- 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.
Recommendation :
Strawberry Italian Cream Pound Cake: A Sweet Slice of Heaven
Caramel Pound Cake Recipe – A Rich, Buttery Delight with Decadent Caramel Glaze
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.