The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

Name: The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
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 (for the glaze); 1 to 2 tablespoons milk (for the glaze); ½ teaspoon vanilla extract (for glaze); 2 tablespoons strawberry puree (optional, for flavor and color)

There’s something undeniably delightful about a homemade pound cake, especially when it bursts with the freshness of strawberries and cream cheese. The Ultimate Strawberry Cream Cheese Pound Cake is a perfect balance of sweet and tangy, with a rich buttery texture that simply melts in your mouth. Its aroma wafting through the kitchen as it bakes will have everyone eagerly waiting to dive in. This cake is perfect for celebrations, afternoon tea, or simply as a sweet indulgence on a lazy weekend. Serve it plain, or elevate it with a delicious glaze for an extra special touch. Whatever the occasion, this pound cake is sure to impress your family and friends with its moist crumb and delightful flavors.

Ingredients

1 ½ cups unsalted butter, softened: Provides a rich flavor and tender texture.
1 (8 oz) block cream cheese, softened: Adds creaminess and depth to the cake.
2 ½ cups granulated sugar: Sweetens the cake and contributes to its moistness.
6 large eggs, room temperature: Binds the ingredients and adds richness.
1 tablespoon vanilla extract: Enhances the overall flavor with a warm, sweet note.
3 cups all-purpose flour: Forms the base of the cake for structure.
½ teaspoon baking powder: Helps the cake rise and attain a light texture.
½ teaspoon salt: Balances the sweetness and enhances flavors.
1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour: Brings a fresh fruity flavor; dusting with flour helps them stay suspended in the batter.
1 cup powdered sugar: For the glaze, adding sweetness and a smooth finish.
1 to 2 tablespoons milk: Adjusts the consistency of the glaze.
½ teaspoon vanilla extract (for glaze): Adds flavor to the glaze.
2 tablespoons strawberry puree (optional, for flavor and color): Enhances the strawberry taste in the glaze.

Step-by-Step Instructions

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and well blended.
Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Stir in the vanilla extract, blending it into the batter.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined to avoid overmixing.
Fold in the finely chopped strawberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth.
Drizzle the glaze over the cooled cake just before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 75 to 85 minutes
Total Time: About 1 hour 45 minutes
Servings: 12
Calories: Approximately 400 per slice

Tips, Storage & Variations

Tips: Make sure your butter and eggs are at room temperature for better mixing. Dusting the strawberries with flour will help prevent them from sinking in the batter.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: The cake can be frozen without the glaze. Wrap it tightly in plastic wrap and foil, and it will last up to 3 months. To serve, thaw overnight in the refrigerator.
Variations: You can replace strawberries with other berries like blueberries or raspberries. Add lemon zest for a refreshing twist, or include nuts for added texture.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but be sure to thaw and drain them well before use to avoid adding excess moisture to the cake.
What can I use instead of cream cheese?
A block of mascarpone cheese can be a great substitute for cream cheese.
How do I prevent my cake from sticking to the pan?
Greasing and flouring the pan thoroughly will help prevent sticking.
Can I make this cake ahead of time?
Absolutely! This cake stores well and actually tastes better after a day or two.
How can I make the glaze thicker?
Add more powdered sugar gradually until desired consistency is reached.
Is this pound cake suitable for freezing?
Yes, it freezes well without the glaze.

The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

Print Recipe

A delightful homemade pound cake bursting with strawberries and cream cheese, perfect for celebrations or a sweet indulgence.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 100 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 (for the glaze)
1 to 2 tablespoons milk (for the glaze)
½ teaspoon vanilla extract (for glaze)
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 to prevent sticking.
In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and well blended.
Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, blending it into the batter.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined to avoid overmixing.
Fold in the finely chopped strawberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 to 20 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth.
Drizzle the glaze over the cooled cake just before serving.

Notes

Make sure your butter and eggs are at room temperature for better mixing. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake can be frozen without the glaze for up to 3 months.