Homemade Strawberry Cream Cheese Pound Cake
Introduction
If you’re looking for a delicious dessert that brings smiles all around, Homemade Strawberry Cream Cheese Pound Cake is just the ticket! This cake is moist, creamy, and packed with fresh strawberry flavor. Perfect for any occasion, it’s a treat that everyone will love.
Why Make This Recipe
This pound cake is not only easy to make, but it also combines the rich flavors of cream cheese and strawberries. It’s great for family gatherings, picnics, or just a cozy night at home. Plus, who can resist the aroma of a freshly baked cake? Trust me; once you try it, you’ll want to whip it up time and again!
How to Make Homemade Strawberry Cream Cheese Pound Cake
Ingredients:
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large bowl, mix the softened cream cheese, butter, and sugar together until the mixture is smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this to the cream cheese mixture, blending until just mixed.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan evenly.
- Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Homemade Strawberry Cream Cheese Pound Cake
Once your cake has cooled, slice it up and serve it on a beautiful platter. It’s wonderful on its own, but you can also pair it with whipped cream or a scoop of ice cream. Fresh strawberries on the side will make it look even more appetizing!
How to Store Homemade Strawberry Cream Cheese Pound Cake
Keep your pound cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just make sure to let it sit at room temperature before serving for the best taste and texture.
Tips to Make Homemade Strawberry Cream Cheese Pound Cake
- Make sure your cream cheese and butter are at room temperature to get a smooth mix.
- Don’t overmix your batter; just blend until you see no dry flour.
- Feel free to use frozen strawberries if fresh ones aren’t available. Just thaw and drain them first.
Variation
If you want to switch it up, try adding lemon zest for a refreshing twist or mix in nuts for added crunch. You can also replace strawberries with other berries like blueberries or raspberries.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but the texture may be slightly different.
Q: Can I freeze the cake?
A: Absolutely! Wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can last up to 3 months.
Q: How can I tell when the cake is done?
A: A toothpick inserted in the center should come out clean, and the edges will start to pull away from the pan slightly.
Enjoy making this delightful Homemade Strawberry Cream Cheese Pound Cake and share it with friends and family!
