Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1.5 cups Unsalted Butter, softened; 8 oz Cream Cheese, softened; 2.5 cups Granulated Sugar; 6 large Eggs; 2 teaspoons Vanilla Extract; 3 cups All-Purpose Flour; 0.5 teaspoon Baking Powder; 0.5 teaspoon Salt; 1.5 cups Fresh Strawberries, chopped; 2 tablespoons All-Purpose Flour (for tossing strawberries); 1 cup Powdered Sugar (for glaze, optional); 1-2 tablespoons Milk (for glaze, optional); 0.5 teaspoon Vanilla Extract (for glaze, optional)

Jump to Recipe

Welcome to our delightful world of baking, where we’re introducing a must-try recipe: the Homemade Strawberry Cream Cheese Pound Cake. This creamy, flavorful cake is as inviting as a sunny spring day, hitting the perfect note between sweet and tangy. Ever wondered why strawberries and cream became a classic combination? It’s because they’re a match made in culinary heaven, much like this cake you’ll soon perfect. This crowd-pleaser is special for its creamy texture, vibrant strawberry swirls, and simplicity. With minimal preparation time, it’s an excellent choice for busy days or unexpected gatherings. Compared to our classic vanilla pound cake, this version packs an extra punch with fresh strawberries. We ensure every bite is a delightful surprise. Ready to embark on this baking adventure?

What is Homemade Strawberry Cream Cheese Pound Cake?

Have you ever met a cake with a name so straightforward yet delicious-sounding? This Homemade Strawberry Cream Cheese Pound Cake isn’t just a mouthful in name but in flavor too! Why is it called a pound cake? Legend says because you’d pound it down! But in reality, it harks back to its origins, where the recipe called for a pound of each primary ingredient. Now, add strawberries and cream cheese to that mix, and you’ve got magic. Remember, ‘the way to a man’s heart is through his stomach,’ so why not try this recipe today?

Why You’ll Love This:

This cake shines with its moist, rich texture, and bursts of strawberry bits swirled through cream cheese goodness. Making it at home saves you the cost and additives of store-bought alternatives, allowing you to control the sweetness and enjoy farm-fresh ingredients. Top it with a tangy glaze or fresh cream, and you’re in for a treat. Compared to our lemon drizzle cake, this one offers a creamier, fruitier twist. Don’t wait—grab those strawberries and indulge in this homemade delight!

How to Make:

Quick Overview

Experience the ease of baking with this strawberry cream cheese pound cake. Not only is it simple with a prep time of just 20 minutes, but it’s also satisfying with its creamy texture and rich, fruity taste that pleases everyone at the table.

Ingredients

1 1/2 cups unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh strawberries, chopped
2 tablespoons all-purpose flour (for tossing strawberries)
1 cup powdered sugar (for glaze, optional)
1–2 tablespoons milk (for glaze, optional)
1/2 teaspoon vanilla extract (for glaze, optional)

Step-by-Step

Preheat your oven to 325°F (163°C). Prepare a bundt or tube pan by greasing and flouring it.
In a large bowl, beat together the butter and cream cheese until smooth and creamy.
Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually combine the dry ingredients with the wet mixture until just blended.
Toss the chopped strawberries with 2 tablespoons of flour, and then gently fold into the batter.
Pour the batter into the prepared pan, ensuring it’s evenly distributed.
Bake for 80-90 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
If desired, make a glaze by whisking the powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled cake.

What to Serve Homemade Strawberry Cream Cheese Pound Cake With:

This cake sings when paired with a side of fresh, seasonal berries or a dollop of whipped cream. For a complete dessert spread, consider serving this with a light side of lemony iced tea or a warm cup of coffee. Fresh mint leaves or a scoop of vanilla ice cream also marry wonderfully with this cake’s robust flavors.

Top Tips for Perfecting:

For a flawless cake, ensure your butter and cream cheese are properly softened to blend perfectly. Don’t skimp on sifting the flour mixture to achieve the right texture. If strawberries are out of season, try substituting with raspberries for a tangy twist. Avoid overmixing the batter to maintain its fluffiness.

Storing and Reheating Tips:

Store your cake in an airtight container at room temperature for up to three days. For longer keeping, wrap the cake in plastic wrap and foil, then freeze for up to three months. When ready to enjoy, thaw it in the fridge overnight and warm slices briefly in the oven before serving for the best experience.

FAQs

Can I use frozen strawberries?
- Absolutely, just ensure they’re thawed and well-drained before using.
Can I substitute the cream cheese?
- Greek yogurt can be a lighter alternative, adjusting for taste.

Conclusion

With a seamless blend of strawberries and cream cheese, this pound cake is a testament to homemade simplicity and flavor. Gather your loved ones and dive into this strawberry delight.