The Strawberry Cream Cheese Pound Cake is the perfect dessert for every occasion, from family gatherings to summer picnics. With its rich, moist texture and delightful combination of creamy cheese and fresh strawberry flavors, this cake is a visual and gastronomical treat. The vibrant glaze and fresh strawberries on top add a festive touch, making it a showstopper dessert. This recipe is a blend of comfort and sophistication, bringing together the buttery goodness of a pound cake with the tangy-sweet allure of strawberries. Let’s dive into crafting this masterpiece step by step!
Ingredients
For the Pound Cake:
Unsalted butter (softened) – 1 cup (2 sticks)
Cream cheese (softened) – 8 ounces
Granulated sugar – 2 ½ cups
Large eggs – 6
All-purpose flour – 3 cups
Baking powder – 1 teaspoon
Vanilla extract – 1 tablespoon
Salt – ½ teaspoon
For the Strawberry Glaze:
Powdered sugar – 1 ½ cups
Strawberry puree (fresh or frozen strawberries blended) – 4 tablespoons
Milk (optional, for thinning) – 1–2 tablespoons
Garnish:
Fresh strawberries – 1 cup (halved or whole)
Preparation
Step 1: Prepare the Batter
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan generously.
In a large mixing bowl, cream the butter and cream cheese together using an electric mixer until smooth and fluffy (about 3–4 minutes).
Gradually add the sugar, beating until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Do this in 2–3 increments to avoid overmixing.
Step 3: Add Flavor and Fill the Pan
Stir in the vanilla extract, ensuring it’s evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 4: Bake the Cake
Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 5: Prepare the Glaze
In a medium bowl, whisk together the powdered sugar and strawberry puree until smooth. Adjust the consistency with a little milk if the glaze is too thick.
Step 6: Assemble and Garnish
Drizzle the strawberry glaze generously over the cooled cake, letting it cascade down the sides.
Decorate with fresh strawberries for a vibrant, eye-catching presentation.
Variations
Lemon Strawberry Pound Cake: Add 2 tablespoons of lemon zest to the batter and use lemon juice in the glaze for a zesty twist.
Chocolate-Strawberry Swirl: Swirl in melted chocolate or cocoa powder in half the batter for a marbled effect.
Strawberry Shortcake Version: Serve with a dollop of whipped cream and sliced strawberries instead of a glaze.
Cooking Notes
Ensure the cream cheese and butter are softened to room temperature for a smooth batter.
Avoid overmixing the batter once the flour is added to prevent a dense texture.
Use fresh strawberries for the garnish for the best flavor and presentation.
Serving Suggestions
Slice and serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with a hot cup of coffee or tea for a cozy afternoon treat.
For a festive flair, sprinkle powdered sugar over the cake before serving.
Tips
Measure the flour accurately by spooning it into the measuring cup and leveling it with a knife to avoid a dry cake.
Use a high-quality Bundt pan to ensure the cake releases easily and retains its decorative shape.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Prep Time:
20 minutes
Cooking Time:
1 hour 20 minutes
Total Time:
1 hour 40 minutes
Nutritional Information
Calories: 450 per slice (based on 12 servings)
Protein: 6 grams
Sodium: 220 mg
FAQs
1. Can I use frozen strawberries for the glaze?
Yes, thaw the strawberries completely and blend them into a puree. Adjust the sweetness with extra powdered sugar if needed.
2. What if I don’t have a Bundt pan?
You can use a loaf pan or two 9-inch round cake pans, but the baking time may vary slightly.
3. Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance, store it in an airtight container, and add the glaze just before serving.
Conclusion
The Strawberry Cream Cheese Pound Cake is a delectable dessert that combines the buttery richness of traditional pound cake with the vibrant flavors of strawberries. Whether served as a centerpiece for a party or as a sweet indulgence after dinner, this cake never fails to impress. Its moist texture, tangy cream cheese undertones, and luscious strawberry glaze make it an irresistible treat. Get ready to wow your friends and family with this stunning cake!
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Strawberry Cream Cheese Pound Cake
- Total Time: 1 hour 40 minutes
Ingredients
Ingredients
For the Pound Cake:
- Unsalted butter (softened) – 1 cup (2 sticks)
- Cream cheese (softened) – 8 ounces
- Granulated sugar – 2 ½ cups
- Large eggs – 6
- All-purpose flour – 3 cups
- Baking powder – 1 teaspoon
- Vanilla extract – 1 tablespoon
- Salt – ½ teaspoon
For the Strawberry Glaze:
- Powdered sugar – 1 ½ cups
- Strawberry puree (fresh or frozen strawberries blended) – 4 tablespoons
- Milk (optional, for thinning) – 1–2 tablespoons
Garnish:
- Fresh strawberries – 1 cup (halved or whole)
Instructions
Preparation
Step 1: Prepare the Batter
- Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan generously.
- In a large mixing bowl, cream the butter and cream cheese together using an electric mixer until smooth and fluffy (about 3–4 minutes).
- Gradually add the sugar, beating until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Do this in 2–3 increments to avoid overmixing.
Step 3: Add Flavor and Fill the Pan
- Stir in the vanilla extract, ensuring it’s evenly distributed.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 4: Bake the Cake
- Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 5: Prepare the Glaze
- In a medium bowl, whisk together the powdered sugar and strawberry puree until smooth. Adjust the consistency with a little milk if the glaze is too thick.
Step 6: Assemble and Garnish
- Drizzle the strawberry glaze generously over the cooled cake, letting it cascade down the sides.
- Decorate with fresh strawberries for a vibrant, eye-catching presentation.
Notes
Cooking Notes
- Ensure the cream cheese and butter are softened to room temperature for a smooth batter.
- Avoid overmixing the batter once the flour is added to prevent a dense texture.
- Use fresh strawberries for the garnish for the best flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: 450 per slice (based on 12 servings)
- Sodium: 220 mg
- Protein: 6 grams