The Ultimate Strawberry Cream Cheese Pound Cake Recipe
If there’s one treat I could share across every kitchen table, it would be The Ultimate Strawberry Cream Cheese Pound Cake. This cake isn’t just a showstopper when sliced—it’s impossibly rich, tender, and positively bursting with pockets of juicy strawberries in every bite. The cream cheese works pure magic, delivering the most velvety crumb you can imagine, all crowned with a swath of sweet, glossy glaze. Whether you’re baking for a celebration or just want to make an ordinary day feel special, this cake will quickly become the centerpiece (and the highlight) of any gathering.
Ingredients You’ll Need
You’ll be amazed how these simple, no-fuss ingredients come together to create something so spectacular. Each one is truly essential, working its own bit of magic for taste, texture, and that irresistible bakery-worthy finish.
- Unsalted Butter, Softened: Gives the cake its buttery richness and moist crumb, so let it come to room temperature for maximum fluffiness.
- Cream Cheese, Softened: This is the secret to the cake’s ultra-creamy, tender texture and slight tang—don’t skip it!
- Granulated Sugar: Not just for sweetness, sugar helps create a perfectly golden crust and that classic pound cake chew.
- Large Eggs: Essential for binding everything together and giving your pound cake its signature richness—room temp is key!
- Vanilla Extract: Lends warmth and rounds out all the sweet, fruity flavors—use a good quality one if you can.
- All-Purpose Flour: The backbone of the cake, providing structure but still keeping things tender.
- Baking Powder: Gives the cake a gentle lift, so it’s not too dense.
- Salt: Enhances all the flavors and balances the sweetness—you can’t leave this out!
- Fresh Strawberries, Finely Chopped: Sweet, juicy bursts in every bite—tossed with a little flour so they stay suspended in the batter.
- Powdered Sugar (for glaze): Brings that sweet, glossy finish to the top—totally optional, but highly recommended!
- Milk (for glaze): Thins the glaze to just the right drizzling consistency.
- Vanilla Extract (for glaze): Infuses even the glaze with layers of flavor.
- Strawberry Puree (for glaze, optional): For even more berry flavor and a gorgeous pink hue—if you want that wow factor!
How to Make The Ultimate Strawberry Cream Cheese Pound Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt or tube pan, or just use a baking spray with flour if you prefer easy release. Taking a few extra seconds here ensures your cake comes out in one beautiful piece.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth, creamy, and fluffy—this combo is what makes The Ultimate Strawberry Cream Cheese Pound Cake so luxuriously moist! Don’t underestimate this step: the creaming process adds vital air to your batter.
Step 3: Add Sugar and Beat Well
With the mixer running, slowly add granulated sugar and continue beating for about 3 to 5 minutes. This is when that sweet, pillow-soft base really starts to form.
Step 4: Incorporate the Eggs
Add eggs one at a time, making sure each is fully mixed before adding the next. This helps the batter stay smooth and stable, locking in richness at every stage.
Step 5: Stir in the Vanilla
Mix in that glorious vanilla extract. It’s a little touch that makes The Ultimate Strawberry Cream Cheese Pound Cake fragrant and comforting.
Step 6: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until well mixed. This ensures even distribution and a perfectly even rise.
Step 7: Combine Wet and Dry Ingredients
Add the dry mixture to your wet ingredients a bit at a time, mixing gently and stopping as soon as everything is combined—this keeps your cake extra tender.
Step 8: Fold in the Strawberries
Gently toss your chopped strawberries with a tablespoon of flour, then fold them into the batter. This little trick keeps the berries evenly suspended throughout The Ultimate Strawberry Cream Cheese Pound Cake, so every slice is studded with fruit.
Step 9: Fill the Pan and Bake
Pour the batter into your prepared pan and smooth the top. Bake for 75 to 85 minutes; start checking after 75. If the top browns too quickly, just tent with foil. A toothpick should come out clean when it’s done.
