Strawberry Cream Cheese Pound Cake is the perfect homemade dessert—rich, moist, and packed with fresh flavor. Discover the easy recipe here.
Introduction
If you’re looking for a show-stopping dessert that combines indulgent richness with fruity charm, this Strawberry Cream Cheese Pound Cake is your answer. With its moist, tender crumb and bursts of strawberry sweetness, it’s a recipe you’ll want to make again and again. Whether for a family gathering or a special treat for yourself, this cake promises comfort and delight in every bite.
Tools You’ll Need
- 10-inch Bundt pan
- Electric mixer (hand or stand)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped fresh strawberries (patted dry)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour your Bundt pan thoroughly.
- Cream Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together until smooth and fluffy.
- Add Sugar: Gradually add the sugar and beat until light and well incorporated—about 3-5 minutes.
- Add Eggs One at a Time: Add the eggs, one at a time, beating well after each addition.
- Incorporate Dry Ingredients: In a separate bowl, whisk the flour and salt. Gradually add the flour mixture to the wet mixture, mixing just until combined.
- Add Vanilla and Strawberries: Fold in the vanilla extract and chopped strawberries carefully using a rubber spatula.
- Bake: Pour the batter into the prepared Bundt pan. Smooth the top and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Glaze (Optional): Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Tips for Success
- Use room temperature ingredients for a smoother batter.
- Pat strawberries dry to avoid excess moisture that can make the cake soggy.
- Do not overmix once the flour is added, to keep the cake tender.
Variations and Additions
- Add lemon zest to the batter for a citrus twist.
- Replace strawberries with blueberries, raspberries, or a berry mix.
- Incorporate white chocolate chips for extra indulgence.
Storage and Reheating
- Storage: Wrap the cake tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature.
- Reheating: Warm a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.
Nutritional Information (Approximate per serving)
- Calories: 420
- Fat: 22g
- Carbohydrates: 52g
- Protein: 5g
- Sugar: 34g
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 2 hours 35 minutes
Frequently Asked Questions
Can I use frozen strawberries? Yes, but thaw and drain them well to prevent excess moisture.
Can I make this cake ahead of time? Absolutely! It actually tastes better the next day as the flavors meld.
Can I use a different pan? You can use loaf pans (2 standard-sized) but adjust the baking time accordingly.
Why did my cake stick to the pan? Make sure your pan is properly greased and floured, and don’t remove the cake too early while it’s still hot.
With its irresistible texture, sweet flavor, and beautiful presentation, this Strawberry Cream Cheese Pound Cake is sure to become a favorite in your baking collection. Give it a try and enjoy the delicious results!
