How to Make Homemade Strawberry Cream Cheese Pound Cake Recipe

Joshuaon

Introduction

If you’re searching for the perfect strawberry dessert recipe, this Homemade Strawberry Cream Cheese Pound Cake is a must-try. Moist, rich, and packed with fresh strawberry flavor, this cake combines the creaminess of cream cheese with the buttery tenderness of a classic pound cake. Topped with a sweet vanilla glaze, it’s an irresistible dessert that’s ideal for spring and summer gatherings, holiday celebrations, or simply enjoying with a cup of coffee.

This cake is not only visually stunning but also easy to make at home, making it one of the best homemade pound cake recipes with strawberries you’ll ever try.

Ingredients

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups fresh strawberries, finely chopped
  • ¼ cup strawberry puree (blend a few strawberries)
  • ½ cup whole milk
  • 1 tablespoon lemon zest (optional for extra flavor)

For the Glaze:

  • 1 ½ cups powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon strawberry puree (optional for pink color)

Step-by-Step Instructions

Step 1: Preheat and Prepare Pan

  • Preheat oven to 325°F (163°C).
  • Grease and flour a bundt pan, or line it with parchment paper for easy release.

Step 2: Cream the Butter, Cream Cheese, and Sugar

  • In a large mixing bowl, beat softened butter and cream cheese for about 3 minutes until smooth and fluffy.
  • Gradually add sugar and beat for another 3 minutes.

Step 3: Add Eggs and Vanilla

  • Add eggs one at a time, mixing well after each.
  • Stir in vanilla extract until smooth.

Step 4: Mix Dry Ingredients

  • In another bowl, sift together flour, salt, and baking powder.
  • Slowly add dry ingredients to the wet mixture, mixing on low speed.

Step 5: Add Strawberries and Milk

  • Gently fold in chopped strawberries and strawberry puree.
  • Add milk and mix until just combined. Do not overmix.

Step 6: Bake the Pound Cake

  • Pour batter evenly into the prepared bundt pan.
  • Bake for 75–85 minutes, or until a toothpick comes out clean.

Step 7: Cool the Cake

  • Let the cake rest in the pan for 15 minutes.
  • Carefully invert onto a wire rack and cool completely.

Step 8: Prepare the Glaze

  • In a small bowl, whisk together powdered sugar, heavy cream, vanilla extract, and strawberry puree.
  • Adjust consistency with more sugar or milk if needed.

Step 9: Glaze the Cake

  • Drizzle glaze over the cooled cake.
  • Let it set for 10 minutes before slicing and serving.

Variations

  • Chocolate Strawberry Pound Cake: Add ½ cup cocoa powder, reduce flour to 2 ½ cups.
  • Lemon Strawberry Pound Cake: Add lemon juice and zest for tangy brightness.
  • Strawberry Almond Pound Cake: Replace vanilla with almond extract.
  • Gluten-Free Pound Cake: Use gluten-free flour blend.

Baking Tips

  • Always use room-temperature ingredients for a smooth batter.
  • If using frozen strawberries, thaw and drain well.
  • Don’t open the oven in the first hour of baking.
  • For a softer crumb, substitute cake flour for all-purpose flour.

Serving Suggestions

  • Serve with whipped cream and extra fresh strawberries.
  • Pair with vanilla or strawberry ice cream.
  • Enjoy with hot coffee, tea, or a cold glass of milk.
  • Garnish with edible flowers or mint leaves for a fancy presentation.

Storage Instructions

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week.
  • This cake tastes even better the next day as flavors deepen.

Nutrition (Per Slice)

  • Calories: 420
  • Protein: 5g
  • Fat: 18g
  • Sodium: 180mg
  • Carbohydrates: 60g

FAQs

1. Can I use frozen strawberries in this pound cake?
Yes, but thaw and drain them to avoid excess liquid.

2. Why is my pound cake too dense?
Overmixing the batter makes it heavy. Mix only until combined.

3. Can I make this cake ahead of time?
Absolutely! It tastes even better the next day. Just glaze before serving.

4. What if my glaze is too runny?
Add extra powdered sugar, one tablespoon at a time, until thickened.

Conclusion

This Homemade Strawberry Cream Cheese Pound Cake is the perfect blend of fruity sweetness and creamy richness. With its moist texture, fresh strawberries, and smooth glaze, it’s a dessert that will impress family and friends alike. Whether you’re hosting a dinner party, celebrating a holiday, or just want a sweet homemade treat, this recipe is a guaranteed crowd-pleaser.