Strawberry Cream Cheese Pound Cake Recipe
Introduction
This Strawberry Cream Cheese Pound Cake is a delightful dessert that combines the rich creaminess of cream cheese with fresh, juicy strawberries. Perfectly dense and golden, it’s an irresistible treat for any occasion.
Ingredients
- 8 oz cream cheese, softened
- 1 cup fresh strawberries, chopped
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Step 2: In a large bowl, beat the cream cheese, butter, and sugar together until smooth and creamy.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
- Step 5: Gently fold in the chopped strawberries to distribute them evenly throughout the batter.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Step 7: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips & Variations
- Use room temperature ingredients to ensure a smooth, well-mixed batter.
- For a more intense strawberry flavor, try folding in freeze-dried strawberry powder or adding a strawberry glaze on top.
- Replace some of the strawberries with blueberries or raspberries for a mixed berry version.
- If fresh strawberries aren’t in season, frozen berries can be used; just thaw and drain excess moisture before adding.
Storage
Store the pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave for 15–20 seconds to enjoy a warm, soft treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Make sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s texture.
How do I know when the pound cake is fully baked?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
PrintStrawberry Cream Cheese Pound Cake Recipe
This Strawberry Cream Cheese Pound Cake is a moist and dense dessert featuring a rich cream cheese base infused with fresh strawberries. Perfectly golden on the outside with a soft, flavorful crumb inside, this cake combines classic pound cake ingredients with a fruity twist for a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and grease a 10-inch Bundt pan or loaf pan thoroughly with butter or non-stick spray.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and fluffy, which takes about 3-5 minutes using an electric mixer.
- Add Sugar and Eggs: Gradually add the granulated sugar, beating well after each addition until the mixture is light and creamy. Then, add the eggs one at a time, mixing thoroughly after each until fully incorporated.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Slowly add the dry ingredients into the wet mixture, beating at low speed until just combined. Avoid overmixing to keep the cake tender.
- Add Vanilla and Strawberries: Stir in the vanilla extract, then gently fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Place in the preheated oven and bake for approximately 70-80 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist strawberry cream cheese pound cake!
Notes
- Make sure the cream cheese and butter are fully softened for the batter to be smooth and creamy.
- Using fresh strawberries adds moisture and sweetness; you can substitute with frozen but be sure to thaw and drain excess liquid.
- Do not overmix the batter once the flour is added to prevent a dense and tough cake.
- Test cake doneness with a toothpick, baking times can vary slightly depending on the oven.
- This pound cake is best served at room temperature and can be stored in an airtight container for up to 3 days or frozen for longer storage.
Keywords: Strawberry pound cake, cream cheese cake, dense pound cake, strawberry dessert, baked pound cake
