This Homemade Strawberry Cream Cheese Pound Cake is a true favorite in our house! There’s something so comforting about a slice of cake made right from scratch, especially when it’s infused with sweet strawberries and creamy goodness. It’s perfect for a family gathering, an afternoon snack, or even just because you deserve a treat!
Why Make This Recipe
Why should you whip up this delicious Strawberry Cream Cheese Pound Cake? Well, first of all, it’s super easy to make. If you’ve got some strawberries hanging around and a little time to spare, you can create a dessert that feels special yet homey. Plus, the combination of cream cheese and strawberries just brings it to another level of yummy. You’ll get a rich, moist cake that everyone will adore, and the kids can even help you in the kitchen!
How to Make Homemade Strawberry Cream Cheese Pound Cake
Let’s get to the good part! Here’s how to make this delightful cake step by step.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup strawberries, pureed or chopped
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan to make sure your cake slides right out!
- In a large bowl, cream together the softened butter and cream cheese until it’s all smooth and fluffy.
- Gradually add in the sugar, continuing to beat until it looks light and fluffy. (This is the step that’ll make your kitchen smell heavenly!)
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to bring in that lovely aroma.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture, alternating with the strawberry puree or chopped strawberries. Mix just until it’s all combined — we don’t want to overdo it!
- Pour the batter into your prepared pan and smooth the top out a bit.
- Bake for 60-75 minutes or until a toothpick comes out clean when poked in the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This part is hard because your house will smell so good!
How to Serve Homemade Strawberry Cream Cheese Pound Cake
This cake shines when served fresh but is equally tasty the next day. You can drizzle a little extra strawberry puree on top or even some whipped cream for a fancy touch. It goes perfectly with a cup of coffee or tea, too, making it a great addition to brunches or afternoon get-togethers.
How to Store Homemade Strawberry Cream Cheese Pound Cake
To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. It should last about three days at room temperature. If you want it to last longer, you can freeze it for up to three months. Just remember to let it thaw before digging in!
Tips to Make Homemade Strawberry Cream Cheese Pound Cake
- Make sure your butter and cream cheese are at room temperature — this helps them blend better.
- If you use fresh strawberries, be sure to chop them small so they mix into the batter nicely.
- For a nice twist, try adding a bit of lemon zest to brighten up the flavors.
Variations
Feel free to swap out strawberries for any seasonal fruit. Blueberries, raspberries, or even peaches can bring a different flavor profile while keeping the cake delightful.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes! Just be sure to thaw and drain them before adding them to the batter to avoid too much extra moisture.
2. How can I tell when the cake is done?
Stick a toothpick in the center; if it comes out clean, your cake is ready! If there’s wet batter, give it a few more minutes.
3. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after sitting for a day as the flavors meld together.
Making Homemade Strawberry Cream Cheese Pound Cake is like giving your family a warm hug. It’s a recipe full of love and comfort. I hope your kitchen fills with laughter and smiles as you bake this together! Enjoy!
Strawberry Cream Cheese Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, softened Make sure it’s at room temperature.
- 8 oz cream cheese, softened Let it sit out to soften.
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup strawberries, pureed or chopped Fresh strawberries preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add in the sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture, alternating with the strawberry puree or chopped strawberries, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 60-75 minutes or until a toothpick comes out clean when poked in the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.