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Cream Cheese Pound Cake for Any Occasion Recipe

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

4.9 from 14 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a rich and moist dessert perfect for any occasion. Combining creamy butter, cream cheese, and fresh strawberries, this cake offers a tender crumb with bursts of sweet strawberry flavor. Finished with a optional strawberry glaze, it’s an impressive yet easy-to-make treat that everyone will love.

Ingredients

Scale

For the cake:

  • 1 ½ cups unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour

For the glaze (optional):

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line with baking spray to prevent sticking.
  2. Cream butter and cream cheese: In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until the mixture is smooth and fluffy, ensuring a light texture for the cake.
  3. Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, continuing to beat for 3 to 5 minutes until the mixture becomes light and well incorporated.
  4. Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure each egg is fully incorporated and the batter remains smooth.
  5. Add vanilla extract: Mix in the tablespoon of vanilla extract to infuse warmth and sweetness into the batter.
  6. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  7. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the batter and maintaining a tender crumb.
  8. Fold in strawberries: Gently fold in the chopped strawberries that have been coated lightly with flour, preventing them from sinking to the bottom during baking.
  9. Pour and smooth batter: Pour the batter evenly into the prepared pan and smooth the top with a spatula to ensure even baking.
  10. Bake: Bake for 75 to 85 minutes, checking at 75 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. If browning too quickly, cover the cake loosely with foil.
  11. Cool cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes, then carefully invert onto a wire rack to cool completely.
  12. Prepare glaze (optional): Whisk together powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth. Drizzle the glaze over the cooled cake for added sweetness and a pretty finish.

Notes

  • Ensure the butter, cream cheese, and eggs are at room temperature for best mixing results.
  • Lightly dusting fresh strawberries with flour helps prevent them from sinking in the batter.
  • Do not overmix after adding dry ingredients to keep the cake tender.
  • If the cake browns too quickly but is not yet cooked inside, cover it loosely with foil to avoid burning.
  • The glaze is optional but adds a lovely sweet finish and enhances strawberry flavor.
  • Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • The cake can be frozen, wrapped well in plastic wrap and foil, for up to 2 months.

Nutrition

Keywords: strawberry pound cake, cream cheese pound cake, berry cake, bundt cake, strawberry dessert, cream cheese dessert, strawberry cake with glaze

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