Description
This homemade strawberry cream cheese pound cake is a rich, moist dessert bursting with fresh strawberry flavor. The cake blends cream cheese into the batter for a tender crumb, complemented by a creamy cream cheese glaze that enhances the sweet and tangy profile. Perfect for family gatherings or special occasions, this classic American baked good pairs wonderfully with fresh strawberries or a scoop of vanilla ice cream.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened (room temperature)
- 1 package (8 oz) cream cheese, softened (room temperature)
- 2 ½ cups granulated sugar
- 6 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, chopped (pat dry before chopping)
Glaze Ingredients
- 1 ½ cups powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk (plus more as needed for consistency)
- 1 tablespoon strawberry jam (optional for color)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and well combined.
- Add Sugar: Gradually add the granulated sugar to the creamed mixture and beat until the mixture becomes light and fluffy, helping to create a tender cake texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure full incorporation. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter, taking care not to crush them and to evenly distribute.
- Prepare Pan and Pour Batter: Grease a bundt pan thoroughly to prevent sticking. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean. Begin checking around 55 minutes to avoid overbaking.
- Cool the Cake: Allow the cake to cool in the bundt pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a bowl, whisk together the powdered sugar, softened cream cheese, and milk until smooth. Add strawberry jam to the glaze if you desire a pink tint and additional strawberry flavor.
- Glaze the Cake: Drizzle the glaze evenly over the cooled pound cake, allowing it to set before serving.
Notes
- Use room temperature butter, cream cheese, and eggs for a smooth, well-mixed batter.
- Do not overmix the batter after adding the flour to maintain a tender texture.
- Pat strawberries dry before chopping to avoid adding extra moisture to the batter.
- Check the cake for doneness near 55 minutes as oven temperatures can vary.
- Allow the cake to cool completely before glazing to prevent the glaze from sliding off.
- Store cake in an airtight container in the refrigerator for up to 4 days due to the cream cheese glaze and fresh strawberries.
- You can freeze sliced cake for up to 2 months; wrap tightly in plastic and foil for best quality.
- For alternate flavors, try adding lemon zest, swapping half the strawberries for blueberries, or using frozen strawberries that are thawed and drained.
- Toss chopped strawberries in a little flour before folding into the batter to help prevent sinking.
- The glaze is optional; the cake is delicious on its own.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry pound cake, cream cheese cake, homemade pound cake, baked strawberry dessert, cream cheese glaze, bundt cake, fresh strawberry cake
