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the Ultimate Strawberry Cream Cheese Pound Cake

for flavor and color) Recipe
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★★★★★

4.8 from 10 reviews

This Ultimate Strawberry Cream Cheese Pound Cake is a moist, rich dessert perfect for any occasion. Featuring a luscious blend of cream cheese and butter, studded with fresh strawberries and topped with an optional strawberry glaze, this pound cake combines classic flavors with a fruity twist for a truly irresistible treat.

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 the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray to prevent sticking.
  2. Cream butter and cream cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture becomes smooth and fluffy, ensuring a creamy base.
  3. Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, continue beating for 3 to 5 minutes until the mixture is light and well incorporated.
  4. Incorporate eggs: Add the eggs one at a time, beating well after each addition to fully integrate them into the batter and maintain smooth texture.
  5. Mix in vanilla: Stir in the vanilla extract to add aroma and enhance the overall flavor profile of the cake.
  6. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even leavening and seasoning.
  7. Add dry ingredients to wet: Gradually add the dry ingredients into the wet mixture, mixing gently and only until just combined to avoid overmixing and toughness.
  8. Fold in strawberries: Gently fold in the finely chopped strawberries that have been dusted with flour to prevent them from sinking to the bottom during baking.
  9. Prepare for baking: Pour the batter evenly into the prepared pan and smooth the top with a spatula for even baking.
  10. Bake the cake: Bake the cake for 75 to 85 minutes or until a toothpick inserted into the center comes out clean. Check at the 75-minute mark and if the cake is browning too fast, cover loosely with foil.
  11. Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 to 20 minutes. Then carefully invert it onto a wire rack to cool completely before glazing or serving.

Notes

  • Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for best results.
  • Dusting the strawberries with flour prevents them from sinking during baking, keeping them evenly distributed.
  • The glaze is optional but adds extra sweetness and a lovely strawberry flavor and color.
  • Check doneness starting at 75 minutes to prevent overbaking and drying out the cake.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: strawberry pound cake, cream cheese pound cake, strawberry dessert, bundt cake, strawberry glaze, easy pound cake, homemade cake

Find it online: https://spiceupwithsophie.com/for-flavor-and-color-recipe/