Description: Indulge in the luscious blend of creamy richness and fruity sweetness with this homemade Strawberry Cream Cheese Pound Cake. This recipe combines the classic, comforting texture of a pound cake with the tangy creaminess of cream cheese and the burst of fresh strawberries. Perfect for celebrations, afternoon tea, or simply as a delightful treat, this cake is moist, flavorful, and utterly irresistible. The optional glaze adds a touch of sweetness and elegance, making it a show-stopping centerpiece for any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped fresh strawberries (patted dry)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Preparation:
Step 1: Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This lower temperature is crucial for ensuring the cake bakes evenly, preventing the outside from browning too quickly while the center remains undercooked. While the oven is preheating, thoroughly grease and flour a Bundt pan. Pay close attention to every nook and cranny of the pan to prevent any sticking. You can use a cooking spray with flour already mixed in, or manually grease the pan with butter or shortening and then dust it with flour, tapping out any excess. A well-prepared pan is your best defense against a cake that stubbornly refuses to release.
Step 2: Cream Butter and Cream Cheese: In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to beat these ingredients together until the mixture is smooth, light, and fluffy. This step is essential for creating a tender and airy cake. The butter and cream cheese should be at room temperature to ensure they blend together seamlessly. If the butter is too cold, it will be difficult to cream, resulting in a dense cake. Beat the mixture on medium speed for about 3-5 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly incorporated.
Step 3: Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. It’s important to add the sugar slowly, about a 1/2 cup at a time, to allow it to fully incorporate into the batter. Continue beating the mixture for another 3-5 minutes, until it becomes light, pale, and well-combined. This process aerates the batter, which is essential for a light and fluffy pound cake. Don’t rush this step; the more air you incorporate, the better the texture of your final product.
Step 4: Add Eggs One at a Time: Add the eggs one at a time to the batter, beating well after each addition. Ensure that each egg is fully incorporated before adding the next. This is crucial for preventing the batter from curdling or separating. Each egg adds moisture and richness to the cake, so take your time to ensure they are properly emulsified. Beat the mixture on medium speed for about 1 minute after each egg, until the batter is smooth and homogeneous.
Step 5: Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Whisking ensures the salt is evenly distributed throughout the flour, which is important for proper flavor balance. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough and dense cake. Mix on low speed or use a rubber spatula to gently fold the flour into the wet ingredients until just a few streaks of flour remain. The batter should be slightly thick but still pourable.
Step 6: Add Vanilla and Strawberries: Fold in the vanilla extract and chopped fresh strawberries gently using a rubber spatula. The vanilla extract enhances the overall flavor of the cake, while the fresh strawberries add a burst of sweetness and moisture. It’s important to fold the strawberries in gently to avoid crushing them and releasing too much juice, which can make the cake soggy. Distribute the strawberries evenly throughout the batter.
Step 7: Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check the cake frequently after about 60 minutes. If the cake is browning too quickly, you can tent it with foil to prevent the top from burning.
Step 8: Cool the Cake: Allow the cake to cool in the pan for 15 minutes. This allows the cake to set slightly and makes it easier to release from the pan without breaking. After 15 minutes, carefully turn the cake out onto a wire rack and let it cool completely before glazing. Cooling the cake completely is crucial before glazing to prevent the glaze from melting and running off.
Step 9: Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the amount of milk or cream to achieve the desired consistency. The glaze should be thick enough to cling to the cake but thin enough to drizzle easily. Drizzle the glaze over the completely cooled cake before serving.
Why you will love this recipe:
- Incredible Flavor: The combination of cream cheese, butter, and vanilla creates a rich, decadent base, while the fresh strawberries add a burst of fruity sweetness that perfectly complements the creamy texture.
- Moist and Tender Texture: The high fat content from the butter and cream cheese ensures a moist and tender crumb that melts in your mouth. The gentle mixing technique prevents the cake from becoming tough, resulting in a perfectly soft and airy texture.
- Easy to Make: Despite its impressive flavor and appearance, this cake is surprisingly easy to make. The recipe is straightforward and requires no special skills or equipment.
