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Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound CakeIngredients Recipe
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★★★★★

5 from 12 reviews

This Strawberry Cream Cheese Pound Cake is a rich and moist dessert featuring a smooth cream cheese and butter base with fresh strawberries folded into the batter. The cake is baked to golden perfection and can be optionally topped with a sweet strawberry glaze, adding a beautiful flavor and finish. Perfect for celebrations or a special treat.

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. Preheat oven and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray to ensure easy removal after baking.
  2. Cream butter and cream cheese: In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until the mixture is smooth and fluffy, which provides a rich base for the cake.
  3. Add sugar: Add the granulated sugar to the butter and cream cheese mixture, and continue beating for about 3 to 5 minutes until the mixture becomes light and well incorporated, creating a tender texture.
  4. Incorporate eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth batter and help incorporate air for leavening.
  5. Add vanilla extract: Mix in the vanilla extract to infuse the batter with flavor depth.
  6. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
  7. Mix dry ingredients into wet: Gradually add the dry ingredients to the wet ingredients bowl, mixing just until combined to avoid overworking the batter and keeping the cake tender.
  8. Fold in strawberries: Gently fold in the finely chopped strawberries that have been tossed with 1 tablespoon of flour. This step prevents the strawberries from sinking to the bottom during baking and distributes them evenly.
  9. Pour batter and smooth: Pour the batter evenly into the prepared pan, smoothing the top with a spatula for an even cake surface.
  10. Bake the cake: Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 75 minutes and, if necessary, cover loosely with foil to prevent over-browning.
  11. Cool the cake: Remove the cake from the oven. Let it cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a wire rack and allow it to cool completely before glazing or serving.
  12. Prepare the glaze (optional): In a bowl, whisk together powdered sugar, milk, vanilla extract, and strawberry puree until smooth and drizzle over the cooled cake for an added burst of flavor and moisture.

Notes

  • Ensure butter, cream cheese, and eggs are at room temperature for smooth mixing and better texture.
  • Lightly dusting the strawberries with flour prevents them from sinking during baking.
  • Check the cake for doneness starting at 75 minutes to avoid overbaking.
  • The glaze is optional but adds a lovely strawberry flavor and enhances presentation.
  • Use fresh, ripe strawberries for best flavor in the cake.

Nutrition

Keywords: strawberry pound cake, cream cheese pound cake, strawberry dessert, summer cake, bundt cake, berry cake, creamy pound cake

Find it online: https://bakedbylisa.com/strawberry-cream-cheese-pound-cake/