Strawberry Cream Cheese Pound Cake

Imagine biting into a moist, buttery pound cake infused with the tangy sweetness of strawberries and the creamy richness of cream cheese. It’s a taste of summer in every slice! Our recipe for strawberry cream cheese pound cake is a perfect blend of classic comfort and seasonal flavors. This dessert is ideal for gatherings, celebrations, or simply indulging in a sweet treat. Let’s bake up some sunshine!

Ingredients List

For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced (plus extra for garnish)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract

Strawberry Cream Cheese Pound Cake ingredient

Timing

Preparation Time: 25 minutes
Cooking Time: 60-75 minutes
Total Time: Approximately 85-100 minutes

Step-by-Step Instructions

Step 1: Preheat and Prepare:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
Step 2: Cream Butter and Sugar:
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
Step 3: Add Eggs and Cream Cheese:
- Beat in eggs one at a time, then add softened cream cheese and vanilla extract, mixing until smooth.
Step 4: Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Add Strawberries:
- Gently fold in the diced strawberries.
Step 7: Bake the Cake:
- Pour batter into the prepared pan. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze (Optional):
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Garnish with extra strawberries.

Nutritional Information

(Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.)

Calories: Approximately 400-500 per serving
Data insights: This is a rich dessert, so portion control is key.

Strawberry Cream Cheese Pound Cake recipe

Healthier Alternatives for the Recipe

Reduce Sugar: Use a sugar substitute or reduce the amount of granulated sugar.
Whole Wheat Flour: Substitute part of the all-purpose flour with whole wheat pastry flour.
Reduced-Fat Cream Cheese: Use reduced-fat cream cheese.
Increase Strawberries: Add more strawberries to increase fruit content and natural sweetness.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh strawberry slices and a sprig of mint.
Enjoy with a cup of tea or coffee.

Common Mistakes to Avoid

Overmixing: Overmixing can result in a tough cake. Mix until just combined.
Not Softening Ingredients: Ensure butter and cream cheese are softened for smooth batter.
Underbaking: Bake until a toothpick comes out clean to prevent a soggy cake.

Storing Tips for the Recipe

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Refrigerate glazed cake.

Strawberry Cream Cheese Pound Cake recipes

This Strawberry Cream Cheese Pound Cake is a delightful treat that captures the essence of summer. Enjoy its moist texture and sweet, tangy flavors. Share your baking experiences and favorite garnishes in the comments below!

FAQs

Q: Can I use frozen strawberries?
- A: Yes, thaw and drain them well before using.
Q: Can I use a different type of pan?
- A: Yes, a loaf pan or two 9-inch round pans can be used, but baking times will vary.
Q: Can I add other fruits?
- A: Yes, raspberries or blueberries pair well with strawberries.
Q: How do I prevent the strawberries from sinking to the bottom?
- A: Toss the strawberries with a tablespoon of flour before adding them to the batter.
Q: Can I freeze this cake?
- A: Yes, wrap it tightly in plastic wrap and foil before freezing.