This delicious strawberry cream cheese pound cake recipe is the perfect option if you’re looking for a delicious and easy-to-make cake.
If you are a strawberry lover looking for a delicious and easy-to-make cake recipe, this strawberry cream cheese pound cake is the perfect option.
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.
Plus, this easy dessert recipe is super simple to make – even if you’re not an experienced baker.
Enjoy a slice of strawberry cheesecake pound cake for breakfast with a cup of coffee or serve it as dessert after dinner.
See Also: Strawberry Dump Cake | Berry Pound Cake | Delicious Cake Recipes
How to Make a Cream Cheese Strawberry Pound Cake
Equipment Needed to Make Strawberry Cream Cheese
Pound Cake
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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 or use homemade cake release, 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.
In a medium bowl, mix together confectioners’ sugar, heavy cream and strawberry glaze. Pour over the strawberry cake.
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.
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.
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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.