Strawberry 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
Scale
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
