As I stood in my kitchen, a familiar scent wafted through the air—sweet strawberries mingling with buttery cream. That’s when it hit me: it was time to create the ultimate Strawberry Cream Cheese Pound Cake! This luscious cake isn’t just a dessert; it’s a celebration of flavors and textures that will bring smiles to your loved ones. Packed with juicy strawberries and enriched with cream cheese, it’s the perfect balance of moist decadence and fruity brightness. Whether you’re hosting a gathering or indulging in a cozy night at home, this cake is a delightful crowd-pleaser that comes together with minimal fuss. Plus, it keeps beautifully, making it the ideal make-ahead treat for any occasion. Are you ready to bake something unforgettable? Let’s dive into this delicious recipe!
Why is this cake a must-try?
Decadent Choice: This Strawberry Cream Cheese Pound Cake combines velvety cream cheese with the vibrant flavor of fresh strawberries, creating a luscious treat that every dessert lover will adore.
Simple Steps: You don’t need to be a professional baker—this recipe is straightforward, making it accessible for anyone eager to impress family and friends.
Perfect for Any Occasion: From casual get-togethers to festive celebrations, this cake shines as a centerpiece, bringing joy with every bite.
Stunning Presentation: Drizzled with a sweet glaze or simply dusted with powdered sugar, it’s visually appealing and sure to grab attention on any dessert table.
Make Ahead: Bake it in advance and enjoy its delightful flavors that only get better over time—ideal for those busy schedules!
Versatile Options: Feel free to experiment with flavors! Substitute strawberries with your favorite berries or try a citrus twist in the glaze to create your unique variation.
Strawberry Cream Cheese Pound Cake Ingredients
• Get ready to bake a delightful treat!
For the Cake
- Unsalted Butter (1 ½ cups) – Adds richness and moisture; if you only have salted butter, reduce any extra salt in the recipe.
- Cream Cheese (8 oz) – Essential for a creamy texture and tang; ensure it’s at room temperature for easy mixing.
- Granulated Sugar (2 ½ cups) – Sweetens and helps with structure; brown sugar can offer a deeper flavor profile.
- Eggs (6 large) – Bind and provide structure; use room temperature eggs for better mixing.
- Vanilla Extract (1 tablespoon) – Boosts flavor; consider using pure vanilla for the best taste or almond extract for a different twist.
- All-Purpose Flour (3 cups) – Creates the cake’s foundation; you can swap it with cake flour for a denser result.
- Baking Powder (½ teaspoon) – Acts as a leavening agent for that delightful rise.
- Salt (½ teaspoon) – Balances the sweetness; don’t skip this!
- Fresh Strawberries (1 ½ cups, finely chopped) – Adds a burst of fresh flavor; substitute with blueberries if desired for a different spin.
For the Optional Glaze
- Powdered Sugar (1 cup) – Sweetens the cake’s top while providing a smooth finish.
- Milk (1 to 2 tablespoons) – Adjusts glaze consistency; use plant-based milk for a dairy-free option.
- Vanilla Extract (½ teaspoon) – Enhances the glaze flavor; feel free to use any extract you prefer.
- Strawberry Purée (2 tablespoons) – Infuses the glaze with fruity flavor and color; swap with strawberry extract for a concentrated taste.
Step‑by‑Step Instructions for Strawberry Cream Cheese Pound Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 325°F (165°C). While it warms up, take a 10-inch bundt or tube pan and generously grease it with butter or baking spray. Then, dust the greased pan with flour, ensuring an even coating to prevent the Strawberry Cream Cheese Pound Cake from sticking once baked.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, combine the softened unsalted butter and cream cheese. Use an electric mixer on medium speed to blend them together until the mixture is smooth and fluffy, about 3–4 minutes. This creamy base is essential for the cake’s rich texture, so make sure there are no lumps before moving to the next step.
Step 3: Incorporate Sugar
Gradually add the granulated sugar into the creamed butter and cream cheese mixture. Continue to beat it on medium speed for approximately 3–5 minutes until the mixture becomes light and airy. This step helps build the structure of your Strawberry Cream Cheese Pound Cake, contributing to its delightful crumb.
Step 4: Mix in the Eggs and Vanilla
Add the eggs one at a time, mixing on low speed until each is incorporated. After adding all six eggs, pour in the vanilla extract. It’s important to mix well to ensure the eggs bind the ingredients together effectively, creating a moist base for your cake.
Step 5: Whisk the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This step aerates the flour and ensures that the leavening agent is evenly distributed, which contributes to the perfect rise of your Strawberry Cream Cheese Pound Cake as it bakes.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix; you want a smooth batter with a few lumps remaining. This careful blending is key to achieving a tender and moist cake texture.
