Finding the right cake to enjoy during a quiet afternoon or while gathering with family can be quite rewarding. This recipe for a cream cheese pound cake, enriched with fresh strawberries, brings comfort and simplicity to your baking routine. Whether it’s a casual weeknight treat or a centerpiece for a weekend gathering, this cake offers a delightful blend of sweetness and a tender, moist crumb. Let’s take a closer look at how to create this comforting dessert.
Why You’ll Love This Recipe
This homemade strawberry cream cheese pound cake is easy to make and consistently delivers delicious results. The comforting, balanced flavors from the cream cheese and fresh strawberries create a delightful experience in every bite. Its practicality makes it perfect for any occasion, from breakfast and snacks to dessert after a family meal.
Kitchen Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Loaf pan
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups unsalted butter (softened, ensures a rich texture)
- 8 oz cream cheese (softened, adds moisture and richness)
- 3 cups granulated sugar (provides sweetness and structure)
- 6 large eggs (binds ingredients and adds moisture)
- 3 cups all-purpose flour (creates structure)
- ½ tsp baking powder (gives leavening)
- ½ tsp salt (enhances flavor)
- 2 tsp vanilla extract (adds warmth)
- 1 ½ cups fresh strawberries (chopped, tossed in 1 tbsp flour to prevent sinking)
- 2 cups powdered sugar (for glaze, adds sweetness)
- 3–4 tbsp strawberry puree (or strawberry juice + 1 tbsp milk, adds flavor and moistness)
- ½ tsp vanilla extract (for glaze, enhances flavor)
- Fresh strawberry halves (for garnish)
How to Make Homemade Strawberry Cream Cheese Pound Cake
Step 1. Begin by preparing your baking pan. Grease a loaf pan with butter or cooking spray. This will help ensure the cake releases easily once baked. Set the pan aside while you prepare the batter, making sure it’s ready for the mixture to prevent sticking.
Step 2. In a large mixing bowl, combine the softened butter and cream cheese. Using a mixer, beat them together until the mixture becomes smooth and creamy. Look for a light and fluffy consistency, which indicates that the butter and cream cheese are well blended, contributing to the cake’s tender texture.
Step 3. Gradually add the granulated sugar to the butter and cream cheese mixture. Continue to mix until the mixture is light and fluffy. This step is vital for incorporating air, which will make the cake light and help it rise during baking.
Step 4. Next, add the eggs one at a time, fully incorporating each before adding the next. Mix until the batter is smooth. The eggs provide moisture and structure, contributing to the overall richness of the pound cake.
Step 5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the leavening agent before it’s combined with the wet ingredients. Make sure there are no lumps in the dry ingredients for a uniform cake texture.
Step 6. Gradually stir the flour mixture into the butter and sugar mixture, mixing on low speed. Aim for a smooth batter without overmixing. The goal here is to maintain the cake’s tenderness, so stop mixing as soon as you no longer see dry flour.
Step 7. Gently fold in the chopped strawberries that have been coated with flour. This flour coating helps the strawberries stay suspended in the batter as it bakes, preventing them from sinking to the bottom. You should see the vibrant red strawberry pieces mixed throughout the batter.
Step 8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This sets the stage for even baking. Ensuring a smooth top can help the cake rise evenly and create a nice appearance once baked.
Step 9. Place the loaf pan in the preheated oven and bake until the cake is golden and a toothpick inserted into the center comes out clean. The visual cues here are key; the top should appear set and slightly domed as the cake bakes.
Step 10. Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. This resting period helps the cake settle, making it easier to remove from the pan without breaking.
Step 11. Carefully transfer the cake to a wire rack to cool completely. This step is essential for achieving a perfect texture, so the steam can escape and the cake doesn’t become soggy.
Step 12. While the cake cools, prepare the glaze by combining the powdered sugar, strawberry puree (or juice), and vanilla extract in a mixing bowl. Whisk until smooth. This sweet glaze will add a finishing touch, providing additional flavor and moisture to the cake.
Step 13. Once the cake has completely cooled, drizzle the glaze over the top. Feel free to let the glaze flow down the sides for a lovely presentation. The glaze should enhance the cake without overpowering its flavor.
Step 14. To finish, garnish with fresh strawberry halves for a lovely touch. This not only adds color but also a fresh element that complements the strawberry flavor in the cake.
Serving Suggestions
This strawberry cream cheese pound cake is versatile and can be enjoyed in various ways. It makes a delightful breakfast option alongside coffee or tea, perfect for a casual morning. As a snack, it cuts easily into slices for on-the-go enjoyment. Serve it as a simple yet elegant dessert at family meals, where its vibrant color can be a centerpiece. If you have any leftovers, they can be stored for another day, providing a convenient treat when you need it.
