Strawberry cream cheese pound cake
Delicious strawberry cream cheese pound cake is a simple tea cake made with ripe strawberries. Like my blueberry pound cake, the cream cheese batter makes a moist cake with a tender crumb and fabulous flavor.
If peaches are more your thing, check out this peach pound cake.
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Strawberry cream cheese pound cake
It is absolutely delicious as is, which is how I really like it. But, if you want to glaze it, I suggest a vanilla glaze for those with a sweet tooth, a lemon glaze for those that like a little tart with their sweet or a strawberry cream cheese icing if you really want to gild the lily.
I love the simplicity of a pound cake. It’s the kind of thing that goes perfectly with a cup of coffee in the afternoon. A little “pick me up” without being too heavy or sweet.
The cream cheese in the batter gives it just a bit of tang to balance to sweetness, plus it makes a really tender and moist cake.
The ingredients for the pound cake are common pantry ingredients. Flour, baking powder, salt, vanilla, sugar, butter, milk and eggs.
It’s the start of strawberry season here, so it is the perfect time to bake with them.
Before you start, take a few minutes to measure all of your ingredients. I use a scale for accuracy. The link below is the same scale that I own. If you don’t currently own one, I would encourage you to find one that you like. They are so useful, especially in baking.
How to make strawberry pound cake
Making this pound cake couldn’t be easier. No need to drag the big mixer out, a hand-held electric mixer is all you’ll need for this recipe.
First, you’ll want to butter and flour your pan. To bake this cake, you can use a loaf pan with folded corners, like the one I used here. It gives you sharp edges and looks very pretty. These are the types of pans used in professional baking.
Your other easier to clean option, is a molded 8 x 5 loaf pan. It won’t give you crisp edges, but it is easier to clean because there are no creases where batter can get trapped.
After you’ve prepared your pan, the next step is sifting your dry ingredients together in a mixing bowl.
Then, beat the butter and cream cheese together before adding the sugar and eggs.
Finally the milk, vanilla and flour mixture gets added to make the pound cake batter.
Here is a trick to avoiding sinking fruit – I put about a third of the batter in the bottom of the pan first before adding the strawberries.
Then, gently fold in the sliced strawberries and spread the remaining batter into prepared pan.
Let the cake cool in the pan for about 10 minutes before you unmold it. As it cools, you’ll see it pull away from the edges of the pan a bit. That’s your cue that you can flip it over and remove it.
Place the cake on a cooling rack and let it cool completely before slicing. This is the hardest part – not cutting into the cake. It smells so good and all you’ll want to do is slice into it, but don’t. Trust me, it’s worth the wait.
Here are a few more recipes for the strawberry lovers. Whether you’re a fan of drinks, desserts or jams, I’ve got you covered.
- Strawberry cream cheese cupcakes
- Strawberry limeade
- No bake strawberry cheesecake bars
- Strawberry Arnold Palmers
- Strawberry key lime jam
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Strawberry cream cheese pound cake
Strawberry cream cheese pound cake is a simple loaf perfect for an afternoon treat.
- 1 3/4 cup all-purpose flour (7 1/2 ounces)
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 tbsp. unsalted butter, room temp
- 3 ounces cream cheese (room temp) // 6 tbsp.
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp. vanilla (I use vanilla bean paste)
- 1/2 cup whole milk or half and half
- 1 cup strawberries, hulled and thinly sliced (about a dozen berries)
- Strawberry cream cheese icing (optional)
- Preheat oven to 350°F / 177°C / Gas mark 4
- Butter and flour an 8 x 5 loaf pan.
- Sift flour, baking powder and salt together, set aside.
- Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 3 minutes.
- Add sugar and beat to combine. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg.
- Add vanilla and milk, beat on low just to incorporate.
- Add flour mixture on low, beating just until mixture is almost incorporated, but not fully.
- Scrape down bowl, making sure to scrape the bottom of the bowl, beat on low for 30 seconds.
- Add 1/3 of the batter to the loaf pan. Smooth to make an even layer in the bottom of the pan.
- Then add sliced strawberries to the remainder of the batter and gently fold them in, using a rubber spatula.
- Add remaining batter to loaf pan and smooth the top.
- Bake for 60 - 70 minutes, or until a tester inserted comes out clean.
- Cool cake in pan for 10 minutes, then invert cake to release.
- Cool pound cake completely on wire rack before slicing.
For simple glaze:
1 cup powdered sugar
2 tbsp. melted butter, cooled
2 - 3 tbsp. cream
1 tsp. vanilla
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Serving Size:1 slice
Amount Per Serving: Calories: 405Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 318mgCarbohydrates: 53gFiber: 1gSugar: 31gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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It looks delicious and I am sure it tastes the same! Thank you for this recipe!
Happy Birthday with everything you wish for 🎁🎂🎁
Thank you so much! I hope you love the cake 🙂
What a beautiful treat, thank you. May I use defrosted fresh whole strawberries that I froze a couple of weeks ago? I’m not sure if they would work here.
Hi Jan! Yes, you can! I would make sure you thaw and drain them well so they don’t make your cake soggy 🙂
OMG this pound cake with fresh strawberries is the best! I had strawberries I didn’t want to go to waste and made this two days ago. Doubled recipe to make two loaves.
This is so good, I made two more loaves today. I will be making the peach one tomorrow. Thank you for sharing this recipe, and so glad I came across it.
Thank you so much! I’m so happy you enjoyed it! 🙂
I loved this recipe. I did use sour cream instead of milk and it was very moist. Thank you.
Thank you, Stephanie! I’m so glad you liked it! The sour cream swap is a great tip 🙂
Hi! This looks delicious, but I’m confused!
Is it 2oz of butter or 4oz? It says 4oz (1/2 a stick) but 1/2 a stick is 2oz.
Hi Tara, my apologies, it should have read 1 stick. It was a typo. Thank you for catching it, I’ve made the correction.
Thank you for clarifying and for the recipe. It was fantastic!
Thank you so much, Tara! I’m glad you liked it!
I want to make this. I bought blackberries and raspberries today before I saw the recipe. May I use either one of these instead?? Thank you!
Hi Janis! You sure can 🙂 I would leave them whole, so they don’t bleed too much.