- Versatile: This cake is perfect for any occasion, from casual gatherings to special celebrations. It can be enjoyed plain or with a simple glaze, and it pairs well with a variety of toppings, such as whipped cream, ice cream, or fresh berries.
- A crowd-pleaser: Everyone who tries this cake loves it. It is truly irresistible.
Serving Suggestions:
- Serve slices of the pound cake with a dollop of freshly whipped cream and a few extra sliced strawberries.
- Pair it with a scoop of vanilla ice cream for a decadent dessert.
- Serve alongside a cup of coffee or tea for a delightful afternoon treat.
- For a more elegant presentation, dust the cake with powdered sugar or garnish it with fresh mint leaves.
- Toast a slice and serve with butter and jam for a delicious breakfast.
Tips:
- Ensure all ingredients are at room temperature for best results.
- Don’t overmix the batter, as this can result in a tough cake.
- Use fresh, ripe strawberries for the best flavor and texture.
- If the cake starts to brown too quickly in the oven, tent it with foil.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- For a richer flavor, try using brown butter instead of regular butter.
- Add a tablespoon of lemon zest to the batter for a brighter, more citrusy flavor.
- If you don’t have a Bundt pan, you can use a tube pan or a 9×13 inch baking pan. Adjust baking time accordingly.
Prep Time: 25 minutes Cook Time: 75 minutes Total Time: 1 hour 40 minutes
Nutritional Information: (Approximate values per serving)
- Calories: ~480 kcal
- Protein: 6g
- Sodium: 180mg
Conclusion:
This Strawberry Cream Cheese Pound Cake is a delightful treat that is sure to impress. The combination of creamy richness, fruity sweetness, and moist, tender texture makes it a truly irresistible dessert. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is the perfect choice. Easy to make and endlessly versatile, it’s a recipe you’ll turn to again and again. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will bring joy to everyone who tastes it. This is not just a cake; it’s an experience.
Questions and Answers:
Q1: Can I use frozen strawberries instead of fresh ones? A: While fresh strawberries are highly recommended for their superior flavor and texture, frozen strawberries can be used as a substitute. However, it’s essential to thaw them completely and pat them dry with paper towels before adding them to the batter. This will help prevent the cake from becoming soggy due to excess moisture. Also, keep in mind that frozen strawberries might not hold their shape as well as fresh ones during baking, so the texture of the cake might be slightly different.
Q2: How do I prevent the cake from sticking to the Bundt pan? A: Preventing the cake from sticking is crucial for a successful outcome. The key is to thoroughly grease and flour the Bundt pan before pouring in the batter. Use a cooking spray specifically designed for baking, or grease the pan with softened butter or shortening and then dust it with flour, tapping out any excess. Make sure to reach every nook and cranny of the pan, especially intricate designs. Another trick is to use a mixture of equal parts shortening, flour, and oil, known as “cake goop,” which is highly effective at preventing sticking.
Q3: Can I make this cake ahead of time? A: Absolutely! This Strawberry Cream Cheese Pound Cake can be made ahead of time. In fact, it often tastes even better the next day as the flavors have had time to meld together. Allow the cake to cool completely after baking, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2-3 days. If you’re making it further in advance, you can freeze the cake for up to 2-3 months. Thaw it completely at room temperature before glazing and serving.
Q4: Can I use a different type of fruit instead of strawberries? A: Yes, this recipe is quite versatile and can be adapted to use other types of fruit. Blueberries, raspberries, blackberries, or even chopped peaches or nectarines would all work well. Just make sure to adjust the amount of fruit accordingly and pat them dry if necessary to prevent the cake from becoming too moist. Consider matching the glaze to the fruit as well – for example, a lemon glaze with blueberries or a raspberry glaze with raspberries.
Q5: What if I don’t have cream cheese? Can I substitute it with something else? A: While the cream cheese contributes significantly to the cake’s unique flavor and texture, you can try substituting it with an equal amount of mascarpone cheese or Greek yogurt. Mascarpone cheese will provide a similar richness and creaminess, while Greek yogurt will result in a slightly tangier and lighter cake. However, keep in mind that the final result might not be exactly the same as the original recipe. Cream cheese really is what makes this cake a truly exceptional treat!
