry Cream Cheese Pound Cake Recipe

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4.6 from 127 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a rich and moist baked dessert perfect for any occasion. Combining the creamy texture of cream cheese with the fresh flavor of finely chopped strawberries, this pound cake is complemented by an optional strawberry glaze that adds a lovely finishing touch. Baked to perfection with a buttery crumb and just the right sweetness, it’s ideal for celebrations, afternoon tea, or a special treat.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 75 to 85 minutes
• Total Time: 1 hour 35 minutes to 1 hour 45 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 prevent sticking.
2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth, creamy, and fluffy.
3. Add Sugar: Gradually add the granulated sugar to the creamed mixture, continuing to beat for about 3 to 5 minutes until the mixture is light and well combined.
4. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition to ensure even distribution and a smooth batter.
5. Add Vanilla: Stir in the vanilla extract to infuse flavor throughout the cake batter.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently just until all components are combined to avoid overmixing.
8. Fold in Strawberries: Carefully fold in the finely chopped strawberries that have been tossed with a tablespoon of flour, which helps prevent them from sinking to the bottom while baking.
9. Fill Pan and Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 75 to 85 minutes. Begin checking for doneness at 75 minutes by inserting a toothpick; it should come out clean. If the cake is browning too quickly, loosely cover it with aluminum foil to prevent burning.
10. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then invert the cake onto a wire rack and allow it to cool completely before glazing.
11. Prepare the Glaze: In a bowl, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree if using until the mixture is smooth and slightly pourable.
12. Glaze the Cake: Drizzle the prepared glaze evenly over the cooled cake for added sweetness and strawberry flavor.

Notes

• Using room temperature ingredients ensures better mixing and a smoother batter.
• Tossing the strawberries in flour prevents them from sinking to the bottom of the cake during baking.
• If the cake begins to brown too quickly, covering it loosely with aluminum foil helps achieve even baking.
• Letting the cake cool completely before glazing prevents the glaze from melting and running off.
• The glaze is optional but adds a lovely sweet and fruity finish.
• To store, keep the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.

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