Did you know that more than 65% of home bakers believe that making a moist and delicious sponge cake from scratch is a daunting but very easy task ? Let’s bust that myth! With a few key ingredients and easy techniques, you can create a bakery-quality Homemade Strawberry Cream Cheese Pound Cake right in your kitchen. With its rich creaminess and vibrant strawberry essence, this cake stands out as an irresistible showstopper for any gathering.
Ingredients List
Gather all the necessary ingredients to craft this irresistible homemade delight:
-
340 g (1½ cups) unsalted butter
-
226 g cream cheese (softened) / 8 oz cream cheese (softened)
-
600 g of granulated sugar (about 3 cups)
-
6 large eggs
-
3 cups (360 g)flour
-
2 teaspoons of vanilla essence (if using essence instead of extract)
-
½ teaspoon salt
-
Fresh strawberries
-
2 tbsp flour to toss with the strawberries
Substitutions:
- To achieve an even lighter, more tender crumb, substitute all-purpose flour with cake flour.
- Frozen strawberries are a great alternative—just thaw and drain them well.
-
Use lemon zest instead of almond extract to add vibrant citrus notes
Let the fruity aroma fill your kitchen as you fold the juicy strawberries into the rich batter!
Timing
- Prep Time: 20 minutes
- Bake Time: 80 minutes
- Cooling Time: 30 minutes
- Overall time: around 2 hours and 10 minutes
Fun Insight: That’s 20% faster than many classic pound cake recipes!
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Generously coat a 10-inch bundt pan with butter, then lightly flour it to guarantee an easy, flawless release after baking.
Step 2: Blend Butter, Cream Cheese, and Sugar
Using a large bowl, blend the softened butter and cream cheese until you achieve a rich, velvety texture with no lumps remaining.Slowly stream in the sugar while continuously whipping, until the mixture transforms into a pale, light, and billowy consistency — this should take around 5 minutes.
Step 3: Add the Eggs and Extracts
Incorporate the eggs individually, ensuring each one is fully blended before adding the next to achieve a smooth, consistent batter. Stir in the vanilla and almond extracts.
Tip: Regularly scrape down the bowl’s sides during mixing to maintain a smooth, cohesive batter with an even texture.
Step 4: Combine Dry Ingredients
Place the flour and salt in a separate bowl and sift them together, creating a fine, even blend that’s ready to be incorporated. Slowly blend the dry ingredients into the wet mixture, folding gently to preserve a light, tender crumb without overmixing.
Step 5: Prepare and Add Strawberries
Gently mix the strawberries with flour so they stay suspended throughout the batter for consistent fruit bursts. Carefully fold them into the batter.
Step 6: Bake
Transfer the batter to your prepared bundt pan. Bake for 75 to 85 minutes, checking for doneness by inserting a toothpick into the center—if it emerges clean, your cake is perfectly baked.
Pro Tip: If the cake’s top starts to brown too fast, lightly cover it with foil during the last 20 minutes of baking to prevent over-browning.
Step 7: Cool and Serve
Allow the cake to rest in the pan for 20 minutes to firm up, then carefully invert it onto a wire rack and leave it to cool completely before cutting and serving.
Nutritional Information
Approximate values per slice (12 servings total):
- Calories: 480
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 135mg
- Sodium: 230mg
- Carbohydrates: 52g
- Sugars: 34g
- Protein: 6g
Healthier Alternatives
Looking to enjoy this sweet treat with a healthier twist?
- Sweetener Options: Swap traditional sugar with natural alternatives like Stevia or Monk Fruit for a healthier sweetness.
- Flour Choice: Whole wheat pastry flour boosts fiber.
Serving Suggestions
- Elegant Tea Time: Complement each slice with a generous spoonful of fresh whipped cream and a sprig of mint for a charming, refreshing touch.
- Summer Celebration: Drizzle with a homemade strawberry glaze.
- Festive Flair: Add a snowy touch with a sprinkle of powdered sugar and pair it with a vibrant berry compote for a holiday-ready treat.
Personal Favorite: Toast a slice for a slightly caramelized edge — divine!
Common Mistakes to Avoid
- Be careful not to overmix; it leads to a dense texture.
- Skipping the Strawberry Coating: Causes berries to sink.
- An inaccurate oven temperature can cause the crust to scorch while the center remains raw and underdone.
- Wrong Pan Size: A smaller pan risks overflow; stick with a 10-inch bundt.
Storing Tips
- Refrigeration: Keeps well for about a week; bring to room temp before serving.
- Freezing: Wrap each slice tightly in plastic wrap, then place them into an airtight container or freezer bag to preserve maximum freshness for up to 2 months. Thaw overnight in the refrigerator before serving.
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Conclusion
Baking a Homemade Strawberry Cream Cheese Pound Cake is easier than you think! With its luscious texture and fresh strawberry bursts, this cake is pure joy to make and share.
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Notes
Ingredients List
Gather all the necessary ingredients to craft this irresistible homemade delight:- 340 g (1½ cups) unsalted butter
- 226 g cream cheese (softened) / 8 oz cream cheese (softened)
- 600 g of granulated sugar (about 3 cups)
- 6 large eggs
- 3 cups (360 g)flour
- 2 teaspoons of vanilla essence (if using essence instead of extract)
- ½ teaspoon salt
- Fresh strawberries
- 2 tbsp flour to toss with the strawberries
- To achieve an even lighter, more tender crumb, substitute all-purpose flour with cake flour.
- Frozen strawberries are a great alternative—just thaw and drain them well.
- Use lemon zest instead of almond extract to add vibrant citrus notes
