Homemade Strawberry Cream Cheese Pound Cake

Homemade Strawberry Cream Cheese Pound Cake 

Absolutely! A Homemade Strawberry Cream Cheese Pound Cake is a magnificent dessert. It’s incredibly moist, rich, and bursting with fresh strawberry flavor. This recipe creates a dense, tender crumb that is simply irresistible.

Here’s a detailed, from-scratch recipe that’s well worth the effort.

Homemade Strawberry Cream Cheese Pound Cake

This recipe incorporates a strawberry reduction to prevent a soggy cake and uses both cream cheese and butter for ultimate richness.

Yields: 1 large loaf or bundt cake
Prep time: 30 minutes
Bake time: 60-80 minutes
Cool time: 2+ hours

Ingredients

For the Strawberry Reduction:

· 1 cup fresh strawberries, hulled and finely chopped
· 1 tablespoon granulated sugar
· 1 teaspoon lemon juice

For the Cake Batter:

· 1 ½ cups (188g) all-purpose flour
· ½ teaspoon baking powder
· ¼ teaspoon salt
· ½ cup (1 stick or 113g) unsalted butter, softened to room temperature
· 4 oz (113g) full-fat brick cream cheese, softened to room temperature
· 1 cup (200g) granulated sugar
· 3 large eggs, at room temperature
· 1 teaspoon vanilla extract
· ¼ teaspoon almond extract (optional, but highly recommended for depth)

For the Strawberry Cream Cheese Glaze (Optional but Recommended):

· 4 oz (113g) full-fat brick cream cheese, softened
· 1 cup (120g) powdered sugar, sifted
· 2-3 tablespoons of the reserved strawberry reduction
· 1-2 tablespoons milk or heavy cream, as needed
· ½ teaspoon vanilla extract
· Pinch of salt

Instructions

Part 1: Make the Strawberry Reduction

1. In a small saucepan, combine the chopped strawberries, 1 tablespoon of sugar, and lemon juice.
2. Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens to a jam-like consistency, about 8-10 minutes.
3. Remove from heat and let it cool completely. You should have about ¼ to ⅓ cup of reduction. Set aside. This step is crucial for concentrating the strawberry flavor and removing excess moisture.

Part 2: Make the Cake

1. Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan or a 6-cup Bundt pan thoroughly.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter, Cream Cheese, and Sugar: In a large bowl, using an electric mixer, beat the softened butter and cream cheese together on medium speed until smooth and completely combined, about 2 minutes. Gradually add the 1 cup of sugar and beat on medium-high speed until the mixture is very light, pale, and fluffy, about 3-4 minutes.
4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the bowl. Mix in the vanilla and almond extract.
5. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture, mixing just until the flour disappears. Do not overmix.
6. Add Strawberry Reduction: Reserve about 2 tablespoons of the reduction for the glaze. Gently fold the remaining cooled strawberry reduction into the batter until it is swirled throughout. For a marbled effect, don’t fully combine it.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-80 minutes (a Bundt may be on the shorter end, a loaf on the longer end). The cake is done when a long toothpick or skewer inserted into the center comes out with a few moist crumbs attached. The top will be golden brown and will spring back when lightly touched.
8. Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely before glazing.

Part 3: Make the Glaze and Finish

1. In a medium bowl, beat the softened cream cheese until smooth.
2. Gradually add the sifted powdered sugar, vanilla, and a pinch of salt. Mix until combined.
3. Add 2 tablespoons of the reserved strawberry reduction and mix. The glaze will be thick. Add milk or cream, one teaspoon at a time, until it reaches a pourable but still thick consistency.
4. Drizzle the glaze over the completely cooled cake. Garnish with fresh strawberry slices if desired.

Pro Tips for Success

· Room Temperature is Key: Having your butter, cream cheese, and eggs at room temperature is non-negotiable for a smooth, emulsified batter that rises properly.
· Don’t Overmix: Once you add the flour, mix only until combined. Overmixing develops gluten and leads to a tough, dense cake.
· Low and Slow Baking: Pound cake bests at a lower temperature (325°F) for a longer time. This allows the center to cook through without the outside burning.
· Prevent Soggy Strawberries: Using a reduction instead of fresh chunks is the #1 trick to avoid a wet, gummy cake.
· Cool Completely: This cake is very tender when warm. Let it cool completely in the pan and then on a rack to allow its structure to set, making it easier to slice.

Variations

· Lemon Blueberry: Use a blueberry reduction and replace the strawberry reduction in the glaze with lemon juice. Add 1 tablespoon of lemon zest to the batter.
· Plain Cream Cheese Pound Cake: Simply omit the strawberry reduction for a classic, incredibly moist cream cheese pound cake.

This cake is a true showstopper. The tang from the cream cheese balances the sweetness, and the strawberry flavor is deep and authentic. Enjoy