Introduction
Welcome to your new favorite dessert! This Strawberry Cream Cheese Pound Cake is the perfect blend of rich and creamy flavors, combined with the delightful burst of fresh strawberries in every bite. It’s a cake that brings joy to any occasion, whether it’s a sunny brunch or a cozy family gathering. The smooth cream cheese adds a richness, while the strawberries lend a refreshing sweetness, making this cake a charming treat any time of year.
Ingredients
- 1 1/2 cups 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 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C). Take a 10-inch bundt pan and grease it thoroughly before dusting it with flour to ensure your cake pops out perfectly.
- In a large mixing bowl, combine the softened butter and cream cheese. Cream them together until the mixture becomes smooth and fluffy, inviting you in with its creamy texture.
- Gradually add the granulated sugar, mixing well after each addition until it feels light and airy.
- Add the eggs, one at a time, ensuring to mix thoroughly after each addition. Stir in the fragrant vanilla extract, which adds a lovely warmth to the cake.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This step adds a lightness to the batter.
- Slowly combine the dry ingredients with the wet mixture, stirring until just combined. Be careful not to overmix; you want to keep that wonderful texture intact.
- Gently fold in the chopped strawberries, allowing them to mingle with the batter and create delightful pockets of fruity flavor.
- Pour the batter into the prepared bundt pan, using a spatula to smooth the top for an even bake.
- Place the pan in your preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling a beautifully baked cake.
- Once baked, let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack and let it cool completely, filling your kitchen with its sweet aroma.
Notes or Tips
- For an even sweeter touch, consider glazing the cake with a simple icing made of powdered sugar and milk.
- This cake keeps well in an airtight container for up to four days, allowing those delightful flavors to blossom even more.
- If fresh strawberries are not available, frozen strawberries can be used. Just be sure to thaw and drain them well before adding to the batter.
Cooking Techniques
When making this pound cake, creaming the butter and cream cheese properly is essential; it creates the base of your light, fluffy texture. Additionally, folding in the strawberries gently helps maintain their shape and flavors throughout the cake. Remember that baking is as much about technique as it is about ingredients!
FAQ
Can I substitute the cream cheese? Yes, you can use Greek yogurt or sour cream for a lighter alternative, but the flavor and texture will differ slightly.
How can I store the leftover cake? Store it in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.
Can I use another type of berry? Absolutely! Raspberries or blueberries would work wonderfully in this recipe, offering a delightful twist.
Conclusion
This Strawberry Cream Cheese Pound Cake is more than just a dessert; it’s a warm hug in cake form. Perfect for any setting, it’s sure to impress family and friends alike. So, grab your mixing bowl, get baking, and enjoy every delicious bite of this sweet treat. Happy baking!