Indulge in the decadent fusion of flavors with our Strawberry Cream Cheese Pound Cake Recipe. Moist, rich, and bursting with the sweetness of strawberries, this dessert is sure to delight your taste buds.
There’s something truly special about a slice of homemade pound cake, especially when it’s infused with the sweet taste of fresh strawberries and the creamy richness of cream cheese.
Our delicious strawberry cream cheese pound cake recipe is a delightful treat that’s perfect for any occasion. Enjoy a slice of strawberry cheesecake pound cake for breakfast with a cup of coffee or serve it as dessert after dinner.
This delicious strawberry cream cheese bundt cake is bursting with a sweet strawberry flavor. With its fluffy texture and tender crumb, this moist pound cake is sure to be a hit with everyone who tries it.
If you are a strawberry lover looking for a delicious and easy-to-make cake recipe, this strawberry pound cake is the perfect option.
What does a strawberry cream cheese pound cake taste like?
A strawberry cream cheese pound cake offers a delightful blend of flavors and textures. The cake itself has a rich and buttery taste, with a dense yet moist crumb characteristic of pound cakes.
The addition of cream cheese adds a subtle tanginess and extra richness to the cake, while the fresh strawberries impart a burst of fruity sweetness in every bite.
Overall, it’s a harmonious combination that’s both indulgent and refreshing, making it a perfect treat for any occasion.
How to Make a Strawberry Cream Cheese Pound Cake
Ingredients
- 1 1/2 stick unsalted butter, room temperature
- 3 cups, granulated sugar
- 1 (8 oz) package cream cheese, softened
- 6 large eggs room temperature
- 3 cups all purpose flour
- 2 teaspoon vanilla extract
- 1 13.5 oz package of marzetti glaze (strawberry flavor)
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 tablespoon strawberry glaze
Instructions
Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan.
Place eggs in a bowl with warm water to bring them to room temperature.
Beat butter in stand mixer or in a large mixing bowl with an electric mixer, gradually add the sugar and allow the two to cream for 4-5 mins, until light and fluffy.
Add in cream cheese and beat until creamy.
Remove eggs from water and add them one at a time, beating after each and scraping down the bowl to make sure it’s all fully incorporated.
Add the flour one cup at a time on low speed and scrape the bowl afterwards.
Fold in vanilla extract with rubber spatula (this keeps you from beating out air and allows you an opportunity to make sure all ingredients are incorporated).
Add 1/2 of batter to the prepared pan.
To make the strawberry glaze, whisk together all ingredients starting with 3 tbsp creme and only add the 4th if the glaze isn’t pourable.
Spoon 7-8 dollops of strawberry glaze on top of the batter and then swirl with a spoon, knife or skewer.
Top the strawberry swirl with the remaining pound cake batter.
Add to the oven for a baking time of 80-90 mins (until skewer comes out clean). Rotate the pan at 45 mins. Begin checking with a wooden skewer around the 75 min mark.
Let the entire cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
How do you make strawberry pound cake frosting?
In a mixing bowl, mix together powdered sugar with heavy cream and fresh strawberry glaze. Adjust the consistency by adding more powdered sugar if needed for thicker frosting, or a little milk if it’s too thick. Once your strawberry frosting reaches the desired consistency, pour it over the cooled strawberry pound cake.
Serve cake on a serving platter garnished with sliced strawberries.
Store your cream cheese pound cake for up 3 days in the refrigerator. Let come back to room temperature before serving.
Try These Recipes:
- Recipes Using Chocolate Chips
- Strawberry Shortcake Cupcakes
- Dessert Recipes for Strawberry Season
- Strawberry Cake
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Strawberry Cream Cheese Pound Cake Recipe
Ingredients
- 1 1/2 stick unsalted butter, room temperature
- 3 cups, granulated sugar
- 1 (8 oz) package cream cheese, softened
- 6 large eggs room temperature
- 3 cups all purpose flour
- 2 teaspoon vanilla extract
- 1 13.5 oz package of marzetti glaze (strawberry flavor)
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 tablespoon strawberry glaze
Instructions
Preheat the oven to 350
Place eggs in a bowl with warm water to bring them to room temperature.
Beat butter in stand mixer or in a large mixing bowl with an electric mixer, gradually add the sugar and allow the two to cream for 4-5 mins, until light and fluffy.
Add in cream cheese and beat until creamy.
Remove eggs from water and add them one at a time, beating after each and scraping down the bowl to make sure it’s all fully incorporated.
Add the flour one cup at a time on low speed and scrape the bowl afterwards.
Fold in vanilla extract with rubber spatula (this keeps you from beating out air and allows you an opportunity to make sure all ingredients are incorporated).
Spray bundt pan with cooking spray, be sure to get the sides of the pan.
Add 1/2 of batter to the prepared pan.
To make the strawberry glaze, whisk together all ingredients starting with 3 tbsp creme and only add the 4th if the glaze isn’t pourable.
Spoon 7-8 dollops of strawberry glaze on top of the batter and then swirl with a spoon, knife or skewer.
Top the strawberry swirl with the remaining pound cake batter.
Add to the oven for a baking time of 80-90 mins (until skewer comes out clean). Rotate the pan at 45 mins. Begin checking
with a wooden skewer around the 75 min mark.
Let the entire cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve cake on a serving platter garnished with fresh berries.
Store your cream cheese pound cake for up 3 days in the refrigerator. Let come back to room temperature before serving.
Notes
I can't find the Marzetti Strawberry Glaze. How do I make my own fresh strawberry glaze?
Ingredients:
1 cups strawberries, hulled and quartered
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup water
Instructions:
In a medium saucepan, combine the strawberries, sugar, cornstarch and water. Stir gently to combine. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove the strawberry sauce from heat and let cool slightly before using as a glaze for your favorite desserts.