Homemade Strawberry Cream Cheese Pound Cake
A delicious and moist pound cake recipe that incorporates strawberries and cream cheese for a delightful twist on a classic dessert.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 cup strawberry puree
- 1 tsp vanilla extract
- 1/2 tsp salt
- Fresh strawberries for garnish (optional)
Instructions:
- Preheat the oven to 325°F and grease and flour a bundt pan.
- In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and strawberry puree.
- Gradually add the flour and salt, mixing until just combined.
- Pour the batter into the prepared bundt pan and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Garnish with fresh strawberries if desired before serving.
Popular questions:
- Can I use frozen strawberries instead of fresh?
- Can I substitute the cream cheese for another type of cheese?
Yes, you can use frozen strawberries in this recipe. Make sure to thaw and drain them before pureeing.
Cream cheese provides a unique flavor and texture to this pound cake, but you can experiment with other soft cheeses like mascarpone or ricotta for variation.
Helpful tips:
- For a more intense strawberry flavor, add a few drops of strawberry extract to the batter.
- Serve the pound cake with a dollop of whipped cream and fresh strawberries for a decadent dessert.
Expert Secrets:
- Let the cream cheese and butter come to room temperature before starting to ensure a smooth and creamy batter.
- Avoid overmixing the batter once the flour is added to prevent a dense cake texture.