Homemade Strawberry Cream Cheese Pound Cake

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Indulge in the perfect blend of rich, buttery pound cake and fresh strawberry flavor with this Homemade Strawberry Cream Cheese Pound Cake! This moist and tender cake is infused with cream cheese for extra richness and studded with fresh strawberries for a burst of fruity sweetness. Topped with a luscious strawberry glaze, it’s a show-stopping dessert that’s perfect for brunches, tea parties, or any special occasion.

Why You’ll Love This Recipe

• Rich and Moist: The combination of butter and cream cheese ensures a tender, melt-in-your-mouth texture.
• Fresh Strawberry Flavor: Real strawberries add natural sweetness and a pop of color.
• Perfect for Any Occasion: Great for holidays, potlucks, or a simple afternoon treat.
• Customizable: Swap strawberries for other berries or add your favorite glaze.

Ingredients Breakdown

• Butter & Cream Cheese – For a rich, smooth base.

• Granulated Sugar & Eggs – To create a light, fluffy texture.

• Flour & Baking Powder – The foundation of the cake’s structure.

• Fresh Strawberries – Providing natural sweetness and a burst of flavor.

• Glaze – A creamy strawberry glaze that adds an extra layer of sweetness

Tips and Tricks

• Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
• Fresh Strawberries: Use ripe, fresh strawberries for the best flavor.
• Bundt Pan Tips: Tap the pan on the counter before baking to remove air bubbles.

Variations and Customizations

• Berry Swap: Replace strawberries with raspberries, blueberries, or blackberries.
• Lemon Twist: Add lemon zest to the batter and use a lemon glaze for a citrusy flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the glaze for a decadent touch.
• Nutty Addition: Fold in chopped nuts like pecans or almonds for extra crunch.

Pairing Suggestions

• Whipped Cream: Serve with a dollop of freshly whipped cream.
• Vanilla Ice Cream: Pair with a scoop for a classic dessert combo.
• Tea or Coffee: Enjoy with a hot cup of tea or coffee for a cozy treat.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezer: Wrap the cake (without glaze) in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator and add glaze before serving.

Popular Questions

1. Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter.

2. Can I make this cake without a Bundt pan?
Yes, use a loaf pan or a 9×13-inch baking dish, adjusting the baking time as needed.

3. How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, or use a non-stick baking spray.

Homemade Strawberry Cream Cheese Pound Cake

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• Author: easysweetmeal
• Total Time: 1 hour 35 minutes (plus cooling time)
• Yield: 12-14 servings 1x

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Description

This moist, tender pound cake blends the richness of cream cheese with the fresh sweetness of strawberries, creating a delightful treat for any occasion. A subtle hint of almond extract adds depth, while the strawberry glaze makes it extra special. Perfect for serving at gatherings or as a sweet indulgence with a cup of tea!

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Ingredients

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• 1 1/2 cups (3 sticks) unsalted butter, softened 
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature 
• 1 tsp vanilla extract.
• 1/2 tsp almond extract (optional)
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh strawberries, finely chopped or pureed 
• A few drops red or pink food coloring (optional)
• 1 cup powdered sugar
• 2–3 tbsp strawberry puree or milk
• 1 tbsp cream cheese, softened (optional)
• 1/4 tsp vanilla extract

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Instructions

Preheat the oven to 325°F (163°C).

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• Grease and flour a Bundt pan (or a loaf pan). Set aside.
• In a large bowl, beat butter and cream cheese until light and fluffy (~2–3 minutes).
• Gradually add sugar and beat until well incorporated and fluffy.
• Beat in eggs one at a time, mixing well after each addition.
• Stir in vanilla and almond extract (if using).
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
• Fold in the chopped or pureed strawberries.
• Add food coloring if using, for a more vibrant cake.
• Pour the batter into the prepared pan.
• Bake for 1 hour 10–15 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• In a bowl, mix powdered sugar, strawberry puree or milk, and cream cheese (if using) until smooth.
• Drizzle the glaze over the cooled cake.

Notes

• For a smoother glaze, strain the strawberry puree to remove seeds.
• Let the cake cool completely before glazing to prevent the glaze from melting.
• Garnish with fresh strawberry slices or edible flowers for a beautiful presentation.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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