Homemade Strawberry  Cream Cheese Pound Cake

by

Of course! A Homemade Strawberry Cream Cheese Pound Cake is a magnificent dessert. It’s incredibly moist, dense, and rich with a beautiful pink swirl and bursts of fresh strawberry flavor. This is a detailed, foolproof recipe for a stunning loaf cake.

Homemade Strawberry Cream Cheese Pound Cake

This recipe creates a perfectly dense yet tender crumb, thanks to the cream cheese. The strawberry swirl is made with a reduced puree to prevent a soggy cake and ensure intense flavor.

Yields: 1 standard loaf (9×5 inch)
Prep time: 25 minutes
Cook time: 60-75 minutes
Cooling time: 2+ hours

Ingredients

For the Strawberry Swirl:

· 1 cup fresh strawberries, hulled and diced
· 2 tablespoons granulated sugar
· 1 teaspoon lemon juice

For the Pound Cake:

· ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
· 4 oz (113g) full-fat brick cream cheese, softened to room temperature
· 1 cup (200g) granulated sugar
· 3 large eggs, at room temperature
· 1 ½ cups (188g) all-purpose flour
· ½ teaspoon baking powder
· ¼ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon pure vanilla extract
· ¼ teaspoon almond extract (optional, but enhances the flavor)

For the Optional Glaze:

· ½ cup powdered sugar, sifted
· 1-2 tablespoons strawberry puree (from the reduction you made) or milk
· ½ teaspoon vanilla extract

Step-by-Step Instructions

Part 1: Make the Strawberry Swirl (Do this first!)

  1. Cook the Berries: In a small saucepan, combine the diced strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring frequently, for 8-10 minutes until the strawberries have broken down and the mixture has thickened.
  2. Reduce: Continue to simmer for another 3-5 minutes, mashing the berries with a spoon, until it reduces to about ¼ cup of a thick jam-like puree. This step is crucial to remove excess moisture.
  3. Cool: Remove from heat and let it cool completely. You can spread it on a plate to speed this up.

Part 2: Make the Pound Cake Batter

  1. Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter, Cream Cheese, and Sugar: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
  4. Add Sugar: Gradually add the 1 cup of sugar and beat on medium-high speed for 3-4 minutes until the mixture is very light and fluffy. Scrape down the bowl.
  5. Add Eggs: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the bowl after the last egg. The mixture may look slightly curdled—this is okay.
  6. Add Flavor: Beat in the vanilla and almond extracts.
  7. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix.

Part 3: Assemble and Bake

  1. Layer the Batter: Spoon about two-thirds of the plain pound cake batter into the prepared loaf pan and smooth it into an even layer.
  2. Add Strawberry Swirl: Spoon the cooled strawberry puree in dollops over the batter. Carefully spoon the remaining third of the batter over the top, covering the puree as much as possible.
  3. Marble the Swirl: Use a thin knife or a wooden skewer to gently swirl the batter and strawberry puree together. Make 4-5 figure-eight motions through the batter. Do not over-swirl, or you’ll lose the defined streaks.
  4. Bake: Bake for 60 to 75 minutes. The cake is done when the top is golden brown and a long toothpick or skewer inserted into the center comes out clean or with a few moist crumbs attached. The top may crack—this is normal and desirable for a pound cake!
  5. Cool in Pan: Let the cake cool in the pan on a wire rack for 20 minutes.
  6. Cool Completely: After 20 minutes, carefully run a knife around the edges and use the parchment paper to lift the cake out of the pan. Let it cool completely on the wire rack before glazing. This is critical—a warm cake will melt the glaze.

Part 4: Optional Glaze

  1. Whisk together the sifted powdered sugar, 1 tablespoon of the strawberry puree (or milk), and vanilla extract. Add more liquid, a teaspoon at a time, until you reach a thick but pourable consistency.
  2. Drizzle the glaze over the completely cooled cake. Allow the glaze to set for 15 minutes before slicing.

Pro Tips for Success

· Room Temperature is Key: Having your butter, cream cheese, and eggs at room temperature is non-negotiable. It allows for proper creaming and a smooth, emulsified batter, which is the soul of a good pound cake.
· Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten and leads to a tough, dense cake.
· Reduce the Puree: Never skip reducing the strawberry puree. Using fresh, watery puree will sink to the bottom and make the cake gummy.
· Low and Slow: Baking at 325°F ensures the center cooks through without the top and edges burning.
· Cool Completely: Pound cake is best the next day! The flavors meld and the texture becomes perfect. Wrap it tightly in plastic wrap once cool and enjoy it the next day.

Enjoy this beautiful, moist, and incredibly delicious slice of heaven

Leave a Comment