Luscious Homemade Strawberry Cream Cheese Pound Cake Recipe

Crafting a delectable strawberry cream cheese pound cake sparks pure culinary joy in my kitchen.

Sweet summer berries dance through rich, velvety batter waiting to become something magical.

Creamy cheese adds luxurious depth to this classic dessert’s tender crumb.

Ripe strawberries promise bright bursts of natural sweetness in every slice.

Soft, buttery layers melt against your palate with unexpected elegance.

Each carefully measured ingredient whispers promises of comfort and indulgence.

Let’s create something extraordinary that makes taste buds celebrate with wild abandon.

Why Homemade Strawberry Cream Cheese Pound Cake Is Special

• Create Delightful Dessert: A stunning pound cake that transforms ordinary ingredients into a show-stopping treat perfect for any gathering or sweet craving.
• Customize with Seasonal Flair: Easily swap strawberries for other fresh fruits like blueberries or raspberries to match your taste and current produce availability.
• Master Bakery-Quality Texture: Achieve a luxuriously moist, tender crumb with cream cheese and careful mixing technique that guarantees a professional-level dessert every single time.
• Crowd-Pleasing Comfort: An approachable recipe that welcomes bakers of all skill levels, making it ideal for family celebrations, potlucks, or weekend baking adventures.

Ingredients for Strawberry Cream Cheese Pound Cake

• Butter: Provides rich flavor and creates a tender cake texture.
• Cream Cheese: Adds moisture and a tangy, smooth consistency to the pound cake.
• Sugar: Sweetens the cake and helps create a golden, tender crumb.
• Eggs: Bind the ingredients together and provide structure to the cake.

• All-Purpose Flour: Forms the main structure of the cake and provides substance.
• Baking Powder: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the cake.

• Strawberries: Fresh fruit that adds natural sweetness and bursts of flavor throughout the cake.
• Vanilla Extract: Provides a warm, classic flavor that complements the strawberries.

• Powdered Sugar, Milk, Vanilla Extract: Creates a sweet, smooth drizzle to finish the cake.

How to Make Strawberry Cream Cheese Pound Cake

Step 1: Prepare the Baking Arena

Warm up your oven to 325F (163C). Lovingly coat a bundt or tube pan with butter and flour, creating a non-stick paradise for your cake.

Step 2: Whip Up the Creamy Base

In a spacious mixing bowl, transform butter and cream cheese into a silky smooth mixture using an electric mixer. Beat until they become best friends and look perfectly blended.

Step 3: Sweet Sugar Dance

Sprinkle in sugar and whip with passion until the mixture becomes light, fluffy, and looks like delicious clouds.

Step 4: Egg-cellent Addition

Gently introduce eggs one at a time, mixing thoroughly after each.

Splash in vanilla extract for an extra flavor boost.

Step 5: Dry Ingredient Magic

• Flour
• Baking powder
• Salt

Whisk these dry ingredients until they’re perfectly integrated.

Step 6: Blend Wet and Dry Worlds

Slowly incorporate dry ingredients into the wet mixture. Mix gently until just combined – don’t overmix!

Step 7: Strawberry Shower

Toss chopped strawberries with a light dusting of flour. Tenderly fold these ruby gems into the batter, distributing them evenly.

Step 8: Pan Transformation

Pour the batter into your prepared pan. Use a spatula to smooth the top, creating a beautiful canvas.

Step 9: Baking Brilliance

Slide the pan into the oven and bake for 80-90 minutes. Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 10: Cooling Ceremony

Let the cake rest in the pan for 15 minutes. Then, gracefully invert it onto a wire rack to cool completely.

Step 11: Optional Glaze Glory

• Powdered sugar
• Milk
• Vanilla extract

Drizzle this heavenly glaze over the cooled cake just before serving.

Tips to Perfect Strawberry Cream Cheese Pound Cake

• Toss chopped strawberries in flour before folding into batter to prevent them from dropping to the bottom of the cake during baking.
• Use a toothpick or cake tester inserted near the center to ensure the cake is fully baked, looking for moist crumbs without wet batter.
• Use fresh, firm strawberries and pat them dry to prevent excess moisture from making the cake soggy.
• Add a splash of almond extract alongside vanilla to create a more complex, rich taste profile that complements the strawberries.
• Allow butter, cream cheese, and eggs to sit at room temperature for smoother mixing and better cake texture.

