Introduction to Homemade Strawberry Cream Cheese Pound Cake
There’s something magical about a slice of Homemade Strawberry Cream Cheese Pound Cake. It’s like a warm hug on a plate, perfect for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or just treating yourself after a long day, this cake is a delightful choice. The creamy texture of the cream cheese combined with the sweet burst of strawberries creates a symphony of flavors that dances on your taste buds. Plus, it’s surprisingly easy to whip up, making it a quick solution for busy days or a dish to impress your loved ones.
Why You’ll Love This Homemade Strawberry Cream Cheese Pound Cake
This Homemade Strawberry Cream Cheese Pound Cake is a true crowd-pleaser. It’s incredibly easy to make, even for novice bakers. The rich, creamy texture paired with the fresh strawberries makes every bite a delight. Plus, it’s perfect for any occasion, from casual family dinners to fancy gatherings. You’ll love how quickly it comes together, leaving you more time to enjoy the sweet moments with loved ones.
Ingredients for Homemade Strawberry Cream Cheese Pound Cake
Gathering the right ingredients is the first step to creating your delicious Homemade Strawberry Cream Cheese Pound Cake. Here’s what you’ll need:
- Unsalted butter: Softened to room temperature, it adds richness and moisture.
- Cream cheese: Also softened, it gives the cake its creamy texture and tangy flavor.
- Granulated sugar: Sweetens the cake and helps create that lovely fluffy texture.
- Large eggs: They bind the ingredients together and add structure.
- All-purpose flour: The base of the cake, providing stability and texture.
- Baking powder: This leavening agent helps the cake rise beautifully.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Vanilla extract: A must for that warm, inviting flavor that complements the strawberries.
- Fresh strawberries: Chopped and tossed in flour to prevent sinking, they add bursts of fruity goodness.
- Powdered sugar: For the glaze, it creates a sweet finish that ties everything together.
- Strawberry puree: Adds flavor to the glaze; you can also use strawberry juice mixed with a bit of milk.
- Fresh strawberry halves: These are perfect for garnishing, making your cake look as good as it tastes.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Homemade Strawberry Cream Cheese Pound Cake
Now that you have all your ingredients ready, let’s dive into the fun part: making your Homemade Strawberry Cream Cheese Pound Cake! Follow these simple steps, and you’ll have a delicious cake that will impress everyone.
Step 1: Preheat and Prepare
First things first, preheat your oven to 325°F (165°C). This ensures your cake bakes evenly. While the oven warms up, grab your bundt pan. Grease it well with butter or cooking spray, then dust it with flour. This will help your cake slide out easily once it’s baked.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until creamy and well combined. I like to use an electric mixer for this, but a good old-fashioned whisk works too! You want a smooth, fluffy mixture that looks like a cloud.
Step 3: Add Sugar and Eggs
Next, gradually add the granulated sugar to your creamy mixture. Beat it until it’s light and fluffy—this is where the magic happens! Now, add the eggs one at a time, mixing well after each addition. This helps incorporate air, making your cake rise beautifully.
Step 4: Incorporate Vanilla
Stir in the vanilla extract. This little addition enhances the flavor of your batter, making it smell heavenly. Trust me, your kitchen will feel like a bakery!
Step 5: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to your batter. Mix until just combined. Be careful not to overmix; we want a tender cake, not a tough one!
Step 6: Fold in Strawberries
Now comes the fun part! Gently fold in the floured strawberries. This helps prevent them from sinking to the bottom of the cake. You want those juicy bits of fruit to be evenly distributed throughout your batter.
Step 7: Bake the Cake
Pour the batter into your prepared bundt pan. Smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be irresistible!
Step 8: Cool and Glaze
Once baked, cool the cake in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. While it cools, prepare your glaze by whisking together powdered sugar, strawberry puree, and a splash of vanilla. Drizzle this sweet goodness over your cooled cake, and don’t forget to garnish with fresh strawberry halves for that extra touch!
Tips for Success
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Coat the strawberries in flour to prevent them from sinking in the batter.
- Don’t overmix the batter; mix until just combined for a tender cake.
- Let the cake cool completely before glazing for the best results.
- For extra flavor, let the cake sit overnight before serving.
Equipment Needed
- Bundt pan: Essential for that beautiful shape; a regular cake pan works too.
- Mixing bowls: Use a large bowl for mixing; any size will do.
- Electric mixer: Makes creaming easy; a whisk can work in a pinch.
- Spatula: Perfect for folding in strawberries and smoothing the batter.
- Wire rack: Ideal for cooling; a plate can substitute if needed.
Variations of Homemade Strawberry Cream Cheese Pound Cake
- Chocolate Chip Addition: Fold in some mini chocolate chips for a delightful contrast to the strawberries.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free version.
- Berry Medley: Mix in other berries like blueberries or raspberries for a colorful twist.
- Lemon Zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus flavor.
- Nutty Crunch: Incorporate chopped walnuts or pecans for added texture and flavor.
Serving Suggestions for Homemade Strawberry Cream Cheese Pound Cake
- Pair with a dollop of whipped cream for a light, airy touch.
- Serve alongside fresh fruit salad for a refreshing contrast.
- Enjoy with a cup of tea or coffee for a cozy afternoon treat.
- Garnish with mint leaves for a pop of color and flavor.
- Slice and serve on a beautiful cake stand for an elegant presentation.
FAQs about Homemade Strawberry Cream Cheese Pound Cake
As I’ve baked this Homemade Strawberry Cream Cheese Pound Cake countless times, I’ve gathered a few common questions that pop up. Let’s dive into them!
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before using. Toss them in flour to prevent sinking, just like fresh strawberries.
How do I store leftover cake?
Store your cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, but let it come to room temperature before serving for the best flavor.
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day. Just let it cool completely, glaze it, and store it in an airtight container. It’s perfect for prepping ahead of a gathering!
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Just keep in mind that the flavor and texture will vary slightly.
Can I make this cake in a different pan?
Definitely! You can use a regular round or square cake pan. Just adjust the baking time, as it may bake faster in a different shape. Keep an eye on it!
Final Thoughts
Baking this Homemade Strawberry Cream Cheese Pound Cake is more than just a recipe; it’s an experience filled with joy and deliciousness. Each slice is a reminder of sweet moments shared with family and friends. The creamy texture and fruity bursts create a delightful harmony that makes every bite special. Whether you’re celebrating a milestone or simply enjoying a quiet afternoon, this cake brings warmth and happiness to any table. So, roll up your sleeves, gather your ingredients, and let the magic unfold in your kitchen. Trust me, you’ll be glad you did!
Print
Homemade Strawberry Cream Cheese Pound Cake: Discover the Delight!
- Total Time: 2 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful homemade strawberry cream cheese pound cake, perfect for any occasion.
Ingredients
- 1 ½ cups unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries (chopped, tossed in 1 tbsp flour to prevent sinking)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry puree (or strawberry juice + 1 tbsp milk)
- ½ tsp vanilla extract (for glaze)
- Fresh strawberry halves (for garnish)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.
Notes
- Ensure strawberries are well-coated in flour to prevent sinking.
- For a richer flavor, let the cake sit overnight before serving.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