Step 7: Fold in the Strawberries
Gently fold in the finely chopped strawberries, ensuring they are lightly dusted with flour to prevent sinking during baking. Use a spatula to incorporate them evenly throughout the batter, maintaining as much air as possible for that ultimate fluffiness in your Strawberry Cream Cheese Pound Cake.
Step 8: Pour Batter into the Pan
Pour the cake batter into your prepared bundt or tube pan, smoothing the top with a spatula. Ensure that the batter is evenly distributed to promote even baking. The anticipation builds as you prepare to bake this delicious treat!
Step 9: Bake the Cake
Place the pan in the preheated oven and bake for 75–85 minutes, starting to check for doneness at the 75-minute mark. The cake is ready when a toothpick inserted into the center comes out clean. If the top looks brown, cover it lightly with aluminum foil to prevent over-browning.
Step 10: Cool in the Pan
Once the Strawberry Cream Cheese Pound Cake is baked, remove it from the oven and let it cool in the pan for 15–20 minutes. This resting time allows the cake to set slightly, making for an easy release when you flip it onto a wire rack for further cooling.
Step 11: Optional Glaze Preparation
While the cake cools, prepare the optional glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and strawberry purée until smooth and pourable. Adjust the thickness by adding more milk if needed. This delightful glaze will add a touch of sweetness to your finished cake!
Step 12: Glaze the Cake and Serve
Once the cake has completely cooled, gently drizzle the glaze over the top, letting it flow down the sides. Alternatively, you can simply dust it with powdered sugar for a simpler presentation. Your homemade Strawberry Cream Cheese Pound Cake is now ready to impress at any gathering!
Strawberry Cream Cheese Pound Cake Variations
Get creative with your baking by exploring these delicious twists on a classic favorite!
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Berry Medley: Swap strawberries for a mix of blueberries and raspberries to create a colorful, fruity burst in each bite. This variation brightens up the cake with a delightful combination of flavors.
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Citrus Zest: Add the zest of one lemon or orange to the batter for a refreshing citrus twist. This brightens the flavor and adds a lovely aroma that complements the strawberries beautifully.
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Nutty Addition: Incorporate chopped walnuts or pecans for a satisfying crunch. The added texture creates a delightful contrast against the soft cake, making every slice a bit more interesting.
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Almond Extract: Replace vanilla extract with almond extract for an entirely different flavor profile. The nutty notes pair wonderfully with cream cheese and strawberries, offering a unique and delicious taste.
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Chocolate Drizzle: Melt dark chocolate and drizzle it over the cooled cake for an indulgent touch. The rich chocolate combines beautifully with the strawberries and cream cheese, creating a decadent dessert experience.
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Dairy-Free Delight: Substitute cream cheese with dairy-free cream cheese and use almond milk in the glaze for a dairy-free version. This means everyone can enjoy the deliciousness without missing out!
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Spicy Kick: Add a pinch of cayenne or cinnamon to the batter for a subtle but exciting heat. This twist will make your Strawberry Cream Cheese Pound Cake stand out with a unique flavor sensation.
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Strawberry Cheesecake Fusion: Consider mixing in crushed graham crackers to the cake batter for a cheesecake-inspired texture. This will provide a nod to beloved cheesecake flavors, making every bite feel extra special.
As you embark on these variations, don’t forget to check out my Brown Butter Cheesecake for more inspiration or try the delightful Cookie Butter Cheesecake Cups for a unique, bite-sized treat! Happy baking!
What to Serve with Strawberry Cream Cheese Pound Cake
Elevate your dessert experience by pairing this delightful pound cake with complementary sides that enhance its vibrant flavors.
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Whipped Cream: Adds a light, airy texture that beautifully contrasts the dense cake, creating a delightful mouthfeel.
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Fresh Berries: A medley of raspberries and blueberries adds a juicy brightness that echoes the strawberries, making each bite refreshing.
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Vanilla Ice Cream: Creamy and rich, this classic pairing provides a soothing coolness against the warm, buttery cake, ideal for summer evenings.
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Citrus Glaze: A drizzle of lemon or orange glaze gives a zesty kick that brightens the sweetness of the pound cake.
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Coffee or Espresso: A robust cup of coffee balances the sweetness, cutting through the richness and enhancing the cake’s flavors.
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Chocolate Ganache: For the chocolate lovers, a warm chocolate ganache drizzled over the cake creates a luxurious and indulgent twist.