Step 10: Cool and Glaze
Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack. Whisk together powdered sugar, milk, vanilla, and strawberry puree for the glaze, then drizzle it over the fully cooled cake for that perfect finishing touch.
How to Serve The Ultimate Strawberry Cream Cheese Pound Cake
Garnishes
Top each slice with a few fresh strawberry halves or a pretty dusting of powdered sugar. If you love a bit of extra decadence, a dollop of freshly whipped cream pairs perfectly. For special occasions, edible flowers or mint leaves will make each serving look straight out of a bakery display.
Side Dishes
The Ultimate Strawberry Cream Cheese Pound Cake is wonderful all by itself, but it pairs beautifully with a scoop of vanilla bean ice cream or even a spoonful of lemon curd. For brunch, try serving with a platter of mixed berries or a light citrus salad for a pop of fresh flavor.
Creative Ways to Present
Dress up individual slices with a drizzle of warm strawberry compote or serve mini cubes in decorative cupcake wrappers as sweet party bites. For a showy centerpiece, pile strawberries in the center of your bundt for a dazzling burst of color, making The Ultimate Strawberry Cream Cheese Pound Cake a true dessert table star.
Make Ahead and Storage
Storing Leftovers
Wrap your cake (or individual slices) tightly with plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen after a day, so leftovers are a delicious treat!
Freezing
This cake freezes beautifully. Let the entire cake cool completely (skipping the glaze for now), then wrap in a double layer of plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator before bringing to room temperature and glazing.
Reheating
If you like your pound cake warm, just microwave individual slices for about 10 seconds. This brings out the buttery, creamy aroma and revives that fresh-from-the-oven taste—a perfectly cozy treat.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for The Ultimate Strawberry Cream Cheese Pound Cake because they have less moisture and won’t tint the batter as much, but in a pinch, you can use frozen! Just thaw, drain, pat dry, and toss with flour before folding in.
My cake stuck to the pan. How can I prevent this?
The most foolproof way is to grease and flour every nook and cranny of your bundt or tube pan, or use a baking spray formulated with flour. Always let the cake cool a little before turning out, as this helps it release neatly.
Do I have to use the glaze?
The glaze is optional, but it really takes The Ultimate Strawberry Cream Cheese Pound Cake to a new level with extra sweetness and a pop of color! If you prefer a classic, just enjoy it plain—it’ll still be dreamy.
Can I make this cake in advance for a party?
Absolutely! In fact, The Ultimate Strawberry Cream Cheese Pound Cake improves after resting overnight. Bake a day ahead, keep covered at room temperature, and glaze just before serving for the freshest taste and best texture.
What’s the best way to chop the strawberries for this cake?
Dice the strawberries fairly small—about the size of a pea—so they distribute evenly and don’t sink. Tossing them with a spoonful of flour keeps them perfectly suspended in the batter, ensuring fruity goodness in every slice!
Final Thoughts
Whether you’re baking for a milestone celebration or simply to brighten up a weekday, The Ultimate Strawberry Cream Cheese Pound Cake delivers pure joy every time. Give it a try and let this sweet, berry-studded delight win over your friends, family, and maybe even yourself with every luscious bite!
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The Ultimate Strawberry Cream Cheese Pound Cake Recipe
- Total Time: About 2 hours
- Yield: 1 10-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the richness of this Ultimate Strawberry Cream Cheese Pound Cake, a delightful treat perfect for any occasion. Moist, flavorful, and bursting with juicy strawberries, this cake is a true crowd-pleaser. The cream cheese adds a velvety texture, while the glaze gives it a sweet finishing touch.
Ingredients
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
Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray.
- Cream Butter and Cream Cheese: In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add Sugar: Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Mix in Vanilla: Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Strawberries: Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Bake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely. To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
Notes
- You can add a touch of lemon zest to the batter for a citrusy twist.
- For an extra decadent treat, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Strawberry, Cream Cheese, Pound Cake, Dessert, Baking, Glaze
