Homemade Strawberry Cream Cheese Pound Cake
Introduction
Homemade Strawberry Cream Cheese Pound Cake is a delightful treat that combines the rich flavors of cream cheese and the freshness of strawberries. It’s a cake that not only looks beautiful but tastes amazing too! Perfect for any occasion, whether it’s a family dinner or a weekend gathering, this cake will surely impress everyone.
Why Make This Recipe
This recipe is a winner for many reasons! First, it’s easy to make, even for beginners. The moist texture from the cream cheese makes it incredibly satisfying. Plus, using fresh strawberries gives it a burst of flavor that you won’t be able to resist. Once you try this cake, you’ll want to bake it again and again!
How to Make Homemade Strawberry Cream Cheese Pound Cake
Ingredients:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped fresh strawberries
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat your oven to 325°F (165°C) and grease a bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. This should take a few minutes.
- Gradually add in the granulated sugar, beating until the mixture is light and airy.
- Beat in the eggs one at a time, mixing well after each addition to ensure everything is combined.
- Stir in the vanilla extract for added flavor.
- In a separate bowl, sift together the flour and salt. Gradually add this to the wet mixture, mixing until just combined. Don’t overmix!
- Gently fold in the chopped fresh strawberries to keep them intact.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix together the powdered sugar, milk, and vanilla extract. Drizzle this over the cooled cake to finish it off.
How to Serve Homemade Strawberry Cream Cheese Pound Cake
This cake is perfect on its own, but you can serve it with whipped cream or a scoop of vanilla ice cream for an extra special treat. Fresh strawberries on the side also make a lovely presentation!
How to Store Homemade Strawberry Cream Cheese Pound Cake
You can keep this pound cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, place it in the refrigerator where it can last up to a week. You can also freeze slices of the cake for up to 3 months. Just wrap each slice tightly in plastic wrap before freezing.
Tips to Make Homemade Strawberry Cream Cheese Pound Cake
- Make sure your butter and cream cheese are softened before you start; this will help create a smooth batter.
- Toss the chopped strawberries in a little flour before folding them into the batter to prevent them from sinking.
- Let the cake cool completely before adding the glaze for a neat finish.
Variation
You can experiment with this recipe by adding other fruits like blueberries or raspberries. You could also try using lemon juice and zest for a citrusy twist!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before adding to the batter.
2. Can I make this in a regular cake pan?
Absolutely! You can use a 9×13-inch cake pan or two round cake pans. Just adjust the baking time as needed.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, give it a few more minutes in the oven.