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Cream Cheese Frosting: Opt for a tangy cream cheese frosting for added sweetness and a rich layer that complements the cake’s creamy elements.
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Mint Sprigs: Fresh mint leaves as a garnish add a pop of color and a refreshing herbal note, elevating the presentation and flavor.
Expert Tips for Strawberry Cream Cheese Pound Cake
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Room Temperature Ingredients: Ensure both the butter and cream cheese are at room temperature for easy blending, yielding a smoother batter and a lighter cake.
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Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough texture in your Strawberry Cream Cheese Pound Cake.
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Flour-Dusted Strawberries: Always dust your chopped strawberries with a bit of flour before folding them into the batter. This helps prevent sinking and ensures they’re evenly distributed throughout the cake.
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Check for Doneness: Start checking the cake at the 75-minute mark. If a toothpick comes out clean, it’s ready! Cover with foil if it’s browning too quickly.
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Storage Tips: Keep your cake in an airtight container at room temperature for up to three days, or refrigerate for a week. This keeps it moist and delicious!
How to Store and Freeze Strawberry Cream Cheese Pound Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Fridge: If you need to store it longer, place the cake in the fridge where it can last up to 1 week. Just be sure it’s covered to prevent it from drying out.
Freezer: For longer storage, wrap individual slices of the Strawberry Cream Cheese Pound Cake in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To enjoy, thaw slices in the refrigerator overnight. For a warm treat, gently reheat them in the microwave in short intervals to avoid overheating.
Make Ahead Options
These delicious Strawberry Cream Cheese Pound Cake are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance and store it in the refrigerator; this helps deepen the flavors while keeping the cake just as moist and fluffy. For optimal quality, cover the batter tightly and fold in the strawberries right before baking. If you want to bake the cake ahead of time, store the cooled pound cake in an airtight container at room temperature for up to 3 days. When ready to serve, simply drizzle with the optional glaze, and you’ll have a stunning dessert that’s sure to impress!
Strawberry Cream Cheese Pound Cake Recipe FAQs
How do I select ripe strawberries for this recipe?
Absolutely! Look for strawberries that are bright red, firm, and without any dark spots. The best strawberries will also have a sweet aroma. If you find some that are slightly underripe, don’t worry; they’ll still work well in the cake, although a fully ripe strawberry will provide a burst of more intense flavor.
What is the best way to store leftover Strawberry Cream Cheese Pound Cake?
To maintain the cake’s wonderful moisture, store it in an airtight container at room temperature for about 3 days. If you want to keep it longer, place it in the refrigerator where it will last up to a week. Just make sure it’s well covered to prevent it from drying out.
Can I freeze Strawberry Cream Cheese Pound Cake?
Certainly! To freeze, first slice the cake into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight. For a warm treat, pop them in the microwave for short intervals.
What do I do if my cake is too dense?
Very! A dense cake is often the result of overmixing or using cold ingredients. To ensure a light and fluffy texture, be gentle when mixing the wet and dry ingredients. Also, make sure your butter and cream cheese are at room temperature before you start, as this will help them blend more easily, creating air pockets in the batter.
Are there any allergies I should consider when making this cake?
Of course! This Strawberry Cream Cheese Pound Cake contains common allergens including dairy (butter and cream cheese) and eggs. For a dairy-free option, consider using plant-based butter and cream cheese alternatives. If you or your guests have a specific allergy, always double-check ingredient labels to be safe.
How long will the flavor last if I make the cake in advance?
Excellent question! When baked in advance, the flavors of the Strawberry Cream Cheese Pound Cake often develop further, making it even more delicious the next day. You can make it up to 2 days ahead of time; simply store it properly, and it will remain moist and flavorful at room temperature.
Irresistible Strawberry Cream Cheese Pound Cake Recipe You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and prepare a 10-inch bundt or tube pan by greasing it with butter and dusting with flour.
- In a large mixing bowl, cream together the softened unsalted butter and cream cheese until smooth and fluffy, about 3–4 minutes.
- Gradually add the granulated sugar, continuing to beat on medium speed until light and airy, approximately 3–5 minutes.
- Add the eggs one at a time, mixing on low speed until incorporated, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the finely chopped strawberries, ensuring they are evenly distributed.
- Pour the cake batter into the prepared pan, smoothing the top with a spatula.
- Bake for 75–85 minutes, checking for doneness with a toothpick at the 75-minute mark.
- Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack.
- For the optional glaze, whisk together powdered sugar, milk, vanilla extract, and strawberry purée until smooth.
- Once cooled, drizzle the glaze over the cake or dust with powdered sugar.
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