Homemade Strawberry Cream Cheese Pound Cake

Introduction

Welcome to a delightful kitchen adventure with our Homemade Strawberry Cream Cheese Pound Cake. Imagine a luscious dessert that combines the creamy richness of cream cheese with the juicy sweetness of fresh strawberries. This cake is perfect for any time of year, whether you’re celebrating springtime freshness or craving a cozy winter treat. With a buttery texture, a pop of berry flavor, and a sweet glaze cascading over the top, this pound cake will steal the show at any gathering. Let’s dive into the delicious details!

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups fresh strawberries, finely chopped
• 1/4 cup strawberry purée (blend a few strawberries)
• 1/2 cup whole milk
• 1 tablespoon lemon zest (optional, for added brightness)

For the Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• 1 tablespoon strawberry purée (optional, for color and flavor)

Step-by-Step Preparation

Step 1: Prepare Your Ingredients

Allow the butter, cream cheese, and eggs to come to room temperature. This helps ensure a smooth batter and consistent texture in the finished cake.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the sugar and beat on medium speed for 3–4 minutes, until light and fluffy.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture.

Step 5: Fold in the Strawberries

Gently fold in the chopped strawberries, strawberry purée, and lemon zest (if using). Mix just until combined — avoid overmixing to keep the texture light and tender.

Step 6: Bake the Pound Cake

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly. Pour the batter into the pan and spread it evenly. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8: Make the Glaze

In a small bowl, whisk together powdered sugar, milk or cream, vanilla, and strawberry purée if desired. Adjust thickness by adding more milk for a thinner glaze or more sugar for a thicker one.

Step 9: Glaze and Serve

Once the cake is fully cool, drizzle the glaze generously over the top. Let it set slightly before slicing and serving.

Variations

• Berry Switch: Swap strawberries for raspberries or blueberries for a new flavor profile.
• Citrus Boost: Add orange zest or lime zest for a vibrant citrus twist.
• Chocolate Drizzle: For an indulgent touch, drizzle melted white chocolate over the cooled glaze.

Cooking Note

Always bring cold ingredients (like cream cheese and eggs) to room temperature before mixing. This ensures the batter emulsifies properly and prevents a dense cake texture.

Serving Suggestions

• Pair slices with fresh berries and whipped cream for an elegant dessert.
• Serve with a scoop of vanilla or strawberry ice cream for extra indulgence.
• Enjoy with a hot cup of coffee or tea for a perfect afternoon treat.

Tips

• Use a light-colored Bundt pan to prevent over-browning.
• For a more intense strawberry flavor, add a few drops of strawberry extract to the batter or glaze.
• The cake stores beautifully in the fridge — just bring it to room temperature before serving.

Prep Time

20 minutes

Cooking Time

75–85 minutes

Total Time

1 hour 35 minutes – 1 hour 45 minutes

Nutritional Information (Per Serving – Approximate)

• Calories: 470
• Protein: 6g
• Sodium: 180mg
• Carbohydrates: 60g
• Sugar: 40g
• Fat: 24g

Note: Nutrition may vary depending on portion size and ingredient brands used.

Frequently Asked Questions (FAQs)

1. Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well to prevent excess moisture from affecting the batter.

2. Can I make this cake ahead of time?

Absolutely. It tastes even better the next day! Store in an airtight container in the fridge for up to 5 days.

3. Can I freeze the cake?

Yes! Wrap the cooled cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

4. What if I don’t have a Bundt pan?

You can use two standard loaf pans. Just reduce the baking time slightly and check for doneness around the 60-minute mark.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is the perfect combination of classic comfort and fresh flavor. With its creamy interior, bursts of strawberry, and a sweet glaze that finishes it all off, it’s a crowd-pleaser from the first slice to the last crumb. Whether you’re baking for a holiday, celebration, or just because, this pound cake is a deliciously memorable treat. Try it once, and it might just become your signature dessert!

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