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Strawberry Cream Cheese Pound Cake Recipe

★★★★★

5 from 96 reviews
  • Author: Mariam
  • Total Time: 1 hour 50 minutes
  • Yield: 10-12 servings 1x

Description

This Strawberry Cream Cheese Pound Cake is a luscious and moist bundt cake swirled with fresh strawberry puree and enhanced with cream cheese for a velvety texture. The cake features a delicate balance of vanilla and lemon extracts with a pop of strawberry extract and vibrant red food coloring creating eye-catching swirls. Topped with a silky cream cheese glaze flavored with strawberry and vanilla, this pound cake is perfect for spring and summer celebrations or any time you want a sweet, fruity 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 (can adjust to preference)

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 create the puree.
  2. Reduce the puree: In a small saucepan, combine the strawberry puree and ½ cup sugar. Simmer over low heat, stirring frequently, until reduced to about a heaping ½ cup. Be careful not to burn the mixture. Remove from heat and let cool.
  3. Prepare the pan and oven: Preheat your oven to 325°F (163°C). Grease a 10-cup bundt pan with butter-flavored shortening and lightly coat it with flour. Set it aside.
  4. Cream butter and cream cheese: In a large mixing bowl, beat the butter and 8 oz 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 at low speed for 3 minutes, then add the remaining sugar cups gradually while continuing to mix until the full 3 minutes are complete.
  6. Add extracts: Mix in the vanilla and lemon extracts well, then set the mixture aside.
  7. Mix eggs and milk: In a small bowl, whisk together the eggs and ⅓ cup whole milk and set aside.
  8. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
  9. Alternate mixing dry and wet ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the egg and milk mixture. Mix well after each addition and scrape down the bowl sides. The batter should become fluffy and well-whipped.
  10. Prepare strawberry batter portion: Remove 2 cups of the plain batter into a small bowl. To this, add the cooled strawberry puree, strawberry extract, and the red food coloring. Mix gently.
  11. Combine batters carefully: Add the strawberry batter back into the main batter and gently fold a few times to create swirls without fully mixing in the color for a marbled effect. Optionally, separate the plain and strawberry batters into two bowls before combining to ease swirling.
  12. Fill the pan: Spoon the swirled batter into the prepared bundt pan. Tap the pan on the counter to release any trapped air bubbles.
  13. Bake the cake: Place the pan on the middle oven rack and bake for 1 hour and 15-20 minutes. Test doneness by inserting a cake tester in the center; it should come out clean or with moist crumbs clinging to it.
  14. Cool partially: Remove the cake from the oven and place on a cooling rack for 15-20 minutes.
  15. Unmold and cool completely: Carefully remove the cake from the pan and let it cool completely on the wire rack before glazing.
  16. Make the glaze: In a mixing bowl, blend 4 oz cream cheese and sifted powdered sugar until crumbly. Gradually add milk until the glaze reaches a silky, pourable consistency. Stir in vanilla extract, strawberry extract, and salt.
  17. Glaze the cake: Drizzle or pour the glaze evenly over the cooled cake. Allow the glaze to set before slicing. The glaze will form a soft thin layer on top with a creamy underside.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Be careful when reducing the strawberry puree to avoid burning it.
  • The red food coloring amount can be adjusted to your preferred intensity of color.
  • Do not overmix the batter after adding the strawberry portion to maintain the swirl effect.
  • If desired, divide batter into two bowls to create distinct swirls more easily.
  • Let the cake cool completely before glazing to ensure the glaze sets properly.
  • This cake keeps well stored in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry pound cake, cream cheese pound cake, strawberry cake, bundt cake, cream cheese glaze, marbled cake, strawberry dessert

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