Introduction to Strawberry Cream Cheese Pound Cake
As a busy mom, I know how important it is to find quick and delightful desserts that can wow your family without taking hours in the kitchen. That’s why I’m excited to share my Strawberry Cream Cheese Pound Cake recipe with you! This cake is as comforting as a warm hug, infused with rich cream cheese and fresh strawberries. It’s perfect for those special occasions or even a simple family gathering. Trust me, once you try this cake, it will be a cherished favorite that adds joy to your baking repertoire!
Why You’ll Love This Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake is not just a dessert; it’s a crowd-pleaser! It’s easy to whip up, even on the busiest days, and the flavors are nothing short of heavenly. With every bite, you experience a moist crumb and a delightful cream cheese richness balanced with the sweetness of strawberries. Plus, it stays fresh for days! Who wouldn’t love a slice of this luscious cake?
Ingredients for Strawberry Cream Cheese Pound Cake
To whip up this delicious Strawberry Cream Cheese Pound Cake, you’ll need a handful of key ingredients. Here’s a breakdown:
- Unsalted Butter: Softened to create a rich, moist texture that’s crucial in a pound cake.
- Cream Cheese: This adds a delightful tang and creaminess, making your cake uniquely delicious.
- Granulated Sugar: Sweetens the cake perfectly, balancing the tartness of the strawberries.
- Large Eggs: A must for binding the ingredients together and providing tenderness.
- All-Purpose Flour: The backbone of the cake, contributing to its structure and heft.
- Baking Powder: This leavening agent helps the cake rise and keeps it light and airy.
- Vanilla Extract: A splash of vanilla adds warmth and depth to the overall flavor.
- Fresh Strawberries: Chopped finely, these juicy morsels infuse the cake with fruity sweetness.
- All-Purpose Flour (for coating strawberries): Prevents the berries from sinking to the bottom during baking.
For the glorious strawberry cream cheese glaze, you’ll need:
- Cream Cheese: Softened for a smooth consistency.
- Powdered Sugar: Sweetens the glaze and gives it that beautiful glossy finish.
- Fresh Strawberry Puree: This adds a vibrant color and rich strawberry flavor to the glaze.
- Milk or Cream: To adjust the thickness of the glaze to your liking.
- Vanilla Extract: Enhances the sweetness and complements the strawberries beautifully.
All the exact quantities can be found at the bottom of the article, ready for you to print out and take to the kitchen. Your baking adventure awaits!
How to Make Strawberry Cream Cheese Pound Cake
Preheat and Prepare
Start by preheating your oven to 325°F (160°C). While that warms up, grab a 10-inch Bundt pan and generously grease it with butter or cooking spray, then dust it with flour to make sure your cake releases effortlessly. Preparing the pan right is crucial—a sticky cake can dampen the joy of serving!
Cream the Butter and Cream Cheese
In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together. Go for about 3-5 minutes until the mixture is smooth and fluffy, resembling a soft cloud. This step is vital as it creates a rich base, allowing that luscious cream cheese to shine in your Strawberry Cream Cheese Pound Cake. Don’t rush it; the fluffier it gets, the lighter your cake will be!
Add Sugar and Eggs
Now, gradually sprinkle in your granulated sugar while continuing to beat the mixture. This helps dissolve the sugar evenly, creating a nice creamy texture. Once that’s lovely and fluffy, it’s time to add your eggs. Crack each egg in one by one, mixing well after each addition. That way, you ensure each egg is incorporated beautifully, contributing that extra moisture for a decadent cake!
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder. This helps to evenly distribute the leavening agent, avoiding any lumps in your batter. Once combined, add this dry mixture to your creamy batter gradually. Keep the mixer at low speed just until everything comes together. Avoid overmixing here; a few lumps are perfectly fine!
Fold in Strawberries
Before adding the strawberries to your batter, toss them with a bit of flour; this helps prevent them from sinking to the bottom while baking. Gently fold these fruity gems into your batter with a spatula. You want to see plenty of pink throughout without overworking the batter. Each bite should be a delightful burst of strawberry goodness!
Bake the Cake
Pour your beautifully mixed batter into the prepared Bundt pan. Smooth out the top gently with a spatula. Place it into the preheated oven and bake for about 75 minutes. The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean. Timing is everything, so keep an eye on it as it nears the end!
Cool and Glaze
Once baked, remove your cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack. Let it cool completely before preparing the glaze. To make it, beat softened cream cheese until smooth, then mix in powdered sugar, strawberry puree, and a splash of milk. Drizzle this delicious glaze over the cooled cake, letting it cascade beautifully down the sides!
