Description: Indulge in a delightful symphony of flavors with this Homemade Strawberry Cream Cheese Pound Cake. This recipe combines the richness of cream cheese and butter with the sweetness of fresh strawberries, creating a moist and tender cake that’s perfect for any occasion. Topped with a vibrant strawberry glaze and a delicate white icing drizzle, this cake is as visually stunning as it is delicious. Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a comforting treat, this pound cake is sure to impress.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups chopped fresh strawberries (lightly coated with 1 tbsp flour to prevent sinking)
For the Pink Strawberry Glaze:
- 1 cup powdered sugar
- 2 tbsp pureed fresh strawberries (strained)
- 1–2 tsp milk (optional, to thin)
- Pink food coloring (optional, for a richer pink)
For the White Icing Drizzle:
- ½ cup powdered sugar
- 1–2 tsp milk or cream
- ¼ tsp vanilla extract
Preparation:
Step 1: Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking. Ensuring the pan is properly prepared is crucial for the cake to release cleanly after baking.
Step 2: Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy. This step is essential for creating a tender cake. The mixture should be light and airy, with no lumps of butter or cream cheese remaining. Use an electric mixer for best results, and scrape down the sides of the bowl periodically to ensure even mixing.
Step 3: Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and creamy. This process incorporates air into the batter, which helps the cake rise and become tender. Continue to beat the mixture for several minutes until it is noticeably lighter in color and texture.
Step 4: Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter, contributing to the cake’s structure and richness. Stir in the vanilla extract to enhance the flavor of the cake.
Step 5: Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that these ingredients are evenly distributed, which helps the cake rise properly and have a consistent texture.
Step 6: Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until just 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 the flour disappears and the batter is smooth, but avoid prolonged mixing.
Step 7: Add Strawberries: Gently fold in the floured strawberries. Coating the strawberries with a tablespoon of flour helps prevent them from sinking to the bottom of the cake during baking. Fold the strawberries into the batter until they are evenly distributed, being careful not to crush them.
Step 8: Bake: Pour the batter into the prepared pan. Spread the batter evenly in the pan to ensure that the cake bakes evenly. Bake for 70–80 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with foil during the last part of the baking time.
Step 9: Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly and prevents it from breaking when you remove it from the pan. Make sure the cake is completely cool before adding the glaze and icing.
Step 10: Glazing:
Strawberry Glaze: In a small bowl, mix the powdered sugar with the pureed strawberries. Adjust the consistency with milk if needed. The glaze should be smooth and pourable, but not too thin. If you want a richer pink color, you can add a few drops of pink food coloring. Pour the glaze over the cooled cake, allowing it to drip down the sides.
White Icing Drizzle: In a separate small bowl, mix the powdered sugar, milk or cream, and vanilla extract. The icing should be smooth and thin enough to drizzle. If it’s too thick, add a little more milk or cream. Drizzle the white icing over the strawberry glaze once it’s mostly set.
Why you will love this recipe
This Strawberry Cream Cheese Pound Cake is a standout recipe for several compelling reasons. First and foremost, it boasts an incredibly moist and tender texture, thanks to the combination of cream cheese and butter in the batter. This ensures that every slice is melt-in-your-mouth delicious. The addition of fresh strawberries not only adds a burst of fruity sweetness but also infuses the cake with a delightful aroma. The strawberry glaze and white icing drizzle elevate the cake to a new level of visual appeal and flavor complexity.
What sets this recipe apart is its versatility. It’s perfect for any occasion, from casual family gatherings to elegant dinner parties. The cake is easy to customize with different types of berries or extracts, allowing you to create your own unique variations. Plus, the step-by-step instructions are clear and easy to follow, making it a foolproof recipe for both novice and experienced bakers. The end result is a show-stopping dessert that’s sure to impress your friends and family.
Serving Suggestions:
- Serve slices of the pound cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh strawberries or other berries for a pop of color and flavor.
- Pair with a cup of coffee, tea, or a glass of milk.
- For a more elegant presentation, dust the cake with powdered sugar or drizzle with a chocolate ganache.
- Enjoy as a dessert after a meal or as a sweet treat for breakfast or brunch.
Tips:
- Make sure your butter and cream cheese are at room temperature for easier creaming.
- Don’t overmix the batter, as this can result in a tough cake.
- Coat the strawberries with flour to prevent them from sinking to the bottom of the cake.
- If the top of the cake starts to brown too quickly, cover it loosely with foil during the last part of the baking time.
- Let the cake cool completely before adding the glaze and icing.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For an extra burst of flavor, try adding a tablespoon of lemon zest to the batter.
- If you don’t have fresh strawberries, you can use frozen strawberries, but make sure to thaw them and drain any excess liquid before adding them to the batter.
- To make the glaze even more flavorful, try using a homemade strawberry puree instead of store-bought jam.
Prep Time: 20 minutes
Cook Time: 70-80 minutes
Total Time: 90-100 minutes
COOKING Rating: Ease of Preparation: Easy Taste: Delicious Overall: Highly Recommended
Nutritional Information: (Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 350-450 per slice
- Protein: 4-6 grams per slice
- Sodium: 150-200 mg per slice
Conclusion
This Homemade Strawberry Cream Cheese Pound Cake is a delightful treat that combines the richness of cream cheese and butter with the sweetness of fresh strawberries. With its moist and tender texture, vibrant strawberry glaze, and delicate white icing drizzle, this cake is sure to impress. Whether you’re hosting a special occasion or simply craving a comforting dessert, this recipe is a perfect choice. The recipe is easy to follow and yields a cake that is both visually stunning and incredibly delicious. Enjoy the sweet, fruity flavors and the creamy texture of this homemade pound cake.
Frequently Asked Questions:
Q1: Can I use frozen strawberries instead of fresh strawberries?
A: Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before adding them to the batter. This will prevent the cake from becoming too wet.
Q2: How do I prevent the strawberries from sinking to the bottom of the cake?
A: Coating the strawberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking. The flour creates a barrier that keeps the strawberries suspended in the batter.
Q3: Can I make this cake without cream cheese?
A: While you can omit the cream cheese, it is a key ingredient that contributes to the cake’s moist and tender texture. If you choose to leave it out, the cake may be drier and less flavorful. You might want to substitute it with an equal amount of softened butter or sour cream.
Q4: How should I store the cake?
A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, bring the cake to room temperature before serving for the best flavor and texture.
Q5: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving. It’s best to freeze the cake without the glaze and icing and add those after thawing.
