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This homemade strawberry cream cheese pound cake brings together rich, creamy textures with the bright, fresh taste of strawberries. It’s a dessert that balances indulgence and freshness perfectly, making it a classic that shines at family gatherings or as a special treat anytime.
I first made this cake for a summer picnic, and it quickly became a crowd favorite. Now it’s the go-to recipe whenever strawberries are in season and I need a reliable dessert that impresses without fuss.
Ingredients
- Unsalted butter: at room temperature for a smooth, rich base
- Cream cheese: softened for that signature creamy texture and tangy flavor
- Granulated sugar: to sweeten and help achieve a light, tender crumb
- Large eggs: to bind ingredients and add richness
- All-purpose flour: sifted for a fine, even batter
- Baking powder: to give the cake the perfect rise without heaviness
- Vanilla extract: for a warm, aromatic note
- Fresh strawberries: sliced to add juicy bursts of flavor and moisture, pick firm and ripe berries for best results
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 325 degrees Fahrenheit for even baking. Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking and help the cake release easily after baking.
- Cream the Butter and Cream Cheese:
- In a large bowl, use an electric mixer to beat the softened butter and cream cheese on medium speed until light and fluffy. This usually takes about 3 to 5 minutes and is key to a silky, tender cake texture.
- Add Sugar Gradually:
- Slowly add the granulated sugar in batches while continuing to beat. This incorporates air into the mixture, which lifts the cake’s texture.
- Incorporate Eggs One by One:
- Add eggs individually, mixing well after each addition. Scrape down the sides of the bowl to make sure everything combines evenly without overmixing.
- Mix Dry Ingredients Separately:
- In a separate bowl, whisk together the all-purpose flour and baking powder. This step ensures even distribution of the baking powder to help the cake rise properly.
- Combine Wet and Dry Ingredients:
- Add the dry ingredients slowly to the butter mixture on low speed just until combined. Overmixing here can cause the cake to become dense.
- Add Vanilla and Strawberries:
- Stir in vanilla extract for flavor, and then gently fold in the sliced fresh strawberries. Folding carefully keeps the berries intact and distributes them evenly.
- Pour Batter and Bake:
- Pour your batter into the prepared pan and smooth the top evenly. Place in the oven and bake for 60 to 70 minutes. If you use a loaf pan, start checking at 50 minutes. A toothpick inserted into the center should come out clean when done.
- Cool and Serve:
- Let the cake cool for about 15 minutes in the pan, then invert onto a wire rack to cool completely. You can glaze it with a simple powdered sugar and milk mix if you like or serve plain to highlight the luscious strawberries.
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Strawberries are my favorite part of this recipe. Their juicy pop against the buttery cream cheese cake reminds me of summer afternoons spent baking with my grandmother, a time when fresh fruit desserts were the highlight of any meal.
Storage Tips
Store your pound cake in an airtight container at room temperature for up to three days. It also freezes well wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight before serving for best results.
Ingredient Substitutions
You can swap out fresh strawberries for frozen ones but be sure to thaw and pat them dry first to avoid a soggy cake. For a dairy-free version, use vegan cream cheese and butter substitutes, keeping an eye on texture changes.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of strawberry sauce or a dusting of powdered sugar can add a pretty finishing touch.
Cultural Context
Pound cake originated as a simple recipe with one pound each of flour, butter, sugar, and eggs. Adding cream cheese and strawberries is a modern twist that enhances moisture and flavor, making this dessert a beloved variation in many American kitchens.
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Frequently Asked Questions
- → What type of pan works best?
A 10-inch bundt or loaf pan is ideal to ensure even baking and a well-shaped cake.
- → Can I substitute fresh strawberries?
Fresh strawberries provide moisture and flavor, but frozen can be used if thawed and drained well to prevent extra liquid.
- → How do I prevent the cake from sticking?
Grease and lightly flour the pan before pouring in the batter to help release the cake easily.
- → What is the best way to mix the batter?
Cream the butter and cream cheese until light, then gradually add sugar and eggs. Fold in dry ingredients gently to keep the crumb tender.
- → Is glazing necessary?
Glazing is optional; a simple powdered sugar and milk glaze enhances sweetness, but the cake is delightful on its own.