The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion
The Ultimate Strawberry Cream Cheese Pound Cake is not only a delectable dessert; it’s a heartfelt creation that brings joy to any gathering or celebration. Imagine a soft, buttery cake interspersed with fresh, juicy strawberries, all brought together by the rich flavor of cream cheese. Whether you’re hosting a birthday party, a casual brunch, or simply looking to indulge your sweet tooth, this recipe will deliver a delightful experience. Not only does it tickle your taste buds, but it also infuses warmth and love into every slice.
Why You’ll Love It
A cake is not just a combination of ingredients; it encapsulates memories, laughter, and shared moments. The Ultimate Strawberry Cream Cheese Pound Cake resonates with all these emotions while satisfying your sweet cravings. The marriage of cream cheese and strawberries in this recipe creates a balance that is both indulgent and refreshing. The cream cheese adds a rich, smooth texture that makes each bite melt in your mouth, while the strawberries provide bursts of natural sweetness and acidity, brightening the overall flavor profile.
This cake is incredibly versatile. Serving it at a family gathering? It’s sure to be a crowd-pleaser. Hosting a brunch? Cut it into thin slices and watch as people come back for seconds. Craving a slice with your evening tea? It pairs perfectly with a warm cup, turning a simple moment into a mini celebration. The warm, inviting aroma that fills your kitchen while it bakes will make everyone eager to dive into a slice of this delectable treat.
Moreover, the Ultimate Strawberry Cream Cheese Pound Cake can be customized to fit various occasions. Whether you choose to adorn it with a special glaze, fresh whipped cream, or garnish it with mint leaves, it always looks stunning on any dessert table. Plus, the simplicity of the recipe means you can whip it up without any fuss, leaving you more time to enjoy with your loved ones. The emotional connection it fosters is as significant as its taste, making it a cherished recipe that you’ll return to time and again.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh strawberries, chopped, tossed in a little flour for prevention of sinking
- For the glaze (optional): 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and ounce of strawberry puree (if desired)
To create this delightful cake, you will need simple yet high-quality ingredients. Start by measuring out one cup of unsalted butter, ensuring it is softened for easy blending. Next, grab an 8-ounce package of cream cheese, which must also be softened for that luxuriously creamy texture that characterizes this cake. For sweetness, two cups of granulated sugar will do the trick, perfectly balancing the tartness of the strawberries. You’ll need four large eggs, and don’t forget a teaspoon of pure vanilla extract to round out the flavors.
For the dry components, three cups of all-purpose flour combined with a tablespoon of baking powder will provide structure to your cake, while a half teaspoon of salt ensures that the flavors pop. The star attraction—the strawberries—should be freshly chopped and tossed in a little flour to prevent them from sinking to the bottom of the cake during baking. Lastly, if you choose to dress up your cake with a glaze, gather one cup of powdered sugar, two tablespoons of milk, one teaspoon of vanilla extract, and perhaps an ounce of strawberry puree for added flavor and color.
How to Make The Ultimate Strawberry Cream Cheese Pound Cake
Step 1
To start, preheat your oven to 325°F (165°C). This temperature is crucial for a perfectly baked cake, allowing it to rise gradually and develop that heavenly golden crust. While the oven heats up, prepare your baking pan. You can either grease and flour a 10-inch bundt or tube pan, or opt for a baking spray to ensure easy removal once the cake is done. A well-prepped pan prevents any potential heartache of a cake that might stick and break.
Step 2
In a large mixing bowl, cream together the softened butter and cream cheese using a hand mixer or a stand mixer. Make sure you beat this mixture until it is smooth and fluffy. This process usually takes about 3 to 5 minutes. The goal here is to incorporate air into the mixture, which will yield a light texture in your cake. Next, gradually add the granulated sugar. Continue mixing until the butter, cream cheese, and sugar blend harmoniously into a light, fluffy mixture.
Then, it’s time to introduce the eggs. Add one egg at a time, ensuring to beat well after each addition. This gradual method allows each egg to fully emulsify into the batter, equating to a moist, flavorful cake. Don’t forget to mix in the pure vanilla extract right after the eggs—this little splash of flavor will intertwine beautifully with the other ingredients.
Step 3
In a separate bowl, whisk together your dry ingredients: three cups of all-purpose flour, one tablespoon of baking powder, and half a teaspoon of salt. This step not only combines the ingredients but also adds air to them, which helps achieve the desired rise in your cake. Gradually introduce this dry mixture to your wet ingredients, stirring gently just until combined. It’s important not to overmix at this point, as it could lead to a dense cake.
Now comes the exciting part: gently fold in the floured strawberries. These fresh morsels bring a burst of flavor and moisture, so be careful to mix them just enough to distribute them throughout the batter without causing too much damage.
Step 4
Once the batter is well-combined, pour it evenly into your prepared bundt or tube pan. Smooth the top with a spatula for an even bake. Place the pan in your preheated oven and bake for 75 to 85 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. However, start checking around the 75-minute mark. If the top is browning too quickly, loosely cover it with aluminum foil for the remaining baking time.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 to 20 minutes. After that, carefully invert it onto a wire rack to cool completely. If you wish, you can prepare a delightful glaze meanwhile. Whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth. Once the cake has cooled, drizzle the glaze over the top, creating an eye-catching and tasty finish.
