Description: Indulge in the irresistible flavors of the South with this moist and decadent Strawberry Cream Cheese Butter Cake. Infused with the tangy sweetness of fresh strawberries and the richness of cream cheese, this cake is a true masterpiece, perfect for celebrations, holidays, or simply a delightful treat to share with loved ones. The buttery, tender crumb and the luscious cream cheese swirl create a symphony of textures and tastes that will have everyone asking for seconds. The final touch of a sweet strawberry glaze elevates this cake to a new level of perfection.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 (8 oz) package cream cheese, softened to room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups cake flour
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, enhances the flavor)
- 1 cup finely chopped fresh strawberries (patted dry with paper towels to remove excess moisture)
For the Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons strawberry puree (made from mashing fresh strawberries) or milk (for desired consistency)
- ½ teaspoon pure vanilla extract
Preparation:
Step 1: Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C). This lower temperature is crucial for even baking and prevents the cake from browning too quickly while ensuring the center is fully cooked.
- Grease a 10-inch bundt pan or a 9-inch tube pan very generously with shortening or butter. Pay special attention to the intricate details of the bundt pan.
- Flour the pan thoroughly after greasing it. This prevents the cake from sticking. Tap out any excess flour. A non-stick baking spray with flour is also a good alternative.
Step 2: Cream Butter and Cream Cheese:
- In a large mixing bowl (using an electric mixer, either stand or hand-held), cream together the softened butter and cream cheese until the mixture is smooth, light, and fluffy. This usually takes about 2-3 minutes at medium speed. Be sure to scrape down the sides of the bowl periodically to ensure even mixing. The goal is to incorporate air into the mixture, which will contribute to the cake’s light texture.
Step 3: Add Sugar Gradually:
- Gradually add the granulated sugar to the creamed butter and cream cheese mixture, about 1/2 cup at a time. Continue beating until the mixture is light and airy. This process should take another 2-3 minutes. The sugar needs to fully dissolve into the butter and cream cheese for a smooth texture.
Step 4: Incorporate Eggs One at a Time:
- Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This helps prevent the batter from curdling. If the batter looks curdled, adding a tablespoon of the flour mixture can help bring it back together.
Step 5: Add Extracts:
- Stir in the vanilla extract and almond extract (if using). These extracts enhance the overall flavor profile of the cake.
Step 6: Combine Dry Ingredients:
- In a separate medium-sized bowl, sift together the cake flour and salt. Sifting the flour is important as it removes any lumps and aerates the flour, resulting in a lighter cake.
Step 7: Gradually Add Dry Ingredients to Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Mix until just a few streaks of flour remain.
Step 8: Fold in Strawberries:
- Gently fold in the finely chopped fresh strawberries using a spatula. Be careful not to overmix the batter at this stage. Overmixing can cause the strawberries to break down and bleed their color into the batter, resulting in a pink cake instead of having distinct strawberry pieces.
Step 9: Pour Batter into Prepared Pan:
- Pour the batter evenly into the prepared bundt or tube pan. Smooth the top of the batter with a spatula to ensure even baking.
Step 10: Bake the Cake:
- Bake in the preheated oven for 75–85 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, you can tent it loosely with aluminum foil for the last 15-20 minutes of baking.
Step 11: Cool the Cake:
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, making it easier to remove from the pan without breaking.
Step 12: Prepare the Glaze:
- While the cake is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, strawberry puree (or milk), and vanilla extract until smooth. Add more strawberry puree or milk, one teaspoon at a time, until you reach your desired consistency. The glaze should be pourable but not too thin.
Step 13: Glaze the Cake:
- Once the cake is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Why You Will Love This Recipe:
This Southern Strawberry Cream Cheese Butter Cake is not just a dessert; it’s an experience. The rich, buttery flavor combined with the creamy tang of cream cheese and the burst of fresh strawberries creates a harmonious balance that’s both comforting and exciting. The cake is incredibly moist and tender, thanks to the cake flour and the careful creaming of the butter and cream cheese. The glaze adds a touch of sweetness and a beautiful sheen, making it visually appealing. What makes this recipe even more appealing is its versatility. It’s perfect for special occasions like birthdays, holidays, or potlucks, but it’s also simple enough to make for a weekend treat. You’ll love how easy it is to prepare, and your friends and family will rave about its unforgettable taste. The almond extract is the secret ingredient that provides that signature southern cake flavor profile.
COOKING Rating:
- Difficulty: Intermediate
- Taste: 5/5
- Visual Appeal: 5/5
- Time: 3/5
Serving Suggestions:
- Serve the cake on its own with a cup of coffee or tea for a delightful afternoon treat.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Garnish with fresh strawberries or mint leaves for a beautiful presentation.
- Serve it as a centerpiece for a brunch or dessert buffet.
Tips:
- Make sure all ingredients, especially butter, cream cheese, and eggs, are at room temperature. This helps them blend together smoothly and ensures a more even bake.
- Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake.
- Gently fold in the strawberries to avoid crushing them and discoloring the batter.
- If you don’t have cake flour, you can make your own by using all-purpose flour and substituting two tablespoons of all-purpose flour per cup with cornstarch. For this recipe, you’d use 3 cups all-purpose flour minus 6 tablespoons and add 6 tablespoons of cornstarch.
- Use high-quality vanilla extract for the best flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 75-85 minutes
Total Time: Approximately 1 hour 40 minutes
Nutritional Information (per serving, approximate):
- Calories: 480 kcal
- Protein: 5g
- Fat: 25g
- Carbohydrates: 60g
- Sodium: 180mg (can vary based on butter and salt content)
Conclusion:
This Southern Strawberry Cream Cheese Butter Cake is a guaranteed crowd-pleaser, combining classic flavors with a delightful twist. The moist, tender crumb, the tangy cream cheese swirl, and the sweet burst of strawberries make it an unforgettable dessert. Whether you’re celebrating a special occasion or simply craving a homemade treat, this cake is sure to satisfy. So gather your ingredients, preheat your oven, and get ready to bake a little piece of Southern heaven.
Questions and Answers:
Q1: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries in a pinch. Be sure to thaw them completely and drain off any excess liquid before chopping and adding them to the batter. Pat them dry with paper towels to remove as much moisture as possible to prevent a soggy cake.
Q2: What if I don’t have a bundt pan or tube pan? Can I use a different type of pan?
A: Yes, you can use a different type of pan. A 9×13 inch baking pan will work. Reduce baking time to 45-55 minutes. Make sure to grease and flour the pan well.
Q3: How can I prevent the cake from sticking to the pan?
A: The best way to prevent the cake from sticking is to grease and flour the pan thoroughly. Ensure you reach all the nooks and crannies of the bundt pan. You can also use a baking spray that contains flour, which provides excellent non-stick properties. Let the cake cool in the pan for the recommended time before inverting it onto a wire rack.
Q4: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes better the next day, as the flavors have time to meld together. You can bake the cake a day ahead of time, let it cool completely, and then wrap it tightly in plastic wrap. Store it at room temperature. Glaze the cake just before serving.
Q5: Can I omit the almond extract?
A: Yes, you can omit the almond extract if you prefer. The vanilla extract will still provide a lovely flavor. However, the almond extract adds a subtle depth of flavor that complements the other ingredients and enhances the overall taste of the cake.
