Introduction to Strawberry Cream Cheese Pound Cake
There’s something magical about a slice of Strawberry Cream Cheese Pound Cake that brings a smile to my face. Maybe it’s the creamy texture or the sweet burst of strawberries that dances on my taste buds. This delightful cake is not just a treat; it’s a quick solution for a busy day or a charming dessert to impress your loved ones. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this recipe is sure to become a favorite in your kitchen. Let’s dive into this delicious adventure together!
Why You’ll Love This Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake is a dream come true for busy home cooks like me. It’s incredibly easy to whip up, making it perfect for last-minute gatherings or cozy family dinners. The rich, creamy flavor combined with fresh strawberries creates a taste sensation that’s hard to resist. Plus, it looks stunning on any dessert table, making it a showstopper that will impress your guests without breaking a sweat!
Ingredients for Strawberry Cream Cheese Pound Cake
Gathering the right ingredients is the first step to creating this delightful Strawberry Cream Cheese Pound Cake. Here’s what you’ll need:
- Unsalted butter: This adds richness and moisture to the cake. Make sure it’s at room temperature for easy creaming.
- Cream cheese: It gives the cake a velvety texture and a slight tang that balances the sweetness.
- Sugar: Essential for sweetness and helps create that lovely golden crust.
- Large eggs: They provide structure and stability, making the cake rise beautifully.
- Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
- All-purpose flour: The backbone of the cake, giving it that classic pound cake texture.
- Baking powder: This leavening agent helps the cake rise, ensuring it’s light and fluffy.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Fresh strawberries: The star of the show! They add natural sweetness and a burst of flavor. Feel free to use frozen strawberries if fresh ones aren’t available.
- Powdered sugar: Used for the glaze, it adds a sweet finishing touch.
- Milk or cream: This helps achieve the perfect glaze consistency. You can use any milk you have on hand.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Cream Cheese Pound Cake
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 325°F (163°C). While it warms up, grab your bundt pan and give it a good greasing and flouring. This step is crucial to ensure your cake slides out effortlessly after baking. I like to use a non-stick spray for convenience, but butter and flour work just as well. Trust me, you don’t want a cake disaster on your hands!
Step 2: Cream the Mixture
In a large mixing bowl, combine the room-temperature unsalted butter and cream cheese. Using an electric mixer, beat them together with the sugar until the mixture is light and fluffy—about 3 to 4 minutes. This is where the magic begins! Next, add the eggs one at a time, mixing well after each addition. Don’t forget to pour in the vanilla extract; it adds a lovely warmth to the batter. The mixture should be smooth and creamy, like a cloud of deliciousness!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent is evenly distributed throughout the flour. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful not to overmix; we want a tender cake, not a tough one! The batter should be thick and luscious, ready for the star ingredient.
Step 4: Fold in Strawberries
Now, it’s time to gently fold in those beautiful sliced strawberries. Use a spatula to incorporate them into the batter without breaking them apart. This step adds bursts of fruity goodness throughout the cake, making every bite a delightful surprise!
Step 5: Bake the Cake
Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Pop it into the preheated oven and let it bake for 60 to 75 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be heavenly, trust me!
Step 6: Prepare the Glaze
While the cake cools, let’s whip up that sweet glaze. In a bowl, mix the powdered sugar with 2 to 3 tablespoons of milk or cream and a splash of vanilla extract. Stir until smooth and creamy. Once the cake has cooled for about 15 minutes, drizzle the glaze over the top, allowing it to cascade down the sides. Finish with extra strawberries for a beautiful presentation!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t overmix the batter; it can lead to a dense cake.
- Let the cake cool completely before glazing for the best results.
- For extra flavor, try adding a hint of lemon zest to the batter.
- Store leftovers in an airtight container to keep them fresh.
Equipment Needed
- Bundt pan: Essential for that classic shape. A regular cake pan works too!
- Electric mixer: Makes creaming easy. A whisk can work in a pinch, but it’ll take longer.
- Mixing bowls: Use at least two—one for wet and one for dry ingredients.
- Spatula: Perfect for folding in strawberries and smoothing the batter.
- Measuring cups and spoons: Accurate measurements are key for baking success!
Variations of Strawberry Cream Cheese Pound Cake
- Chocolate Chip Delight: Add a cup of semi-sweet chocolate chips to the batter for a rich, decadent twist.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for added texture and flavor.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
- Berry Medley: Mix in other berries like blueberries or raspberries along with the strawberries for a colorful and fruity cake.
- Lemon Zest: Add a tablespoon of lemon zest to the batter for a refreshing citrus kick that complements the strawberries beautifully.
Serving Suggestions for Strawberry Cream Cheese Pound Cake
- Pair with a dollop of whipped cream for an extra touch of indulgence.
- Serve alongside a scoop of vanilla ice cream for a delightful contrast.
- Drizzle with fresh strawberry sauce for a burst of flavor.
- Enjoy with a cup of tea or coffee for a cozy afternoon treat.
- Garnish with mint leaves for a pop of color and freshness.
FAQs about Strawberry Cream Cheese Pound Cake
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine in this Strawberry Cream Cheese Pound Cake. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it for up to two months. Just remember to thaw it before serving!
Can I make this cake ahead of time?
Yes! This cake is perfect for making ahead. You can bake it a day or two in advance. Just glaze it right before serving for that fresh, delicious look!
What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese as a substitute for cream cheese. Just keep in mind that the flavor and texture may vary slightly.
Is this cake suitable for special diets?
This Strawberry Cream Cheese Pound Cake is vegetarian-friendly. For gluten-free options, simply swap the all-purpose flour with a gluten-free blend. Enjoy the deliciousness without worry!
Final Thoughts
Making this Strawberry Cream Cheese Pound Cake is more than just baking; it’s about creating sweet memories in the kitchen. The joy of mixing, folding in those vibrant strawberries, and watching it rise in the oven fills my heart with happiness. Each slice is a celebration of flavor and texture, perfect for sharing with family and friends. Whether it’s a casual afternoon treat or a centerpiece for a special occasion, this cake brings smiles all around. I hope you find as much joy in baking and sharing this delightful recipe as I do!
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Strawberry Cream Cheese Pound Cake: A Delightful Recipe!
- Total Time: 1 hour 40 minutes
- Yield: 12–14 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make Strawberry Cream Cheese Pound Cake, perfect for any occasion.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, room temperature
- 2 cups (400g) sugar
- 6 large eggs
- 2 tsp vanilla extract
- 2½ cups (310g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups fresh strawberries, sliced (plus extra for garnish)
- For the Glaze: 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease and flour a bundt pan thoroughly.
- In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy (about 3–4 minutes). Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined. Gently fold in sliced strawberries.
- Pour batter evenly into the prepared bundt pan and bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, milk/cream, and vanilla until smooth. Drizzle over the cooled cake and top with extra strawberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
