Sure! Here’s a full, rich recipe for a homemade Strawberry Cream Cheese Pound Cake — complete with history, ingredients, method, formation, and even a conclusion for all the cake lovers out there 🍓🍰.
🍓 Homemade Strawberry Cream Cheese Pound Cake 🍰
A Southern classic meets fruity elegance in this luscious dessert that’s equal parts dense, moist, and bursting with real strawberry flavor. With cream cheese woven into the batter and fresh berries folded through, this cake is perfect for celebrations or cozy afternoons.
🧁 History & Inspiration
The pound cake originated in Europe in the early 1700s and was traditionally made using a pound each of butter, sugar, eggs, and flour. Cream cheese, a beloved American invention from the 1870s, added later, makes modern pound cakes richer and more tender. The addition of strawberries brings a refreshing brightness and is especially popular in the South, where berry picking and summer cakes go hand in hand.
🍓 Ingredients
For the Cake:
- 1 ½ cups (340g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups diced fresh strawberries (or well-drained frozen berries tossed in 1 tbsp flour)
For the Glaze (optional but heavenly):
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- ½ tsp vanilla extract
🍰 Instructions
Step 1: Preheat & Prep
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or tube pan.
Step 2: Cream Butter & Cream Cheese
- In a large bowl, beat butter and cream cheese on medium speed until completely smooth and fluffy (about 2–3 minutes).
Step 3: Add Sugar & Eggs
- Gradually add the sugar and beat until light and fluffy, about 3–5 minutes more.
- Add eggs one at a time, mixing well after each. Scrape down the sides often.
Step 4: Add Vanilla & Dry Ingredients
- Mix in the vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add to the wet mixture, mixing just until incorporated.
Step 5: Fold in Strawberries
- Gently fold in the floured strawberries. Don’t overmix or the cake will turn pink and mushy.
Step 6: Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes or until a toothpick comes out clean from the center.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
🍓 Glaze Method
- Whisk powdered sugar, vanilla, and strawberry puree/milk until smooth.
- Drizzle over cooled cake.
🧬 Formation & Texture
The butter and cream cheese form a rich emulsion that creates a dense but moist crumb, while the flour-dusted berries stay suspended and juicy. The baking powder gives just enough lift without compromising the traditional pound cake weight. Every bite is sweet, tangy, and velvety smooth.
💌 Conclusion for the Cake Lovers
This Strawberry Cream Cheese Pound Cake is the embodiment of love baked into a pan — sweet memories, lazy Sundays, berry-stained fingers, and laughter. Whether you’re sharing it with someone special or savoring a quiet slice with coffee, this cake is made for moments worth remembering.
Would you like a printable version, or want to turn this into cupcakes or mini loaves too? 🍓