why make this recipe
This pound cake brings bright strawberry flavor and a soft cream cheese crumb. It feels special but stays simple to make. It works for parties, tea, or a treat at home.
introduction
This Homemade Strawberry Cream Cheese Pound Cake is rich and moist. The cream cheese keeps the cake soft. Fresh strawberries add a sweet, fresh taste. For a full reference and extra notes, see the full recipe page.
how to make Homemade Strawberry Cream Cheese Pound Cake: Discover the Delight!
Follow clear steps and take your time when mixing. Use room temperature butter, cream cheese, and eggs for a smooth batter. If you want a smaller or different style dessert, check the creamiest mini cheesecake recipe for ideas on portioning and texture.
Ingredients :
- 1 ½ cups unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries (chopped, tossed in 1 tbsp flour to prevent sinking)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry puree (or strawberry juice + 1 tbsp milk)
- ½ tsp vanilla extract (for glaze)
- Fresh strawberry halves (for garnish)
Directions :
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.
how to serve Homemade Strawberry Cream Cheese Pound Cake: Discover the Delight!
Serve slices at room temperature or slightly chilled. Add a dollop of whipped cream or extra fresh strawberries. A cup of tea or coffee pairs well.
how to store Homemade Strawberry Cream Cheese Pound Cake: Discover the Delight!
Wrap the cake in plastic wrap or keep in an airtight container. Store in the fridge for up to 5 days because of the cream cheese and fresh fruit. For longer storage, freeze slices in a freezer bag for up to 2 months.
tips to make Homemade Strawberry Cream Cheese Pound Cake: Discover the Delight!
- Use room temperature butter, cream cheese, and eggs for a smooth mix.
- Toss strawberries in flour to stop them from sinking.
- Do not overmix after adding flour to keep the cake tender.
- Check doneness with a toothpick near the center.
- Cool the cake slightly before glazing so the glaze stays on top.
variation (if any)
- Add lemon zest to the batter for a light citrus note.
- Fold in white chocolate chips with the strawberries for extra richness.
- Use frozen strawberries that are thawed and well drained if fresh are not available.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then toss in the tablespoon of flour before folding into the batter.
Q: Do I need a bundt pan?
A: No. You can use a loaf pan or tube pan, but baking time may change. Start checking earlier.
Q: Can I skip the glaze?
A: Yes. The cake is moist and tasty without glaze. The glaze adds extra strawberry sweetness and shine.
Q: How do I know when the cake is done?
A: A toothpick in the center should come out clean or with a few dry crumbs. The top should be lightly golden.
Q: Can I make this ahead?
A: Yes. Bake and cool, then keep refrigerated up to 3 days before serving. Add glaze and garnish before serving.
Conclusion
For a classic take on cream cheese pound cake with strawberry flavor, see this detailed Easy Cream Cheese Pound Cake recipe on Bake or Break for more notes and variations. For a different strawberry and lemon twist in cupcake form, try the Strawberry Lemon Pound Cake Cupcakes on Lemon8.
Homemade Strawberry Cream Cheese Pound Cake
Ingredients
Method
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.