This Strawberry Cream Cheese Pound Cake recipe offers a delightful twist on classic strawberry cake recipes. You’ll love this moist, rich pound cake with its creamy texture and vibrant strawberry flavor, perfect for any occasion. It’s surprisingly easy to make, even for beginner bakers.
Key Ingredients & Substitutions
- Cream Cheese: Use full-fat block cream cheese for the best texture. Low-fat cream cheese may alter the consistency.
- Fresh Strawberries: Essential for flavor and moisture. Frozen strawberries can work, but drain them well and pat dry.
- All-Purpose Flour: Don’t substitute with self-rising flour. You can use a gluten-free all-purpose blend if needed, but results may vary slightly.
- Butter: Unsalted butter is preferred so you can control the salt content. If using salted, omit the added salt in the recipe.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, finely diced
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Servings: 10-12 slices
- Calories per serving: Approximately 450-500 (without glaze)
- Tools Needed: 10-12 cup Bundt pan, electric mixer, mixing bowls
Step-by-Step Instructions
1. Prepare Your Pan and Oven
You will need to preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly to prevent sticking. This ensures your strawberry cream cheese pound cake comes out perfectly.
2. Cream Butter and Cream Cheese
In a large bowl, use an electric mixer to cream together the softened butter and cream cheese until light and fluffy. This step is crucial for a tender pound cake texture. Gradually add the granulated sugar, beating until well combined.
3. Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended. This liquid mixture forms the rich base of your strawberry cake recipe.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure these dry ingredients are evenly distributed. This prevents clumps in your strawberry cream cheese pound cake.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Gently fold in the diced fresh strawberries last.
6. Bake the Cake
Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 1 hour and 40 minutes, or until a wooden skewer inserted into the center comes out clean. A successful bake is key to delicious strawberry cake recipes.
7. Cool and Glaze
Let the pound cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. If you’re making the optional glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Variation Ideas
- Lemon Zest: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy note that complements the strawberries.
- Chocolate Chips: Fold in 1/2 cup of white chocolate chips along with the strawberries for an extra treat.
- Nutty Crunch: Sprinkle 1/2 cup of chopped pecans or walnuts into the batter for added texture.
Storage Instructions
Store leftover Strawberry Cream Cheese Pound Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy, let it come to room temperature or warm a slice slightly in the microwave.
Frequently Asked Questions (FAQ)
Q: Can you use frozen strawberries for this strawberry cake recipe?
A: Yes, but make sure to thaw and thoroughly drain them. Pat them dry with paper towels to prevent excess moisture in the batter.
Q: Why is my pound cake dry?
A: A dry pound cake is often caused by overmixing the batter or overbaking. Ensure you mix just until combined and remove the cake from the oven when a skewer comes out clean.
Q: Can you make this cake in a different pan?
A: Yes, you can use a 9×13 inch baking pan, but adjust the baking time. Start checking for doneness around 50-60 minutes.
Q: Do you need to refrigerate the pound cake?
A: Due to the cream cheese, it’s best to refrigerate the cake if you plan to store it for more than 3 days. Otherwise, room temperature is fine for short-term storage.
Q: Can you freeze Strawberry Cream Cheese Pound Cake?
A: Absolutely! Wrap cooled cake slices or the whole cake tightly in plastic wrap, then aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Q: What if you don’t have baking powder?
A: Baking powder helps with the cake’s lift. While traditionally pound cakes rely on air from creaming butter and sugar, you can try omitting it, but the cake might be denser.