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Cream Cheese Pound Cake for Any Occasion Recipe

Cream Cheese Pound Cake for Any Occasion Recipe
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★★★★★

5.2 from 9 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a rich, moist, and decadent dessert perfect for any occasion. Combining creamy butter and cream cheese with fresh strawberries, it offers a tender crumb and a delightful strawberry glaze that enhances every bite. Ideal for celebrations or a special treat, this pound cake balances classic flavors with a fresh fruity twist.

Ingredients

Scale

For the cake:

  • 1 1/2 cups unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh strawberries, chopped and lightly tossed in 1 tablespoon flour

For the glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh strawberry puree (from about 1/4 cup strawberries)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt or tube pan to ensure the cake doesn’t stick.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy, creating a creamy base for your cake.
  3. Add Sugar: Incorporate the granulated sugar and continue beating until the mixture is light and well combined, which gives the cake its tender texture.
  4. Mix in Eggs and Vanilla: Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract to infuse the cake with flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the batter.
  6. Fold in Strawberries: Gently fold the chopped strawberries that have been tossed in flour into the batter, distributing them evenly without crushing them.
  7. Fill the Pan and Bake: Pour the batter into your prepared pan and smooth the surface with a spatula. Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely, preventing it from breaking apart.
  9. Prepare the Glaze: Puree fresh strawberries and whisk together with powdered sugar and vanilla extract in a small bowl until smooth. Adjust sweetness or thickness by adding more sugar or puree as needed.
  10. Glaze and Serve: Drizzle the strawberry glaze over the cooled cake evenly. Allow the glaze to set before slicing and serving for best presentation and flavor.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Ensure both butter and cream cheese are softened to room temperature to blend smoothly.
  • Lightly flour the strawberries to prevent them from sinking to the bottom of the cake during baking.
  • Check doneness near the end of baking time as oven temperatures may vary.
  • The glaze can be made thicker or thinner depending on your preference by adjusting the amount of powdered sugar or strawberry puree.
  • Store leftovers in an airtight container; the cake stays fresh for up to 4 days at room temperature or up to a week refrigerated.
  • For an extra touch, garnish with additional fresh strawberries before serving.

Nutrition

Keywords: Strawberry pound cake, cream cheese pound cake, strawberry cake recipe, Bundt cake, strawberry glaze, dessert, moist pound cake

Find it online: https://kitchenbyrita.com/cream-cheese-pound-cake-for-any-occasion-recipe/