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The Ultimate Strawberry Cream Cheese Pound Cake Recipe

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4.7 from 145 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a rich, moist, and flavorful dessert featuring a tender pound cake base enhanced with creamy cream cheese and fresh strawberries. Finished with an optional strawberry glaze, this classic bundt cake is perfect for celebrations or a delightful treat anytime.

Ingredients

Scale

For the Cake:

  • 1 ½ cups unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour

For the Glaze (optional):

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray to ensure the cake releases easily after baking.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy, creating a creamy base for the cake batter.
  3. Add Sugar: Gradually add the granulated sugar to the cream cheese mixture, continuing to beat until light and well incorporated, which should take about 3 to 5 minutes for optimal texture.
  4. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter that will rise properly.
  5. Add Vanilla Extract: Mix in the vanilla extract for added flavor that complements the strawberries.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  7. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter which could result in a dense cake.
  8. Fold in Strawberries: Gently fold in the chopped strawberries that have been tossed with a bit of flour. This prevents them from sinking to the bottom of the cake during baking and ensures even distribution throughout the batter.
  9. Fill the Pan: Pour the batter evenly into the prepared pan and smooth the top with a spatula for an even bake.
  10. Bake the Cake: Bake for 75 to 85 minutes, starting to check for doneness at the 75-minute mark by inserting a toothpick into the center. If the cake is browning too quickly, cover loosely with foil to prevent burning while the inside finishes baking.
  11. Cool in the Pan: Remove the cake from the oven and allow it to cool in the pan for 15 to 20 minutes. This step helps the cake set and makes it easier to remove from the pan.
  12. Invert and Cool Completely: Carefully invert the cake onto a wire rack and let it cool completely before glazing or serving to ensure the glaze does not melt.
  13. Prepare the Glaze: Whisk together powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth. Drizzle over the cooled cake for an extra burst of strawberry flavor and a beautiful finish.

Notes

  • Ensure butter and cream cheese are at room temperature for smooth creaming.
  • Toss strawberries in flour to avoid sinking in the batter.
  • Check cake at 75 minutes to prevent over-browning; use foil if needed.
  • Let the cake cool completely before glazing for best results.
  • Strawberry puree in glaze is optional but adds color and flavor.

Keywords: strawberry pound cake, cream cheese pound cake, strawberry cream cheese cake, bundt cake, strawberry glaze, homemade pound cake

Find it online: https://victoriablair.com/the-ultimate-strawberry-cream-cheese-pound-cake-recipe/