Variations for Strawberry Cream Cheese Pound Cake

• Lemon Berry Blast: Replace strawberries with fresh blueberries and add lemon zest to the batter for a citrusy, tangy flavor profile that brightens the classic pound cake.
• Chocolate Strawberry Swirl: Divide batter in half, mix cocoa powder into one portion, and create a marbled effect when pouring into the pan, adding chocolate-covered strawberries on top.
• Nutty Strawberry Crunch: Mix chopped pecans or almonds into the batter and sprinkle additional nuts on top before baking for extra texture and nutty undertones.
• Lavender Strawberry Dream: Incorporate dried lavender flowers into the batter and use lavender-infused glaze for an elegant, floral-inspired version of the classic pound cake.

What to Serve With Strawberry Cream Cheese Pound Cake

• Pair Fruity Champagne: Select a light, sparkling rosé or strawberry-infused champagne that complements the cake's sweet strawberry essence, enhancing the delicate fruit notes.
• Serve Creamy Vanilla Gelato: Scoop a small portion of smooth vanilla gelato alongside the cake, creating a luxurious contrast between warm cake and cold, silky ice cream.
• Create Strawberry Mint Tea: Brew a refreshing strawberry mint tea that echoes the cake's fruity profile while providing a cooling, palate-cleansing accompaniment with herbal undertones.
• Match Whipped Mascarpone: Dollop lightly sweetened mascarpone cream next to the cake slice, offering a rich, tangy counterpoint that amplifies the dessert's creamy texture.

Best Storage Practices for Strawberry Cream Cheese Pound Cake

• Store the pound cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator. Keep it away from strong-smelling foods to preserve its delicate flavor.
• Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, maintaining its rich texture and taste.
• Remove from the freezer and let the cake sit at room temperature for 2-3 hours. Alternatively, place in the refrigerator overnight for a slow, even thaw.

FAQs

• How do I prevent strawberries from sinking in the cake?

Toss strawberries in flour before folding into the batter. This helps coat the fruit and prevents them from sinking to the bottom during baking.

• Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them completely first. Pat them dry with paper towels to remove excess moisture before adding to the batter.

• Why did my cake turn out dense?

Overmixing the batter can develop gluten and create a dense texture. Mix ingredients just until combined to keep the cake light and tender.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking to maintain moisture.

Homemade Strawberry Cream Cheese Pound Cake Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 55 minutes
• Yield: 12 1x

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Description

Indulgent Strawberry Cream Cheese Pound Cake brings classic Southern comfort to your dessert table with its luscious texture and bright berry notes. Bakers can savor rich layers of cream cheese and fresh strawberries that melt deliciously in each delightful slice.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups fresh strawberries, chopped
• 8 ounces (226 grams) cream cheese, softened
• 6 large eggs

Leavening and Seasoning:

• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons all-purpose flour (for tossing strawberries)

Glaze Ingredients:

• 1 cup powdered sugar
• 12 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Prepare the oven to 325F (163C) and meticulously coat a bundt or tube pan with grease and flour to prevent sticking.
2. In a spacious mixing bowl, cream butter and cream cheese until achieving a silky, uniform consistency.
3. Incorporate sugar and whip until the mixture becomes airy and voluminous.
4. Introduce eggs individually, thoroughly blending after each addition, then infuse vanilla extract for enhanced flavor.
5. Separately, combine flour, baking powder, and salt, ensuring even distribution of dry ingredients.
6. Carefully integrate dry ingredients into the wet mixture, stirring minimally to maintain a tender crumb.
7. Lightly dust chopped strawberries with flour to prevent sinking, then delicately fold into the batter.
8. Transfer batter into the prepared pan, smoothing the surface for an even rise.
9. Bake for 80-90 minutes at 325F, monitoring until a toothpick emerges clean when inserted into the center.
10. Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack for complete cooling.
11. Optional: Craft a luxurious glaze by whisking powdered sugar, milk, and vanilla extract, then elegantly drizzle over the cooled cake before serving.

Notes

• Choose ripe, in-season strawberries for maximum flavor and natural sweetness, ensuring they’re thoroughly dried after washing to prevent excess moisture in the cake.
• Soften butter and cream cheese at room temperature beforehand to guarantee smooth, lump-free mixing and consistent batter texture.
• Prevent strawberries from sinking by coating them lightly in flour, which helps suspend the fruit evenly throughout the cake during baking.
• For gluten-free adaptation, substitute all-purpose flour with a cup-for-cup gluten-free flour blend, maintaining the same measurement and mixing technique.

• Prep Time: 25 minutes
• Cook Time: 90 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 520
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 33 g
• Saturated Fat: 19 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 120 mg