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Strawberry Cream Cheese Pound Cake Recipe

★★★★★

4.9 from 102 reviews
  • Author: Elara
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Cream Cheese Pound Cake is a moist, rich cake featuring a luscious strawberry swirl and a tangy cream cheese glaze. The cake combines velvety cream cheese and butter with fresh strawberry puree and extracts to create a beautifully marbled look and indulgent flavor. Finished with a creamy strawberry-infused glaze, this pound cake is perfect for celebrations or a special dessert treat.

Ingredients

Scale

Strawberry Puree

  • 1 lb strawberries (washed and hulled)
  • ½ cup sugar

Cake Batter

  • 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

Glaze

  • 4 oz cream cheese, room temperature
  • 3 cups powdered sugar, sifted
  • 3–4 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • ⅛ teaspoon salt

Instructions

  1. Make the strawberry puree: Blend the washed and hulled strawberries until smooth to form the puree.
  2. Reduce the puree: In a small saucepan, combine the strawberry puree with ½ cup sugar and simmer over low heat, stirring frequently until the mixture is reduced to a heaping ½ cup. Be careful not to burn it. Remove from heat and let cool.
  3. Prepare the bundt pan: Preheat your oven to 325°F. Grease a 10-cup bundt pan thoroughly with butter-flavored shortening and lightly dust it with flour. Set aside.
  4. Cream butter and cream cheese: In a large mixing bowl, beat the room temperature butter and cream cheese together for 1-2 minutes until fluffy.
  5. Add sugar: Add 1 cup of the granulated sugar to the butter mixture and mix on low speed. Then add the remaining sugar and continue mixing for a total of 3 minutes.
  6. Add extracts: Mix in vanilla extract and lemon extract into the butter and sugar mixture. Set aside.
  7. Combine eggs and milk: In a small bowl, whisk together eggs and whole milk. Set aside.
  8. Whisk dry ingredients: In a separate medium bowl, whisk the all-purpose flour, baking soda, and salt together.
  9. Mix wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the egg and milk mixture. Mix well after each addition, scraping down the sides of the bowl. The batter should become fluffy and whipped.
  10. Separate some batter: Remove 2 cups of batter and place it into a small bowl.
  11. Add strawberry flavor to separated batter: Into the small bowl with 2 cups of batter, fold in the cooled strawberry puree, strawberry extract, and liquid red food coloring until combined.
  12. Create swirls in batter: Gently fold the strawberry batter into the main batter to create swirls. Avoid overmixing to keep the swirled effect. You may divide the batter into two bowls to make swirling easier.
  13. Prepare batter in pan: Spoon the swirled batter into the prepared bundt pan and tap gently on the counter to release any air bubbles.
  14. Bake the cake: Bake on the middle oven rack for 1 hour and 15-20 minutes. The cake is done when a tester inserted in the center comes out clean or with moist crumbs attached.
  15. Cool the cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
  16. Remove from pan: Carefully invert the cake out of the bundt pan and allow it to cool completely on the wire rack before glazing.
  17. Make the glaze: In a bowl, mix cream cheese and powdered sugar until crumbly. Gradually add whole milk to achieve a silky, pourable texture. Stir in vanilla extract, strawberry extract, and salt until well combined.
  18. Glaze the cake: Drizzle or pour the glaze evenly over the cooled cake. Allow the glaze to set before slicing. The glaze will create a soft set layer on top with a creamy underside.

Notes

  • Use room temperature ingredients for best mixing results and fluffy texture.
  • Be careful not to overmix the strawberry batter swirl to maintain the beautiful marbled effect.
  • Adjust food coloring drops to achieve your desired shade of pink or red.
  • Butter-flavored shortening works well for greasing the bundt pan for easy release, but butter can also be used.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • The glaze sets softly with a smooth, creamy underside for a delightful texture contrast.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry pound cake, cream cheese cake, strawberry swirl pound cake, bundt cake, strawberry cream cheese glaze, dessert cake

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Find it online: https://kitchenflavorspot.com/strawberry-cream-cheese-pound-cake-recipe/