Pro Tips for Best Results
- Soften ingredients well: Make sure the butter and cream cheese are softened to room temperature for easy mixing and a creamy texture.
- Don’t skip the flour dusting on strawberries: This helps prevent them from sinking to the bottom of the cake during baking.
- Check for doneness: Always use a toothpick to check if the center is fully cooked; it should come out clean or with a few moist crumbs.
- Let the cake cool completely: Allowing the cake to cool completely prevents it from becoming soggy when glazed.
- Adjust glaze consistency: If your glaze is too thick, just add a little more strawberry puree or juice to achieve the desired consistency.
- Store properly: Keep the cake wrapped or in an airtight container to maintain freshness.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a dense cake. Mix just until combined, allowing the cake to remain tender.
- Using cold ingredients: Cold butter or cream cheese can create lumps in the batter. Ensure all ingredients are at room temperature.
- Skipping the flour dusting on strawberries: Without it, strawberries may settle at the bottom of the cake. Always toss them in flour before adding to the batter.
- Not checking for doneness: Baking times can vary, so use a toothpick to check for doneness to avoid underbaking or overbaking.
- Removing the cake too early from the pan: Letting it sit for a few minutes before transferring to a wire rack helps maintain its shape.
- Storing it uncovered: This can dry out the cake. Wrap it or use an airtight container to keep it moist.
Variations & Substitutions
Feel free to switch up the fruit in this recipe to enjoy different flavors. Blueberries or raspberries can be used in place of strawberries for a berry twist. If you’d like a richer flavor, consider adding chocolate chips or nuts for added texture. You could also experiment with citrus zest, such as lemon or orange, for a refreshing note.
Storage & Reheating
To store your pound cake, keep it at room temperature for up to a few days, covered tightly to prevent it from drying out. If you’d like to keep it longer, refrigerate it for about a week. You can also freeze slices, wrapped individually, for up to three months. When you’re ready to enjoy, thaw at room temperature or reheat in the oven gently, ensuring the cake retains its tender texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this cake can easily be made a day or two in advance. Just store it covered at room temperature. The flavors can meld beautifully, and it stays moist.
How long does it last in the fridge?
When stored properly in an airtight container, this cake can last about a week in the refrigerator. Make sure it is well-covered to maintain its moisture.
Can I freeze this recipe?
Absolutely. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to three months, so you have a delightful treat ready whenever you need it.
What can I substitute for one ingredient?
If you need to substitute, you can use Greek yogurt or sour cream in place of cream cheese for a different texture. However, flavor and moisture may vary slightly.
Why didn’t my recipe turn out as expected?
Common issues might include overmixing, using cold ingredients, or incorrect oven temperatures. Ensure you follow the instructions closely for best results, and check that your oven is calibrated correctly.
Final Thoughts
Making this strawberry cream cheese pound cake can be a soothing activity in the kitchen, resulting in a delicious treat to share or enjoy alone. It brings together the delightful flavors of strawberries and cream cheese, creating a cake that feels both indulgent and comforting. Every slice offers a bit of home, ready to be paired with your favorite drink or served simply on its own. Enjoy the process and the delightful results.
Strawberry Cream Cheese Pound Cake
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened, ensures a rich texture
- 8 oz cream cheese softened, adds moisture and richness
- 3 cups granulated sugar provides sweetness and structure
- 6 large eggs binds ingredients and adds moisture
- 3 cups all-purpose flour creates structure
- 0.5 tsp baking powder gives leavening
- 0.5 tsp salt enhances flavor
- 2 tsp vanilla extract adds warmth
- 1.5 cups fresh strawberries chopped, tossed in 1 tbsp flour to prevent sinking
Glaze Ingredients
- 2 cups powdered sugar for glaze, adds sweetness
- 3-4 tbsp strawberry puree or strawberry juice + 1 tbsp milk, adds flavor and moistness
- 0.5 tsp vanilla extract for glaze, enhances flavor
Garnish
- Fresh strawberry halves for garnish
Instructions
Preparation
- Grease a loaf pan with butter or cooking spray and set aside.
- In a large mixing bowl, combine softened butter and cream cheese, and beat until smooth and creamy.
- Gradually add granulated sugar, mixing until light and fluffy.
- Add eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually stir the flour mixture into the butter and sugar mixture until smooth.
- Gently fold in the chopped strawberries that have been coated with flour.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Place the loaf pan in the preheated oven and bake until golden and a toothpick comes out clean.
- Remove from the oven and let the cake cool in the pan for a few minutes.
- Transfer the cake to a wire rack to cool completely.
Glazing
- While the cake cools, prepare the glaze by whisking together powdered sugar, strawberry puree (or juice), and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to flow down the sides.
- Garnish with fresh strawberry halves.