Your New Favorite Strawberry Cream Cheese Pound Cake
This cream cheese cake recipe is simple yet delivers a depth of flavor that feels indulgent without being overly complicated. We’ll walk through each step, from whipping up a smooth batter to incorporating strawberries for just the right balance of sweetness and freshness. Whether you're an experienced baker or just starting, this recipe will guide you toward making a delicious, show-stopping pound cake.
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 6 large eggs (room temperature)
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1½ cup fresh strawberries (diced)
- 2 tablespoons cornstarch
- 2 tablespoons sugar (for strawberry mixture)
- 1 tablespoon lemon juice
- Prep the Oven and Pans
Preheat your oven to 325°F (165°C). Grease and flour a standard Bundt pan or two loaf pans, making sure you get into all the nooks and crannies to prevent sticking.
- Prepare the Strawberry Mixture
In a small saucepan, combine the diced strawberries, 2 tablespoons of sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly (about 5-7 minutes). Set aside to cool while you prepare the cake batter.
- Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy (about 2-3 minutes). Add the granulated sugar and continue to beat until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla
Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the heavy cream. Begin and end with the dry ingredients, mixing just until incorporated. Be careful not to overmix the batter.
- Layer and Swirl the Cake
Spoon half of the cake batter into the prepared pan(s). Then, spoon half of the strawberry mixture in a line down the center of the batter. Spoon the remaining cake batter on top, followed by the remaining strawberry mixture.
Using a butter knife, gently swirl the strawberry mixture into the batter to create a marbled effect.
- Bake the Cake
Place the pan(s) into the preheated oven and bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If baking in loaf pans, check for doneness after about 1 hour.
- Cool and Serve
Remove the cream cheese pound cake from the oven and allow it to cool in the pan for 10 minutes. Afterward, carefully turn it out onto a wire rack to cool completely before slicing.
- Mix the batter just until the flour is incorporated. Overmixing can lead to a dense cake, so be gentle with your mixing.
- Since oven temperatures can vary, start checking the cake 5 minutes before the recommended baking time. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for at least 10 minutes before removing it. This helps it set and reduces the risk of breaking.
Have Fun Baking!