Directions
Start by preheating your oven to 325°F (165°C). Prepare a 10-inch bundt or tube pan by greasing and flouring it or using baking spray. In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and fluffy. Next, add the granulated sugar and continue beating until the mixture becomes light and well incorporated. This step typically takes about 3 to 5 minutes of mixing. Then, add the eggs one at a time, ensuring to beat well after each addition. After all the eggs are incorporated, mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamy wet ingredients, mixing just until combined, as you want to avoid overmixing. Gently fold in the chopped strawberries that have been lightly floured to prevent sinking. Once everything is mixed, pour the batter evenly into the prepared pan, smoothing the top for an even bake. Bake the cake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Start checking at the 75-minute mark; if the top is browning too quickly, cover it loosely with foil. Once finished, remove the cake from the oven and allow it to cool in the pan for 15 to 20 minutes. Carefully invert the cake onto a wire rack to cool completely, and to finish, prepare a glaze by whisking together the powdered sugar, milk, vanilla, and strawberry puree until smooth, drizzling it over the cooled cake for a beautiful presentation.
Helpful Notes
When making the Ultimate Strawberry Cream Cheese Pound Cake, consider a few handy tips. First, freshness is key—using ripe, in-season strawberries will greatly enhance the flavor. If strawberries are not in season, you can substitute them with equally delicious frozen strawberries, just be sure to thaw and drain any excess moisture before use.
Another tip is to ensure your butter and cream cheese are at room temperature; this allows for easier blending and a smoother batter. Additionally, don’t skip the step of tossing the strawberries in a bit of flour. This small trick keeps them suspended in the cake during baking, contributing to an even distribution throughout the pound cake.
For those who love a bit of variation, consider adding lemon zest for a refreshing twist or a handful of chocolate chips for an indulgent treat. Lastly, the cake will continue to set after baking, so it’s perfectly normal for it to be slightly soft in the center right after coming out of the oven.
Storage & Reheating Tips
Storing your Ultimate Strawberry Cream Cheese Pound Cake properly is essential for maintaining its delicious taste and texture. Once cooled completely, wrap the cake in plastic wrap or aluminum foil to keep it moist. You can also store it in an airtight container. This cake can last up to five days at room temperature. If you live in a particularly warm climate, it’s best to store it in the refrigerator, where it will keep for up to a week.
If you want to enjoy your cake even longer, consider freezing it. You can freeze a whole cake or individual slices. To do so, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. The cake can last for up to three months in the freezer. When you’re ready to indulge again, simply thaw it in the refrigerator overnight. If you prefer a warm slice, reheat it in the microwave for about 10-15 seconds. Just be careful not to overdo it, as too much heat can dry out the cake.
FAQs
What can I use instead of cream cheese in this recipe?
If you need a dairy-free alternative, consider using a vegan cream cheese option or a thick coconut yogurt. For those who are simply looking to reduce calories, Greek yogurt can be an excellent substitute, lending creaminess and moisture.
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Make sure to thaw and drain them before tossing them in flour to avoid excess moisture in the batter.
Is it okay to make this cake ahead of time?
Absolutely! This cake keeps well, making it a great option to prepare in advance for any occasion. Store it properly according to the tips above, and it will still taste fresh when it’s time to serve.
How do I prevent the strawberries from sinking in the cake?
Tossing the chopped strawberries in a little flour before adding them to the batter helps them stay suspended throughout the cake during baking.
Can I add other fruits to this recipe?
Yes! Feel free to experiment with other fruits such as blueberries, raspberries, or even peaches. Just make sure to adjust the flour mixture slightly, as some fruits may add more moisture than strawberries.
What is the best way to serve this cake?
This cake can be served plain, or you can dress it up with a drizzle of glaze, whipped cream, or fresh strawberries on top. A scoop of ice cream on the side pairs beautifully as well!
How can I store leftovers?
Store any leftover slices of the pound cake in an airtight container at room temperature for up to five days. For extended storage, freeze slices for up to three months.
Conclusion + CTA
The Ultimate Strawberry Cream Cheese Pound Cake is a delicious treat that brings joy to any occasion—from birthday parties to quiet evenings at home. With its rich, creamy texture and the delightful burst of strawberries, this cake is sure to become a favorite in your household. So, next time you’re planning a gathering or simply wish to indulge, keep this recipe in mind. Bake it, share it, and create memories with each delicious slice. Go ahead and try out this Ultimate Strawberry Cream Cheese Pound Cake; you won’t regret it! Happy baking!
Ultimate Strawberry Cream Cheese Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C). Prepare your 10-inch bundt or tube pan by greasing and flouring it or using baking spray.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3 to 5 minutes.
- Gradually add the granulated sugar and beat until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the floured strawberries to distribute them throughout the batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes, checking for doneness with a toothpick.
- If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree until smooth and drizzle over the cooled cake.
