Print

Homemade Strawberry Cream Cheese Pound Cake

Homemade Strawberry Cream Cheese Pound Cake
Print Recipe

Homemade Strawberry Cream Cheese Pound Cake is a rich, moist dessert combining the dense crumb of classic pound cake with creamy tangy cream cheese and fresh strawberries. This cake delivers vibrant fruity flavor, a tender buttery texture, and a beautiful natural pink swirl, perfect for any occasion from breakfast to elegant dessert.

Ingredients

Scale

Main Ingredients

  • 8 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 cup fresh strawberries, washed and chopped
  • 2 ½ cups all-purpose flour
  • 4 large eggs, room temperature
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp lemon zest (optional)

Instructions

  1. Prepare Your Ingredients: Soften the cream cheese and butter at room temperature. Wash and chop fresh strawberries into small pieces. Preheat the oven to 325°F (160°C) and thoroughly grease a loaf pan to prevent sticking.
  2. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, creating the moist base for the cake.
  3. Add Sugar and Eggs: Gradually beat in the granulated sugar, mixing well after each addition. Then add eggs one at a time, fully incorporating each before adding the next to achieve a light and fluffy batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute rising agents and seasoning.
  5. Combine Wet and Dry Ingredients: Slowly add dry ingredients to the wet mixture while mixing on low speed. Stir just until combined to avoid overmixing, which could toughen the cake.
  6. Fold in Strawberries and Vanilla: Gently fold in the chopped strawberries, vanilla extract, and optional lemon zest, ensuring even distribution without breaking up the fruit.
  7. Bake and Cool: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake on the middle rack for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature cream cheese, butter, and eggs for smoother batter.
  • Mix just until ingredients are combined to maintain a tender crumb.
  • Use only fresh strawberries to prevent excess moisture and sogginess.
  • Grease the pan thoroughly to ensure easy cake release.
  • Test for doneness using a toothpick without opening the oven repeatedly.

Nutrition

Keywords: pound cake, strawberry cake, cream cheese cake, summer dessert, homemade cake, moist cake, berry dessert, easy baking

Find it online: https://lillysplate.com/homemade-strawberry-cream-cheese-pound-cake/