Homemade Strawberry Cream Cheese Pound Cake Recipe
This Homemade Strawberry Cream Cheese Pound Cake is a moist, rich, and flavorful dessert featuring a tender, buttery crumb studded with fresh strawberries and a smooth cream cheese glaze. Perfectly sweetened and ideal for spring or summer gatherings, this pound cake offers a delightful balance of creamy tang and fruity freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pound Cake
- 1 cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, chopped
For the Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (plus more as needed)
- 1 tablespoon strawberry jam (optional for color)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pound cake evenly.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and homogenous, providing a rich base for the cake.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Beat until the mixture is light and fluffy, which helps create a tender crumb.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to maintain a smooth texture. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt ensuring even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter, which can make the cake tough.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, distributing them evenly without breaking them down too much to prevent extra moisture.
- Prepare Pan and Bake: Pour the batter into a greased bundt pan, smoothing the top. Bake for about 1 hour or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set its structure before transferring it to a wire rack to cool completely, which helps prevent the glaze from slipping off.
- Make the Glaze: Whisk together the powdered sugar, softened cream cheese, and milk until smooth. Add strawberry jam if using, to enhance color and flavor.
- Glaze the Cake: Drizzle the glaze evenly over the completely cooled pound cake to finish with a creamy, sweet topping.
Notes
- Use room temperature butter, cream cheese, and eggs to ensure a smooth, well-incorporated batter.
- Do not overmix after adding flour; mix just until combined to keep the cake tender.
- Pat strawberries dry before chopping to prevent excess moisture from affecting the cake texture.
- Check the cake for doneness starting at around 55 minutes, as oven temperatures can vary.
- Allow the cake to cool fully before applying the glaze to prevent it from sliding off.
- Frozen strawberries can be used if thawed and well-drained.
- Add lemon zest for an extra bright flavor or substitute half the strawberries with blueberries for a mixed berry variation.
- Stir strawberry jam or a drop of red food coloring into the glaze for a vibrant pink color.
Keywords: Strawberry Cream Cheese Pound Cake, homemade pound cake, strawberry cake recipe, cream cheese glaze, bundt cake, summer dessert, fresh strawberry cake
