Introduction

Strawberry Cream Cheese Pound Cake is a luscious dessert that combines the rich flavors of cream cheese and fresh strawberries in a tender, moist cake. With a beautiful swirl inside and a smooth cream cheese glaze on top, it’s perfect for any special occasion or a delightful treat.

A single slice of pink and yellow swirl cake with a smooth white icing layer on the outside, placed on a white square plate. The cake slice is on the right side of the plate, with the pink and yellow swirl clearly visible on top and inside the cake layers. Next to the cake on the plate are three red strawberries, one whole and two cut in half, showing their juicy texture and green leaves. A silver fork rests on the left side of the plate. In the background, more slices of the same pink and yellow swirl cake sit on a white plate, along with extra whole strawberries. The setting is on a white marbled surface with a white tin container and a silver cylindrical object to the right side. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb strawberries (washed and hulled)
½ cup sugar
8 oz cream cheese (room temperature)
1½ cups salted butter (3 sticks, room temperature)
3 cups granulated sugar
1 tablespoon vanilla extract
½ teaspoon lemon extract
6 eggs (room temperature)
⅓ cup whole milk (room temperature)
3 cups all-purpose flour (spoon and level into measuring cup)
½ teaspoon salt
½ teaspoon baking soda
1-2 tablespoons strawberry extract
25 drops liquid red food coloring (use more or less as preferred)
4 oz cream cheese, room temperature (for glaze)
3 cups powdered sugar, sifted (for glaze)
3-4 tablespoons whole milk (for glaze)
½ teaspoon vanilla extract (for glaze)
½ teaspoon strawberry extract (for glaze)
⅛ teaspoon salt (for glaze)

Instructions

Step 1: To make the strawberry puree, blend the strawberries until smooth.
Step 2: In a small saucepan, combine the strawberry puree with ½ cup sugar. Simmer over low heat until reduced to a heaping ½ cup, stirring frequently to prevent burning. Remove from heat and let cool.
Step 3: Preheat oven to 325°F. Grease a 10-cup bundt pan with butter-flavored shortening, then lightly coat with flour. Set aside.
Step 4: In a large mixing bowl, beat butter and 8 oz cream cheese together for 1-2 minutes until fluffy.
Step 5: Add 1 cup of sugar to the bowl and mix on low speed for 3 minutes, gradually adding the remaining 2 cups sugar during this time.
Step 6: Mix in vanilla extract and lemon extract, then set the mixture aside.
Step 7: In a small bowl, combine eggs and milk and set aside.
Step 8: In a medium bowl, whisk together flour, baking soda, and salt.
Step 9: Gradually add the dry ingredients to the butter mixture, alternating with the egg mixture. Mix well after each addition, scraping the bowl’s sides; the batter should be fluffy and whipped.
Step 10: Remove 2 cups of batter and place it in a small bowl. Add the cooled strawberry puree, strawberry extract, and red food coloring to this bowl.
Step 11: Gently fold the strawberry mixture into the main batter a few times to create swirls. Avoid stirring to keep the colors distinct. You may find it easier to divide the batter into two bowls for swirling.
Step 12: Spoon the batter into the prepared bundt pan, then tap the pan on the counter to release air bubbles.
Step 13: Bake on the middle rack for 1 hour and 15-20 minutes, or until a cake tester inserted in the center comes out clean or with moist crumbs.
Step 14: Remove from oven and place on a cooling rack for 15-20 minutes. Then remove the cake from the pan and cool completely on the wire rack before glazing.
Step 15: To make the glaze, mix cream cheese and sifted powdered sugar until crumbly. Gradually add milk until the glaze is silky and pourable. Stir in vanilla extract, strawberry extract, and salt.
Step 16: Drizzle or pour the glaze over the cooled cake. Allow the glaze to set before slicing; it will form a thin set layer over a creamy underside.

Tips & Variations

For a stronger strawberry flavor, increase the strawberry extract or use fresh strawberry jam in place of some puree.
Use butter-flavored shortening for greasing the pan to help the cake release easily and add subtle flavor.
If you prefer a more vibrant pink color, adjust the amount of red food coloring carefully to avoid overpowering taste.
To create a marbled effect, fold the strawberry batter gently into the plain batter instead of fully mixing.

Storage

Store the pound cake covered tightly at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week, or freeze wrapped well for up to 3 months. When reheating, warm slices gently in the microwave or allow to come to room temperature to maintain moistness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, thaw frozen strawberries completely and drain excess liquid before pureeing to avoid unwanted sogginess in the cake.

Is it necessary to use room temperature ingredients?

Yes, using room temperature eggs, butter, cream cheese, and milk helps the batter blend smoothly and promotes even baking for a tender texture.