Homemade Strawberry Cream Cheese Pound Cake

Homemade Strawberry Cream Cheese Pound Cake is a deliciously rich and moist dessert bursting with fresh strawberry flavor and a luscious cream cheese texture. This cake is perfect for spring and summer gatherings, holidays, or simply as a delightful treat to enjoy with family and friends. The combination of cream cheese and butter creates a dense yet tender crumb, while the strawberries add a fresh, fruity sweetness that enhances every bite. Topped with a smooth vanilla glaze, this cake is a showstopper that will impress any dessert lover.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups fresh strawberries, finely chopped
• 1/4 cup strawberry puree (blend a few strawberries)
• 1/2 cup whole milk
• 1 tablespoon lemon zest (optional for extra brightness)

For the Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• 1 tablespoon strawberry puree (for pink color, optional)

Preparation

Step 1: Prepare the Oven and Pan

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or line it with parchment paper to ensure easy removal.

Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3 minutes. Gradually add the sugar and continue beating for another 3 minutes until fully incorporated.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until smooth.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the batter.

Step 5: Incorporate the Strawberries and Milk

Gently fold in the chopped strawberries and strawberry puree. Slowly add the milk and mix just until combined. Be careful not to overmix to maintain a tender texture.

Step 6: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before glazing.

Step 8: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and strawberry puree (if using). Adjust the consistency by adding more cream or powdered sugar as needed.

Step 9: Drizzle the Glaze

Once the cake is completely cooled, drizzle the glaze over the top. Allow it to set for about 10 minutes before slicing and serving.

Variations

• Chocolate Strawberry Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients and reduce flour to 2 1/2 cups.
• Lemon Strawberry Pound Cake: Add 2 tablespoons of lemon juice and increase lemon zest for a tangy flavor.
• Strawberry Almond Pound Cake: Substitute vanilla extract with almond extract for a nutty twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Cooking Notes

• Always use room-temperature ingredients to ensure a smooth batter.
• If using frozen strawberries, thaw and drain them before adding to prevent excess moisture.
• Do not open the oven door during the first 60 minutes of baking to prevent sinking.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

• Serve with a dollop of whipped cream and extra fresh strawberries.
• Pair with a scoop of vanilla or strawberry ice cream.
• Enjoy with a cup of coffee or a glass of milk for a comforting treat.
• For a fancier presentation, garnish with edible flowers and mint leaves.

Tips

• Sift the flour for a lighter texture.
• Use cake flour instead of all-purpose flour for an even softer crumb.
• Let the cake rest for at least 30 minutes before slicing to retain moisture.
• If you want a stronger strawberry flavor, add a few drops of strawberry extract to the batter.

Prep Time:

• 20 minutes

Cooking Time:

• 75-85 minutes

Total Time:

• Approximately 1 hour 45 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 5g
• Sodium: 180mg

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, but make sure to thaw and drain them properly before using to prevent excess moisture in the batter.

Why is my pound cake dense?

Pound cake is naturally dense due to the butter and cream cheese, but overmixing can make it heavier. Be sure to mix just until combined.

How do I store this cake?

Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage and bring to room temperature before serving.

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors deepen. Simply wrap it tightly and store it until ready to glaze and serve.

What can I do if my glaze is too runny?

Add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Conclusion

Homemade Strawberry Cream Cheese Pound Cake is a decadent and flavorful dessert that is perfect for any occasion. With its rich, moist texture and fresh strawberry taste, this cake is sure to become a family favorite. Whether served at a special gathering or enjoyed with a cup of coffee, this pound cake is a delightful treat that brings comfort and joy. Give this recipe a try, and enjoy the deliciousness of homemade baking!

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