When it comes to delightful desserts that can effortlessly steal the spotlight at any gathering, the Ultimate Strawberry Cream Cheese Pound Cake shines bright. This luscious cake boasts a rich, moist texture that melts in your mouth, perfectly complemented by the sweet-tart strawberries folded into the batter. As it bakes, the enticing aroma of vanilla and butter wafts through your kitchen, tempting everyone to linger. Ideal for birthdays, summer picnics, or simply as a sweet treat to brighten your day, this pound cake is versatile and sure to please. Serve it as is or draped with a creamy glaze for an extra touch of elegance. Get ready to impress your guests with a slice of this delightful creation that captures the essence of summertime in every bite.

Ingredients

• 1 ½ cups unsalted butter, softened: This adds richness and moisture to the cake.
• 1 (8 oz) block cream cheese, softened: Incorporates creaminess and tanginess, enhancing flavor.
• 2 ½ cups granulated sugar: Sweetens the cake and contributes to its moist texture.
• 6 large eggs, room temperature: Binds the ingredients and helps the cake rise.
• 1 tablespoon vanilla extract: Infuses a warm, aromatic flavor throughout the cake.
• 3 cups all-purpose flour: Provides structure and stability to the cake.
• ½ teaspoon baking powder: Gives the cake a light lift.
• ½ teaspoon salt: Balances the sweetness and enhances overall flavor.
• 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour: Adds fresh flavor and moisture while preventing sinking.
• 1 cup powdered sugar: A primary ingredient for the glaze, creating a sweet finish.
• 1 to 2 tablespoons milk: Adjusts the consistency of the glaze for drizzling.
• ½ teaspoon vanilla extract (for glaze): Enhances the flavor of the glaze.
• 2 tablespoons strawberry puree (optional, for glaze): Adds a burst of fruity flavor and a hint of color.

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.

2. In a large mixing bowl, cream together the softened butter and cream cheese using an electric mixer until smooth and fluffy.

3. Gradually add the granulated sugar, beating continuously until the mixture is light and well incorporated, about 3 to 5 minutes.

4. Add the eggs one at a time, mixing well after each addition to ensure a uniform batter.

5. Stir in the vanilla extract until thoroughly combined.

6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

7. Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cake tender.

8. Carefully fold in the finely chopped strawberries that have been dusted with flour to prevent them from sinking in the batter.

9. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

10. Bake in the preheated oven for 75 to 85 minutes, checking for doneness at 75 minutes. A toothpick inserted into the center should come out clean.

11. Allow the cake to cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.

12. For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth. Drizzle this over the cooled cake before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 75-85 minutes
• Total Time: Approximately 1 hour 45 minutes
• Servings: 12 servings
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• For best results, ensure all ingredients are at room temperature before mixing.
• Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• You can freeze the cake unglazed for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
• For a citrus twist, add the zest of one lemon or orange to the batter for a fresh flavor boost.

FAQ Section

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but they should be thawed and drained well to avoid excess moisture.

2. How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs.

3. Can I make this cake ahead of time?
Absolutely! This cake can be baked up to two days in advance. Just store it properly to keep it fresh.

4. Is it necessary to use cream cheese?
While it adds a unique flavor and texture, you can experiment with sour cream or yogurt for a different result.

5. How should I store the leftover cake?
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.

6. Can I add nuts to this cake?
Yes, feel free to add chopped pecans or walnuts for additional texture and flavor.

People Also Ask

1. What is the difference between pound cake and regular cake?
Pound cake has a denser, richer texture due to the larger proportion of butter and cream cheese.

2. Can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, though you may need to adjust baking time.

3. How can I make my glaze thicker?
To thicken your glaze, add more powdered sugar until the desired consistency is achieved.

4. What other flavors pair well with strawberries?
Mint, basil, and lemon are great complements to strawberries and can enhance the flavors in this cake.

5. Can I make mini pound cakes with this recipe?
Yes, you can divide the batter into mini loaf pans, adjusting the baking time accordingly.

6. What dishes go well with strawberry cream cheese pound cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a light fruit salad for a balanced dessert.

Conclusion

The Ultimate Strawberry Cream Cheese Pound Cake is a delectable choice that can elevate any occasion. With its rich flavors and moist texture, it’s sure to become a favorite among friends and family. So, roll up your sleeves and try this delightful recipe; you won’t regret it. Share your creation and spread the joy of baking!

Strawberry Cream Cheese Pound Cake

This delightful pound cake features a rich, moist texture highlighted by sweet-tart strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1.5 cups unsalted butter, softened This adds richness and moisture to the cake.
• 1 8 oz block cream cheese, softened Incorporates creaminess and tanginess, enhancing flavor.
• 2.5 cups granulated sugar Sweetens the cake and contributes to its moist texture.
• 6 large eggs, room temperature Binds the ingredients and helps the cake rise.
• 1 tablespoon vanilla extract Infuses a warm, aromatic flavor throughout the cake.
• 3 cups all-purpose flour Provides structure and stability to the cake.
• 0.5 teaspoon baking powder Gives the cake a light lift.
• 0.5 teaspoon salt Balances the sweetness and enhances overall flavor.
• 1.5 cups fresh strawberries, finely chopped and lightly dusted with flour Adds fresh flavor and moisture while preventing sinking.

See also  Blueberry Breakfast Cake

Glaze Ingredients

• 1 cup powdered sugar A primary ingredient for the glaze, creating a sweet finish.
• 1-2 tablespoons milk Adjusts the consistency of the glaze for drizzling.
• 0.5 teaspoon vanilla extract (for glaze) Enhances the flavor of the glaze.
• 2 tablespoons strawberry puree (optional, for glaze) Adds a burst of fruity flavor and a hint of color.

Method

 

Preparation

1. Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.
2. In a large mixing bowl, cream together the softened butter and cream cheese using an electric mixer until smooth and fluffy.
3. Gradually add the granulated sugar, beating continuously until light and well incorporated, about 3 to 5 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract until thoroughly combined.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Slowly add the dry ingredients to the wet mixture, mixing just until combined.
8. Carefully fold in the finely chopped strawberries that have been dusted with flour.

Baking

1. Pour the batter into the prepared bundt pan.
2. Bake in the preheated oven for 75 to 85 minutes, checking for doneness at 75 minutes.
3. Allow the cake to cool in the pan for 15 to 20 minutes before inverting onto a wire rack.

Glazing

1. For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth.
2. Drizzle this over the cooled cake before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 300mgFiber: 1gSugar: 35g

Notes

For best results, ensure all ingredients are at room temperature before mixing. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze the cake unglazed for up to 2 months. For a citrus twist, add the zest of one lemon or orange to the batter.

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