why make this recipe
This cake is simple and sweet. It mixes strawberry cake mix with cream cheese for a soft, rich cake. It works for parties, snacks, or a special treat. For another take on this cake and tips, see this homemade Strawberry Cream Cheese Pound Cake guide.
introduction
This Strawberry Cream Cheese Pound Cake is soft and creamy. It uses store-bought mixes to save time but tastes homemade. You get strawberry flavor and a light cheesecake note from the pudding mix. The recipe is easy to follow and great for bakers of any skill. If you want more background or another version, check this detailed Strawberry Cream Cheese Pound Cake post.
how to make Strawberry Cream Cheese Pound Cake
Follow the steps below. Mix the cream cheese first so the batter is smooth. Pour into a bundt pan and bake until a toothpick comes out clean. Cool a bit, then add a strawberry glaze.
Ingredients :
- 1 box strawberry cake mix
- 1 box (3.4 oz) instant cheesecake pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- Optional: pink food coloring
Directions :
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, beat cream cheese until smooth. Add the strawberry cake mix, cheesecake pudding mix, eggs, vegetable oil, milk, sour cream, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
- For the glaze, mix powdered sugar with strawberry puree or milk until you reach the desired consistency. Add pink food coloring if using.
- Drizzle the glaze over the cooled cake before serving.
how to serve Strawberry Cream Cheese Pound Cake
Slice the cake and serve at room temperature. Add fresh strawberries or whipped cream if you like. A small scoop of vanilla ice cream also pairs well.
how to store Strawberry Cream Cheese Pound Cake
Keep the cake covered on the counter for 1-2 days. For longer storage, wrap tightly and refrigerate up to 5 days. You can freeze slices in an airtight container for up to 2 months. Thaw in the fridge before serving.
tips to make Strawberry Cream Cheese Pound Cake
- Use room temperature cream cheese for a smooth batter.
- Measure ingredients with the same method each time for best results.
- Do not overmix once the dry mix is added. Mix until combined.
- Check the cake at 50 minutes; ovens vary. A toothpick should come out clean or with a few crumbs.
- Cool in the pan 10 minutes, then invert to finish cooling so the cake keeps its shape.
variation (if any)
- Add 1/2 cup chopped fresh strawberries to the batter for more fruit texture.
- Swap the strawberry puree in the glaze for lemon juice for a tangy twist.
- Use white cake mix and add 1 cup mashed strawberries for a milder strawberry flavor.
FAQs
Q: Can I use frozen strawberries in the glaze?
A: Yes. Thaw and puree them, then strain if you want a smooth glaze.
Q: Can I make this in a loaf pan instead of a bundt pan?
A: Yes. Bake time will change. Start checking at 40 minutes and bake until a toothpick comes out clean.
Q: Do I need to cool the cake before glazing?
A: Yes. The cake should be cool or the glaze will run off and melt into the cake.
Q: Can I make this dairy-free?
A: You would need dairy-free cream cheese and sour cream substitutes. Texture may change.
Q: Can I use fresh strawberry puree in the batter?
A: A small amount is okay, but too much can change batter texture. The mix already has flavor.
Conclusion
For another version and more photos, try the recipe at The BEST Strawberry Cream Cheese Pound Cake. If you want extra tips and a second take, see the post at Strawberry Cream Cheese Pound Cake – The G & M Kitchen.
Strawberry Cream Cheese Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, beat cream cheese until smooth.
- Add the strawberry cake mix, cheesecake pudding mix, eggs, vegetable oil, milk, sour cream, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before removing it from the pan.
- For the glaze, mix powdered sugar with strawberry puree or milk until you reach the desired consistency.
- Add pink food coloring if using.
- Drizzle the glaze over the cooled cake before serving.