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.

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.

Ingredients

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.

Strawberry recipes

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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