My grandmother’s kitchen always smelled like warm vanilla and something sweet baking in the oven. It was a comforting aroma that wrapped you in a hug the moment you stepped inside. She had a knack for making every dessert feel special, but her strawberry cream cheese pound cake was legendary in our family.
I remember one summer afternoon, I was helping her hull the strawberries for the cake. The sweet, juicy scent filled the air as we chatted about school and life. It wasn’t just about baking a cake; it was about spending quality time together, creating memories that would last a lifetime. I didn’t realize it then, but those moments in her kitchen instilled in me a deep love for baking and the joy of sharing delicious treats with loved ones. And now, when I want to recapture some of that joy, I turn to the same recipe that always reminds me of her, because the best comfort food is a strawberry cream cheese pound cake. You can always find other great recipes at Cook Reel, such as this Chinese coconut shrimp recipe, too!
Why you’ll love this Strawberry Cream Cheese Pound Cake
- This strawberry cream cheese pound cake is incredibly moist and tender, thanks to the cream cheese and sour cream.
- The fresh strawberries add a burst of fruity sweetness that perfectly complements the tangy cream cheese.
- It’s surprisingly easy to make, even for beginner bakers.
- The beautiful pink hue from the strawberries makes it a stunning dessert for any occasion.
- A slice of this pound cake is the perfect way to brighten up your day.
- You’ll love how the strawberry cream cheese pound cake comes together with simple ingredients you probably already have in your pantry.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, hulled and chopped
Directions
Step 1
Strawberry cream cheese pound cake makes every moment feel satisfying. Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan. This will ensure the cake releases easily after baking.
Step 2
In a large bowl, cream together the softened butter and cream cheese until light and fluffy. This step is crucial for creating a tender cake. Make sure the butter and cream cheese are at room temperature for best results.
Step 3
Gradually beat in the granulated sugar until well combined. Continue mixing until the mixture is smooth and creamy.
Step 4
Beat in the eggs one at a time, then stir in the vanilla extract. Beating the eggs in one at a time helps to incorporate air into the batter, which results in a lighter cake.
Step 5
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour.
Step 6
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be careful not to overdo it.
Step 7
Gently fold in the chopped strawberries. Make sure the strawberries are evenly distributed throughout the batter.
Step 8
Pour the batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can tent it with foil.
Step 9
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan helps it to retain its moisture.
Variations, pairings, and serving ideas
Variations
Want to switch things up? Try using different berries like blueberries or raspberries instead of strawberries. You can also add a hint of lemon zest to the batter for a brighter flavor. For a chocolate twist, swirl in some melted chocolate into the batter before baking.
Another delicious variation is to add a streusel topping. Combine flour, brown sugar, butter, and chopped nuts, then sprinkle over the batter before baking. This will add a delightful crunch to the top of the cake. Get creative and experiment with different flavor combinations to find your perfect strawberry cream cheese pound cake.
If you’re looking for a dairy-free option, you can try using plant-based butter and cream cheese alternatives. The results may vary slightly, but it’s a great way to enjoy this cake if you have dietary restrictions. Just be sure to choose high-quality substitutes for the best flavor and texture.
Pairings
This strawberry cream cheese pound cake pairs perfectly with a variety of beverages. A cup of hot coffee or tea is a classic choice. The warm drink complements the sweetness of the cake.
For a refreshing treat, serve it with a glass of cold milk or a scoop of vanilla ice cream. The creamy texture of the ice cream enhances the richness of the cake. You can also drizzle some strawberry sauce over the cake for an extra burst of flavor.
If you’re serving it at a brunch, consider pairing it with a sparkling juice or even a mimosa. The bubbly drink adds a festive touch to the occasion. For a simple yet elegant pairing, offer a selection of fresh berries alongside the cake.
Serving ideas
Presentation is key when serving this strawberry cream cheese pound cake. Dust the cake with powdered sugar for an elegant touch. You can also arrange fresh strawberries around the cake for a pop of color.
Slice the cake and serve it on individual plates with a dollop of whipped cream. Garnish with a sprig of mint for a fresh and vibrant look. For a more casual presentation, simply slice the cake and arrange it on a platter.
Consider drizzling a glaze over the cake for added sweetness and visual appeal. You can use a simple powdered sugar glaze or a more elaborate strawberry glaze. No matter how you serve it, this cake is sure to impress.
Storage and make-ahead tips
Storage
To store leftover strawberry cream cheese pound cake, wrap it tightly in plastic wrap or place it in an airtight container. This will help to prevent it from drying out. The cake can be stored at room temperature for up to 3 days.
For longer storage, you can refrigerate the cake. It will keep in the refrigerator for up to a week. When refrigerating, be sure to wrap it tightly to prevent it from absorbing any unwanted flavors from the refrigerator.
If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Make-ahead
This strawberry cream cheese pound cake can be made ahead of time, which is perfect for busy schedules. You can bake the cake a day or two in advance and store it at room temperature or in the refrigerator.
If you’re making it more than a few days in advance, it’s best to freeze it. This will help to preserve its freshness and prevent it from drying out. When you’re ready to serve it, simply thaw it overnight in the refrigerator.
You can also prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to gently fold in the strawberries right before baking. This is a great way to save time on the day you plan to bake the cake.
Common mistakes when making Strawberry Cream Cheese Pound Cake
- Overmixing the batter: This can result in a tough cake. Be sure to mix the batter until just combined.
- Not creaming the butter and cream cheese properly: This is a crucial step for creating a tender cake. Make sure the butter and cream cheese are at room temperature and cream them together until light and fluffy.
- Baking at the wrong temperature: Using the correct oven temperature is key to baking the cake evenly. Make sure your oven is properly calibrated.
- Adding too many strawberries: This can make the cake soggy. Stick to the recommended amount of strawberries in the recipe.
- Not letting the cake cool completely before inverting: This can cause the cake to break apart. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.
Final notes
This strawberry cream cheese pound cake is more than just a recipe; it’s a taste of nostalgia and a reminder of cherished memories. It’s a dessert that brings people together, whether it’s a family gathering or a simple afternoon treat.
Don’t be afraid to experiment with variations and make it your own. Baking is all about having fun and creating something delicious. Enjoy the process and savor every bite of this delightful cake!
I hope you enjoy making and sharing this strawberry cream cheese pound cake as much as I do. It’s a recipe that’s sure to become a family favorite for generations to come.
Loved this Strawberry Cream Cheese Pound Cake? Try these next
- Chinese Coconut Shrimp Recipe
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- Apple Cider Cupcakes Recipe
- Zesty Lemonade Puppy Chow Snack
- Rotisserie Chicken Tacos
Strawberry Cream Cheese Pound Cake
Indulge in a slice of heaven with this moist and flavorful Strawberry Cream Cheese Pound Cake. The perfect balance of sweet strawberries and tangy cream cheese makes this cake irresistible!
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until light and fluffy. Gradually beat in the granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of milk or strawberry juice. Drizzle over the cooled cake. Store leftovers in an airtight container at room temperature or in the refrigerator. The cake can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg