Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake is a rich, buttery cake with a moist crumb, infused with fresh strawberries and a luscious cream cheese flavor. Topped with a smooth strawberry glaze and garnished with fresh strawberries, this cake is a perfect treat for special occasions, tea time, or even a delightful dessert. The combination of tangy cream cheese and sweet strawberries makes this pound cake irresistibly delicious.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 6 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup fresh strawberries, chopped

For the Strawberry Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons strawberry puree (blend fresh strawberries)
• 1 tablespoon heavy cream or milk
• ½ teaspoon vanilla extract

For Garnish:

• Fresh strawberries (whole or sliced)
• Powdered sugar (for dusting)
• White chocolate drizzle (optional)

Preparation

Step 1: Prepare the Ingredients

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a Bundt pan or a loaf pan to prevent sticking.
3. Wash, hull, and chop 1 cup of fresh strawberries into small pieces.

Step 2: Make the Cake Batter

1. In a large mixing bowl, beat butter and cream cheese together until light and fluffy. This should take about 2-3 minutes.
2. Gradually add granulated sugar, continuing to beat until creamy and well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and almond extract (if using).
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Slowly add the dry ingredients to the wet mixture, stirring just until combined.
7. Gently fold in the chopped strawberries, ensuring they are evenly distributed.

Step 3: Bake the Cake

1. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
2. Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 15–20 minutes, then carefully transfer it onto a wire rack to cool completely.

Step 4: Make the Strawberry Glaze

1. In a small bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla extract.
2. Mix until smooth and pourable. If the glaze is too thick, add a little more cream. If too thin, add more powdered sugar.

Step 5: Decorate the Cake

1. Once the cake is completely cooled, drizzle the strawberry glaze over the top.
2. For extra decoration, drizzle with melted white chocolate.
3. Top with fresh strawberries and dust with powdered sugar for an elegant finish.

Variations

• Chocolate Strawberry Pound Cake: Add ½ cup cocoa powder to the batter for a chocolatey twist.
• Lemon Strawberry Pound Cake: Add 2 tablespoons lemon zest for a citrusy boost.
• Gluten-Free Option: Use gluten-free all-purpose flour instead of regular flour.
• Extra Moist Version: Add ¼ cup sour cream or Greek yogurt for an ultra-moist texture.

COOKING NOTE

• Always use room-temperature butter, eggs, and cream cheese for a smooth batter.
• Toss the strawberries in 1 tablespoon of flour before adding them to the batter to prevent them from sinking.
• If the cake starts browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Enjoy with a cup of coffee or tea for a cozy afternoon treat.
• Pair with strawberry jam for extra strawberry flavor.

Tips

• For a richer strawberry flavor, add strawberry extract to the batter.
• Store the cake in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
• For long-term storage, wrap the cake in plastic wrap and freeze for up to 3 months.
• Use a silicone Bundt pan for easy removal and even baking.

Prep Time: 20 minutes

Cooking Time: 75–85 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (Per Slice)

• Calories: 450
• Protein: 6g
• Sodium: 250mg
• Carbohydrates: 55g
• Sugar: 35g
• Fat: 22g
• Saturated Fat: 12g

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes! If using frozen strawberries, thaw and drain excess liquid before adding them to the batter.

2. Why did my pound cake turn out dense?

Overmixing the batter can lead to a dense cake. Mix only until the ingredients are combined.

3. How do I prevent the cake from sticking to the Bundt pan?

Grease the pan thoroughly with butter and dust it with flour or use a baking spray.

4. Can I make cupcakes with this recipe?

Yes! Pour the batter into cupcake liners and bake at 350°F (175°C) for 20–25 minutes.

5. What’s the best way to store this cake?

Store at room temperature for 3–4 days, in the refrigerator for a week, or freeze for up to 3 months.

Conclusion

This Strawberry Cream Cheese Pound Cake is a dreamy combination of rich cream cheese, buttery pound cake, and fresh strawberries. The moist texture, combined with the smooth strawberry glaze and fresh strawberry topping, makes it a showstopper dessert. Whether for a celebration, afternoon tea, or just because you’re craving something sweet, this cake is bound to impress. Try it today and enjoy every bite! 🍓🎂

Strawberry Cream Cheese Pound Cake

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• Author: Imili Johnson
• Total Time: 1 hour 45 minutes

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Ingredients

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 6 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup fresh strawberries, chopped

For the Strawberry Glaze:

• 1 ½ cups powdered sugar
• 3 tablespoons strawberry puree (blend fresh strawberries)
• 1 tablespoon heavy cream or milk
• ½ teaspoon vanilla extract

For Garnish:

• Fresh strawberries (whole or sliced)
• Powdered sugar (for dusting)
• White chocolate drizzle (optional)

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Instructions

Preparation

Step 1: Prepare the Ingredients

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a Bundt pan or a loaf pan to prevent sticking.
3. Wash, hull, and chop 1 cup of fresh strawberries into small pieces.

Step 2: Make the Cake Batter

1. In a large mixing bowl, beat butter and cream cheese together until light and fluffy. This should take about 2-3 minutes.
2. Gradually add granulated sugar, continuing to beat until creamy and well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and almond extract (if using).
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Slowly add the dry ingredients to the wet mixture, stirring just until combined.
7. Gently fold in the chopped strawberries, ensuring they are evenly distributed.

Step 3: Bake the Cake

1. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
2. Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 15–20 minutes, then carefully transfer it onto a wire rack to cool completely.

Step 4: Make the Strawberry Glaze

1. In a small bowl, whisk together powdered sugar, strawberry puree, heavy cream, and vanilla extract.
2. Mix until smooth and pourable. If the glaze is too thick, add a little more cream. If too thin, add more powdered sugar.

Step 5: Decorate the Cake

1. Once the cake is completely cooled, drizzle the strawberry glaze over the top.
2. For extra decoration, drizzle with melted white chocolate.
3. Top with fresh strawberries and dust with powdered sugar for an elegant finish.

• Prep Time: 20 minutes
• Cook Time: 75–85 minutes

Nutrition

• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Carbohydrates: 55g
• Protein: 6g