Name: Strawberry Cream Cheese Pound Cake: The Ultimate Recipe
Prep time: 30 min
Cook time: 65 min
Total time: 120 min
Yield: 1 loaf (9x5 inch)
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 2 1/2 cups granulated sugar; 4 large eggs; 1 cup sour cream; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup powdered sugar; 2-3 tablespoons strawberry puree (from above)

Strawberry Cream Cheese Pound Cake: just the name alone conjures images of sunshine, picnics, and pure, unadulterated bliss, doesn’t it? Imagine sinking your teeth into a slice of this incredibly moist and tender cake, the subtle tang of cream cheese perfectly complementing the sweet burst of fresh strawberries. It’s a flavor combination that’s simply irresistible, and I’m so excited to share my recipe with you!

Pound cake itself has a rich history, dating back to 18th-century England. The original recipe was famously simple: a pound each of butter, sugar, eggs, and flour. Over time, variations emerged, incorporating different flavors and textures. The addition of cream cheese elevates the classic pound cake to a whole new level of decadence, creating a velvety smooth crumb that melts in your mouth. And what better way to enhance that richness than with the vibrant sweetness of fresh strawberries?

People adore this Strawberry Cream Cheese Pound Cake for so many reasons. It’s the perfect balance of sweet and tangy, rich and refreshing. The cream cheese adds a delightful density and moisture, preventing the cake from ever being dry. Plus, the bright, juicy strawberries not only add incredible flavor but also a beautiful visual appeal. Whether you’re serving it for a special occasion or simply enjoying a slice with your afternoon tea, this cake is guaranteed to bring a smile to your face. It’s easy to make, impressive to serve, and utterly delicious – what’s not to love?

Ingredients:

For the Pound Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

For the Strawberry Puree:

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Strawberry Glaze (Optional):

1 cup powdered sugar
2-3 tablespoons strawberry puree (from above)

Preparing the Strawberry Puree:

In a medium saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 8-10 minutes.
Use an immersion blender to puree the strawberries until smooth. Alternatively, you can carefully transfer the mixture to a regular blender and blend until smooth. Be careful when blending hot liquids!
Set the strawberry puree aside to cool slightly. You’ll use some of it for the swirl and some for the glaze (if making).

Making the Cream Cheese Swirl:

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the 1/2 cup granulated sugar and continue beating until well combined.
Beat in the egg until just combined. Be careful not to overmix.
Stir in the 1/2 teaspoon vanilla extract.
Gently stir in about 1/4 cup of the cooled strawberry puree into the cream cheese mixture. This will give it a beautiful pink color and strawberry flavor.

Preparing the Pound Cake Batter:

Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour for extra insurance against sticking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
In a large bowl, cream together the softened butter and 2 1/2 cups granulated sugar with an electric mixer until light and fluffy. This is a crucial step for a tender cake, so don’t rush it! It should take about 3-5 minutes.
Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
In a small bowl, combine the sour cream and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. I usually add the dry ingredients in three additions and the sour cream in two.

Assembling and Baking the Cake:

Pour about half of the pound cake batter into the prepared loaf pan, spreading it evenly.
Spoon the cream cheese swirl mixture over the batter in dollops.
Pour the remaining pound cake batter over the cream cheese layer, spreading it evenly.
Use a knife or skewer to swirl the cream cheese mixture into the batter. Be careful not to over-swirl, as you want to maintain some distinct swirls. I like to make a figure-eight pattern.
Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Making the Strawberry Glaze (Optional):

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of the reserved strawberry puree until smooth. Add more puree if needed to reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle.
Once the cake is completely cool, drizzle the strawberry glaze over the top.
Let the glaze set for a few minutes before slicing and serving.

Tips for Success:

Use room temperature ingredients: This is especially important for the butter, cream cheese, and eggs. Room temperature ingredients emulsify better, resulting in a smoother batter and a more tender cake.
Don’t overmix the batter: Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
Check for doneness: Use a wooden skewer to check for doneness. Insert the skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Cool completely before glazing: If you glaze the cake while it’s still warm, the glaze will melt and run off.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Strawberry Variation: For an even more intense strawberry flavor, consider adding finely chopped fresh strawberries directly to the pound cake batter. About 1/2 cup should be perfect. Gently fold them in at the very end.
Lemon Zest: A teaspoon of lemon zest added to the pound cake batter will brighten the flavors and complement the strawberries beautifully.
Gluten-Free Option: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.

Troubleshooting:

Cake is dry: This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and check for doneness frequently.
Cake is dense: This could be due to overmixing the batter or not creaming the butter and sugar properly. Make sure to cream the butter and sugar until light and fluffy and mix the batter until just combined.
Cake is sinking in the middle: This could be due to underbaking or opening the oven door too frequently during baking. Make sure to bake the cake until a wooden skewer inserted into the center comes out clean and avoid opening the oven door unnecessarily.
Cream cheese swirl is disappearing: This could be due to over-swirling the cream cheese mixture into the batter. Be careful not to over-swirl, as you want to maintain some distinct swirls.

Serving Suggestions:

Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh strawberries or a sprig of mint.
Enjoy with a cup of coffee or tea.
This cake is also delicious served as part of a dessert buffet.

Enjoy your delicious Strawberry Cream Cheese Pound Cake!

Conclusion:

This Strawberry Cream Cheese Pound Cake isn’t just another dessert; it’s a slice of sunshine on a plate, a burst of summer in every bite, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it perfectly balances the tangy cream cheese with the sweet, juicy strawberries, all nestled within a moist and tender pound cake. The result is a flavor explosion that will leave you wanting more. It’s the kind of cake that evokes memories of warm afternoons and happy gatherings.

But the deliciousness doesn’t stop there! The beauty of this recipe lies in its versatility. While it’s absolutely divine as is, fresh out of the oven (after cooling, of course!), there are so many ways to elevate your serving experience. A simple dusting of powdered sugar adds an elegant touch, or you could whip up a light and airy vanilla glaze for extra sweetness. For a truly decadent treat, try serving it with a scoop of vanilla bean ice cream and a drizzle of balsamic glaze – the combination of flavors is simply irresistible.

Looking for variations? Get creative! You could substitute the strawberries with other berries like raspberries, blueberries, or blackberries for a different flavor profile. If you’re feeling adventurous, add a hint of lemon zest to the batter for a bright and citrusy twist. Or, for a richer, more intense flavor, try browning the butter before adding it to the batter. The possibilities are endless!

This Strawberry Cream Cheese Pound Cake is also perfect for any occasion. Whether you’re hosting a brunch, celebrating a birthday, or simply craving a sweet treat, this cake is sure to impress. It’s easy to make, requires minimal ingredients, and is guaranteed to be a hit with everyone. Plus, it travels well, making it ideal for potlucks and picnics.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a cake; it’s an experience. It’s the joy of baking, the satisfaction of creating something delicious, and the pleasure of sharing it with loved ones.

So, what are you waiting for? Grab your apron, preheat your oven, and get ready to bake the best Strawberry Cream Cheese Pound Cake you’ve ever tasted! I promise you won’t regret it.

And most importantly, I’d love to hear about your experience! Once you’ve tried the recipe, please share your photos and comments. Let me know what you think, what variations you tried, and how it turned out. Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you to enjoy. Happy baking!