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Strawberry Cream Cheese Pound Cake Recipe

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★★★★★

4.3 from 121 reviews

Strawberry Cream Cheese Pound Cake is a deliciously moist and tender cake combining rich cream cheese and fresh strawberries with a hint of vanilla. Perfect for breakfast, afternoon tea, or dessert, this cake features a luscious strawberry swirl that enhances every bite with sweet and tangy fruitiness.

Ingredients

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Cake Batter

  • 1 cup (225g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups (360g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) buttermilk, room temperature

Strawberry Swirl

  • 1 cup fresh or frozen strawberries, chopped
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

  1. Prep the Oven & Pan: Preheat the oven to 325°F (163°C). Grease a 10-inch bundt pan or 9×5 loaf pan and lightly dust it with flour to prevent sticking.
  2. Make the Strawberry Swirl: In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Lightly mash with a fork until the mixture is chunky but well combined. Set aside to allow flavors to meld.
  3. Cream Butter & Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, ensuring no lumps remain. Gradually add the sugar and continue beating until the mixture is light and fluffy, about 3–4 minutes.
  4. Add Eggs & Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
  6. Mix Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to avoid overmixing, which can make the cake dense.
  7. Add Strawberry Swirl: Pour half of the cake batter into the prepared pan. Spoon half of the strawberry mixture evenly over the batter. Add the remaining batter on top, then drop spoonfuls of the remaining strawberry mixture and swirl gently with a knife to create a marbled effect.
  8. Bake: Bake the cake for 1 hour 10 minutes in the preheated oven. Start checking for doneness at 1 hour by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  9. Cool & Serve: Allow the cake to cool in the pan for 15 minutes. Then carefully turn out onto a wire rack and let cool completely before slicing. This helps the cake set and maintain its shape.

Notes

  • Ensure all ingredients are at room temperature to create a smoother batter and avoid lumps.
  • Do not overmix once flour is added; overmixing can toughen the cake.
  • For extra strawberry flavor, gently fold in some finely chopped strawberries into the batter before baking.
  • Store the pound cake covered tightly at room temperature for up to 2 days, or refrigerate and consume within 5 days for freshness.

Keywords: strawberry cream cheese pound cake, cream cheese pound cake, strawberry pound cake, dessert, cake recipe, baking, berry swirl cake

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