Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake is a rich, moist, and flavorful dessert that perfectly balances the sweetness of strawberries with the tangy creaminess of cream cheese. This cake is an absolute treat for special occasions, family gatherings, or whenever you crave a decadent homemade dessert. The dense, buttery texture combined with fresh strawberries and a creamy glaze makes it irresistible. Follow this step-by-step guide to create a perfect Strawberry Cream Cheese Pound Cake that will impress everyone.

Ingredients:

For the Cake:

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

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2 tablespoons strawberry puree (blend fresh strawberries)
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream or milk (adjust for consistency)

For the Cream Cheese Frosting (Optional):

• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk

Preparation:

Step 1: Preheat the Oven & Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line a loaf pan with parchment paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the sugar and continue mixing for about 5 minutes until the mixture is light and fluffy.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing on low speed until just combined. Do not overmix.

Step 5: Add Flavor & Strawberries

Mix in the vanilla extract and almond extract. Gently fold in the floured strawberries to prevent them from sinking to the bottom of the cake.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 75-90 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Prepare the Strawberry Glaze

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

Step 8: Prepare the Cream Cheese Frosting (Optional)

Beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and heavy cream, and mix until smooth and spreadable.

Step 9: Assemble the Cake

Drizzle the strawberry glaze over the cooled cake or spread the cream cheese frosting for extra richness. Garnish with fresh strawberries and a dusting of powdered sugar if desired.

Variations

• Chocolate Twist: Add ½ cup of mini chocolate chips to the batter for a chocolate-strawberry flavor.
• Lemon Infusion: Add 1 tablespoon of lemon zest and 1 teaspoon of lemon juice to the batter for a citrusy note.
• Nutty Delight: Fold in ½ cup of chopped pecans or almonds for added texture and flavor.
• Berry Mix: Use a combination of raspberries, blueberries, and strawberries for a mixed berry pound cake.

Cooking Notes

• Ensure the butter and cream cheese are at room temperature for smooth mixing.
• Dusting the strawberries with flour prevents them from sinking to the bottom.
• Do not overmix the batter, as this can make the cake dense.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an extra indulgent treat.
• Pair with freshly whipped cream and extra sliced strawberries.
• Enjoy with a warm cup of tea or coffee.

Tips

• Use full-fat cream cheese for the best texture and flavor.
• For an extra moist cake, add ¼ cup of sour cream to the batter.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Allow the cake to cool completely before adding the glaze or frosting to prevent melting.

Prep Time:

20 minutes

Cooking Time:

75-90 minutes

Total Time:

95-110 minutes

Nutritional Information (per serving):

• Calories: ~450
• Protein: 5g
• Sodium: 250mg

FAQs

Q: Can I use frozen strawberries?

A: Yes, but thaw and drain them well to prevent excess moisture from affecting the batter.

Q: How do I prevent the cake from becoming dry?

A: Avoid overbaking and measure ingredients accurately. Using sour cream or buttermilk can help retain moisture.

Q: Can I make this cake gluten-free?

A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Q: Can I freeze this cake?

A: Absolutely! Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

Q: What can I use instead of cream cheese?

A: Greek yogurt or mascarpone cheese can be used as alternatives, though the flavor will slightly differ.

Conclusion

Strawberry Cream Cheese Pound Cake is a delightful dessert that combines rich, buttery flavors with the fresh sweetness of strawberries. Whether enjoyed plain, drizzled with glaze, or topped with creamy frosting, this cake is sure to be a crowd-pleaser. Perfect for any occasion, this homemade recipe is easy to follow and will leave you with a moist, flavorful cake that everyone will love. Try it today and enjoy a slice of homemade goodness!

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