Description
This Ultimate Strawberry Cream Cheese Pound Cake is a luscious, moist dessert perfect for any occasion. Featuring a rich cream cheese and butter base, infused with fresh strawberries and topped with a delicate vanilla glaze, this cake combines classic flavors with a fresh fruity twist. Ideal for celebrations or everyday indulgence, it’s guaranteed to delight strawberry lovers.
Ingredients
Scale
Cake
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and dusted with flour
Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and lightly flour a 10-inch bundt or tube pan to prevent sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy, with no lumps.
- Add Sugar: Gradually add the granulated sugar, continuing to beat until the mixture becomes light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next to maintain a smooth batter.
- Mix in Vanilla: Stir in the vanilla extract, blending it evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute ingredients evenly.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet batter, folding carefully until just combined, avoiding overmixing to keep the cake tender.
- Fold in Strawberries: Gently fold in the finely chopped strawberries that have been dusted with flour, this prevents them from sinking to the bottom during baking.
- Pour Batter Into Pan: Transfer the batter into the prepared bundt pan, spreading and smoothing the top for even baking.
- Bake: Place the pan in the oven and bake for 75 to 85 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with minimal crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes to firm up before turning out onto a wire rack to cool completely.
- Make and Apply Glaze: Mix the powdered sugar with milk and vanilla extract until smooth, adding the optional strawberry puree for extra flavor and color. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and a smooth batter.
- Dusting strawberries with flour prevents them from sinking during baking, ensuring even distribution.
- Test cake doneness with a toothpick at the minimum bake time to avoid overbaking and drying out the cake.
- Use fresh strawberries for best flavor, but thawed frozen strawberries can be used if necessary, just pat them dry first.
- The glaze can be adjusted in thickness by varying the amount of milk added.
