Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, beat the softened butter and cream cheese together until smooth.
- Gradually add in the granulated sugar and continue mixing until the mixture is light and fluffy.
- Add the eggs, one at a time, ensuring each is fully integrated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the vanilla extract and chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
When it comes to serving this delightful pound cake, there are numerous options! Slice the cake and serve it with a dollop of whipped cream for added richness or pair it with a scoop of vanilla ice cream. For a fresh twist, sprinkle some powdered sugar on top and add a few whole strawberries for a beautiful presentation. It also pairs wonderfully with a cup of coffee or tea, making it an excellent choice for afternoon gatherings.
Keeping leftovers fresh
To store your Strawberry Cream Cheese Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. This will keep it fresh for up to 4-5 days at room temperature. If you want to keep it longer, consider freezing it! Just slice the cake, wrap each slice individually, and freeze for up to three months. To enjoy later, simply thaw at room temperature or pop it in the microwave for a few seconds. Always remember to handle leftovers with clean hands to ensure safety.
Tricks for success
If you want to perfect this recipe, here are a few pro tips:
- Make sure your butter and cream cheese are at room temperature for easier blending and a smoother batter.
- Don’t overmix once you combine the wet and dry ingredients; a few lumps are perfectly fine.
- For added flavor, try adding a little lemon zest or almond extract to enhance the sweetness of the strawberries.
- Feel free to experiment with the fruits you incorporate; seasonal fruits can make this cake versatile throughout the year.
Creative twists
While the classic Strawberry Cream Cheese Pound Cake is perfection on its own, there are plenty of ways to tweak the recipe! Consider adding nuts, like chopped walnuts or pecans, for some crunch. You can also experiment with flavorings, like swapping vanilla for almond extract. If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Feeling adventurous? Try drizzling the cooled cake with a simple glaze made from powdered sugar and lemon juice for an extra touch of sweetness.
Common questions
What is the prep time for this recipe?
Preparation for the Strawberry Cream Cheese Pound Cake typically takes about 20–30 minutes, followed by 60-70 minutes of baking time.
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw them beforehand and pat them dry to avoid excess moisture in the batter.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on the cake towards the end of the baking time to prevent overcooking.
Enjoy your baking journey and the scrumptious moments that follow!
