A rich, simple cake made with fresh strawberries and cream cheese.
introduction
This homemade strawberry cream cheese pound cake is moist and full of strawberry flavor. It uses cream cheese for a soft crumb and fresh strawberries for sweet, bright notes. The recipe is easy to follow and makes a great dessert for family or guests.
why make this recipe
Make this cake when you want a simple, tasty dessert that looks special. It uses basic ingredients you likely have. The cream cheese keeps the cake soft and rich. Fresh strawberries add real fruit flavor. Try it after a weeknight dinner or for a weekend treat. For another dessert idea with a creamy twist, see cinnamon roll cheesecake.
how to make Homemade Strawberry Cream Cheese Pound Cake
Start by preparing your pan and ingredients. Cream butter and cream cheese well so the batter is smooth. Add sugar and eggs one at a time for a good texture. Mix dry ingredients separately and fold them in gently with the chopped strawberries so you do not overmix. Pour the batter into the pan and bake until a toothpick comes out clean. Let the cake cool before glazing.
Ingredients :
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, chopped
For the glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (plus more as needed)
- 1 tablespoon strawberry jam (optional for color)
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth. Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with strawberries until just combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, in a medium bowl, mix powdered sugar, cream cheese, and milk until smooth. Add additional milk as needed to reach desired consistency.
- Drizzle glaze over the cooled cake and serve.
how to serve Homemade Strawberry Cream Cheese Pound Cake
Slice the cake and serve at room temperature. You can add fresh strawberry slices on top or a dollop of whipped cream. This cake is good with coffee, tea, or a scoop of vanilla ice cream. For a different plated dessert idea, try pairing with cinnamon roll cheesecake on a dessert table.
how to store Homemade Strawberry Cream Cheese Pound Cake
Cover the cooled cake with plastic wrap or place in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. You can also freeze slices wrapped in foil and placed in a freezer bag for up to 2 months.
tips to make Homemade Strawberry Cream Cheese Pound Cake
- Use room temperature butter, cream cheese, and eggs for a smooth batter.
- Chop strawberries small so they mix evenly. Pat them dry to reduce extra moisture.
- Do not overmix when you add flour and strawberries. Mix until just combined.
- Check the cake after 60 minutes; ovens vary. A toothpick should come out clean.
- Warm the glaze slightly if it becomes too thick, then drizzle.
variation (if any)
- Use frozen strawberries that are thawed and well drained.
- Add a teaspoon of lemon zest to the batter for a bright flavor.
- Swap half the strawberries for raspberries for a mixed berry cake.
- For a pink glaze, stir 1 tablespoon of strawberry jam into the glaze.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw them and pat dry to remove extra water. Fold in gently.
Q: Do I have to use a bundt pan?
A: No. You can use a 9×5 loaf pan, but bake time will change. Check with a toothpick.
Q: Can I skip the glaze?
A: Yes. The cake is good plain. The glaze adds extra sweetness and creaminess.
Q: How do I prevent strawberries from sinking?
A: Toss the chopped strawberries with a small amount of flour before folding them in. This helps them stay in the batter.
Q: Can I make this dairy-free?
A: Not easily. The cream cheese and butter add texture. You could try dairy-free substitutes, but results may change.
Conclusion
If you want more ideas or a similar recipe, check The BEST Strawberry Cream Cheese Pound Cake for another take on this classic. For an alternate version and user notes, see Strawberry Cream Cheese Pound Cake Recipe – Food.com.
Strawberry Cream Cheese Pound Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add to the creamed mixture, alternating with strawberries until just combined.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- In a medium bowl, mix powdered sugar, cream cheese, and milk until smooth.
- Add additional milk as needed to reach desired consistency.
- Drizzle glaze over the cooled cake and serve.