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Strawberry Cream Cheese Pound Cake Recipe

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4.1 from 13 reviews

This Strawberry Cream Cheese Pound Cake is a delightful dessert combining rich cream cheese, fresh strawberry puree swirled into a tender pound cake, and topped with a luscious strawberry cream cheese glaze. The cake boasts a moist, fluffy texture with beautiful pink swirls, making it perfect for celebrations or an elegant treat.

Ingredients

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 use more or less)

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 a puree, then set aside.
  2. Reduce the puree: In a small saucepan, combine the strawberry puree with ½ cup sugar. Simmer over low heat, stirring frequently, until it reduces to a heaping ½ cup. Avoid burning by keeping the heat low. Remove from heat and allow to cool completely.
  3. Prepare the baking pan: Preheat the oven to 325°F. Grease a 10-cup bundt pan with butter-flavored shortening and lightly dust with flour. Set aside.
  4. Cream butter and cream cheese: In a large mixing bowl, beat the butter and cream cheese together for 1-2 minutes until the mixture is fluffy and well combined.
  5. Add sugar: Add 1 cup of granulated sugar to the butter-cream cheese mix. Set a timer for 3 minutes and mix at low speed, gradually adding the remaining sugar during this time. Continue mixing until the full 3 minutes are up and the mixture is light and fluffy.
  6. Flavor the batter: Mix in the vanilla and lemon extracts until well incorporated.
  7. Prepare egg mixture: In a small bowl, whisk together the eggs and whole milk; set aside.
  8. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  9. Combine batter: Gradually add the dry ingredients to the butter mixture, alternating with additions of the egg and milk mixture. Mix well after each addition, scraping down the sides to ensure an even, fluffy, and whipped batter.
  10. Separate batter for swirl: Remove 2 cups of the batter and place into a small bowl.
  11. Add strawberry swirl: To the small bowl, add the cooled strawberry puree, strawberry extract, and red liquid food coloring. Mix gently.
  12. Create swirls: Pour the strawberry mixture back into the main batter and gently fold a few times to create swirls. Avoid over-mixing to preserve distinct colors. Alternatively, divide the batter into two bowls to help with swirling (see video demonstration).
  13. Fill the pan: Spoon the marbled batter into the prepared bundt pan. Tap the pan lightly on the counter to release any trapped air bubbles.
  14. Bake the cake: Place the pan in the middle rack of the oven and bake for 1 hour and 15-20 minutes. The cake is done when a tester inserted into the center comes out clean or with moist crumbs attached.
  15. Cool the cake: Remove the cake from the oven and place it on a cooling rack for 15-20 minutes. Then carefully remove it from the pan and allow it to cool completely on the wire rack before glazing.
  16. Make the glaze: In a mixing bowl, combine the room temperature cream cheese and sifted powdered sugar until crumbly.
  17. Add milk and flavorings: Gradually mix in enough milk (3 to 4 tablespoons) to create a silky, pourable glaze. Stir in vanilla extract, strawberry extract, and salt until smooth.
  18. Glaze the cake: Drizzle or pour the glaze evenly over the cooled cake. Allow the glaze to set for a soft yet slightly firm finish before slicing and serving.

Notes

  • Use room temperature ingredients for best mixing results and moist crumb.
  • Be careful when reducing strawberry puree over low heat to prevent burning or scorching.
  • Adjust the amount of red food coloring to reach your desired pink intensity in the cake swirls.
  • The glaze sets with a thin firm layer on top and creamy underneath, adding a delightful texture contrast.
  • To ensure even cook, place the pan on the middle oven rack and do not open the oven door frequently while baking.
  • Use butter-flavored shortening to grease the pan for additional flavor, but regular shortening or butter can also be used.
  • For clearer swirl patterns, avoid overmixing the batter after adding the colored strawberry mixture.

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