Homemade Strawberry Cream Cheese Pound Cake

Why Make This Recipe

Homemade Strawberry Cream Cheese Pound Cake is a delightful treat that combines the rich flavors of butter and cream cheese with fresh strawberries. This cake is perfect for any occasion, from family gatherings to celebrations. It offers a unique twist on the classic pound cake, giving it a fruity and creamy taste that everyone will love. Plus, it’s easy to make and even easier to enjoy!

How to Make Homemade Strawberry Cream Cheese Pound Cake

Ingredients:

• 1 1⁄2 cups unsalted butter, room temperature
• 1 (8 oz) package cream cheese, room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups diced fresh strawberries (lightly tossed in 1 tbsp flour)
• 2 cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1⁄2 teaspoon vanilla extract
• Optional: 1–2 tablespoons strawberry puree or red/pink food coloring

Directions:

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
2. In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth.
3. Gradually add the granulated sugar and beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
7. Fold in the diced strawberries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 75-90 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
11. For the glaze, whisk together powdered sugar, milk or heavy cream, and vanilla extract. Adjust the consistency as needed.
12. Drizzle the glaze over the cooled cake. Optionally, add strawberry puree or food coloring to the glaze for color.

How to Serve Homemade Strawberry Cream Cheese Pound Cake

This cake is delicious on its own or can be served with whipped cream and additional fresh strawberries. It’s great for dessert, breakfast, or a snack. Slice it up and enjoy it with a warm cup of coffee or tea for a perfect treat!

How to Store Homemade Strawberry Cream Cheese Pound Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, and it will last for up to three months. Just thaw it at room temperature before serving.

Tips to Make Homemade Strawberry Cream Cheese Pound Cake

• Ensure that both the butter and cream cheese are at room temperature for easier mixing.
• Lightly tossing the strawberries in flour helps prevent them from sinking to the bottom of the cake.
• Don’t open the oven door while baking to ensure the cake rises properly.
• Adjust the glaze by adding more milk for a thinner consistency or more powdered sugar for a thicker glaze.

Variation

You can substitute the strawberries with other fruits like blueberries or raspberries for a different flavor. Adding a hint of lemon zest can also brighten up the cake.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter.

2. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

3. Can I make this recipe as muffins?
Yes! You can pour the batter into a muffin tin and bake for about 20-25 minutes, watching closely to prevent overbaking.

Strawberry Cream Cheese Pound Cake

A delightful pound cake combining rich butter and cream cheese flavors with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups unsalted butter, room temperature
• 1 package (8 oz) cream cheese, room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups diced fresh strawberries (lightly tossed in 1 tbsp flour)

Glaze Ingredients

• 2 cups powdered sugar
• 2-3 tablespoons milk or heavy cream
• 0.5 teaspoon vanilla extract
• 1-2 tablespoons strawberry puree or red/pink food coloring Optional for glaze coloring

Method

 

Preparation

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
2. In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth.
3. Gradually add the granulated sugar and beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
7. Fold in the diced strawberries.
8. Pour the batter into the prepared pan and smooth the top.

Baking

1. Bake for 75-90 minutes or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.

Making the Glaze

1. For the glaze, whisk together powdered sugar, milk or heavy cream, and vanilla extract. Adjust the consistency as needed.
2. Drizzle the glaze over the cooled cake. Optionally, add strawberry puree or food coloring to the glaze for color.

Notes

Serve this cake on its own or with whipped cream and additional fresh strawberries. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, wrap tightly and freeze for up to three months.