Tips for Success
- Always use room temperature ingredients for a smooth batter.
- For a lighter texture, don’t overmix your batter after adding the flour.
- Coat strawberries in flour to keep them from sinking.
- Use a toothpick to check doneness; it should come out clean.
- Let the cake cool completely for easy glazing.
Equipment Needed for Strawberry Cream Cheese Pound Cake
- 10-inch Bundt Pan: Essential for the classic shape; a regular cake pan works too.
- Electric Mixer: Ideal for mixing; a whisk can be used, but it will take longer.
- Mixing Bowls: Have a couple handy for dry and wet ingredients.
- Rubber Spatula: Perfect for folding in strawberries; a wooden spoon can substitute.
- Wire Rack: For cooling; a plate will do in a pinch.
Variations on Strawberry Cream Cheese Pound Cake
- Mixed Berries: Swap strawberries for a blend of raspberries, blueberries, and blackberries for a colorful twist!
- Lemon Zest: Add a tablespoon of lemon zest to the batter for a bright, refreshing flavor that complements the strawberries beautifully.
- Low-Sugar Option: Use a sugar substitute suitable for baking if you’re watching your sugar intake while still enjoying this delightful cake.
- Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend for a cake that everyone can enjoy.
- Chocolate Chip Addition: Fold in some mini chocolate chips along with the strawberries for a decadent chocolate-strawberry pairing.
Serving Suggestions for Strawberry Cream Cheese Pound Cake
- Pair with a dollop of whipped cream for a fluffy contrast.
- Serve alongside fresh strawberries or a berry compote for an extra fruity punch.
- Accompany with a cup of tea or freshly brewed coffee for cozy moments.
- Drizzle with additional glaze for a touch of elegance.
- Garnish with mint leaves for a pop of color and freshness.
FAQs about Strawberry Cream Cheese Pound Cake
Can I use frozen strawberries in this recipe? Absolutely! If you’re short on fresh strawberries, frozen ones work just fine. Just remember to thaw and drain them first to avoid excess moisture in your batter.
How should I store leftover pound cake? Store any leftover Strawberry Cream Cheese Pound Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week, although it may dry out a bit.
Can I make this cake ahead of time? Yes! You can bake the cake a day in advance and glaze it just before serving. This allows the flavors to meld beautifully, making it even tastier!
Why is my cake sinking in the middle? A sinking cake can be a bummer! This usually happens if the oven temperature is too low or if the batter was overmixed. To avoid this, make sure to preheat your oven fully and mix your batter gently.
Can I use a different type of cream cheese for the glaze? While traditional cream cheese is the best choice for flavor and texture, you can use flavored cream cheeses if you’re feeling adventurous! Just be mindful of how it might change the overall taste.
Final Thoughts
Creating this Strawberry Cream Cheese Pound Cake in your kitchen is not just about baking—it’s about weaving sweet memories and satisfying cravings. As the aroma wafts through your home, it brings warmth and comfort to your family gatherings. Each slice invites connection and conversation, while the moist, fruity bites transport you to sunny afternoons. Whether you’re celebrating a special moment or simply indulging yourself, this cake serves more than just sweetness; it serves love. Trust me, this Strawberry Cream Cheese Pound Cake will soon become a beloved staple in your dessert repertoire!
Print
Strawberry Cream Cheese Pound Cake
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist pound cake infused with cream cheese and fresh strawberries, topped with a delicious strawberry cream cheese glaze.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1¼ cups fresh strawberries, finely chopped
- 1 tablespoon all-purpose flour (to coat strawberries)
- For the Strawberry Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1½ cups powdered sugar
- ¼ cup fresh strawberry puree
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and generously grease and flour a 10-inch Bundt pan.
- In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Gradually add sugar and continue beating until light and creamy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour and baking powder, then add to the batter on low speed just until combined.
- Toss chopped strawberries with 1 tablespoon flour and gently fold them into the batter.
- Pour batter evenly into the prepared Bundt pan and smooth the top.
- Bake until golden and a toothpick inserted comes out clean.
- Cool cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- For the glaze, beat cream cheese until smooth, then add powdered sugar, strawberry puree, vanilla, and milk until thick and glossy.
- Drizzle glaze generously over the fully cooled cake, letting it drip naturally down the sides.
Notes
- Make sure all ingredients are at room temperature for best results.
- Strawberries can be substituted with other berries if desired.
- Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
