Delicious Strawberry Cream Cheese Pound Cake

Okay, friend! Let’s talk about this Strawberry Cream Cheese Pound Cake. I’m going to share my go-to recipe. It’s a family favorite around here, and for good reason. It’s the perfect treat for busy weeknights or weekend brunches. I promise this Strawberry Cream Cheese Pound Cake is a winner. Ready? Let’s do this!

INGREDIENTS You’ll Need:

Okay, my friend, here’s what you need for this sanity-saving Strawberry Cream Cheese Pound Cake. Don’t worry; it’s mostly stuff you probably already have. And if you don’t, I’ve got you covered with swaps!

• 3 cups all-purpose flour: Trust me, plain old all-purpose works best.
• 1/2 teaspoon baking powder: For that perfect rise.
• 1/4 teaspoon salt: Just a pinch to balance the sweetness in this Strawberry Cream Cheese Pound Cake.
• 1 cup (2 sticks) unsalted butter, softened: I always use salted when I am in a pinch.
• 8 ounces cream cheese, softened: You can grab this at Target while doing your regular grocery run.
• 2 1/2 cups granulated sugar: Because we deserve a little sweetness!
• 4 large eggs: I get mine straight from our neighbor’s chickens when I can.
• 1 teaspoon vanilla extract: Don’t skimp on the vanilla!
• 1 cup sour cream: This keeps the Strawberry Cream Cheese Pound Cake moist.
• 1 cup fresh strawberries, hulled and chopped: Fresh is best, but frozen (thawed and drained) works in a pinch.
• 2 tablespoons all-purpose flour (for coating strawberries): This prevents the strawberries from sinking.
• Powdered sugar (for dusting, optional): For a pretty presentation.

No worries if you don’t have sour cream. I use plain Greek yogurt all the time in my Strawberry Cream Cheese Pound Cake, and it works like a charm! You can also try using margarine if you don’t have any butter. Trust me, the kids will eat it anyway.

Here’s a Strawberry Cream Cheese Pound Cake trick that saved my sanity: I always double the recipe and freeze half. It’s perfect for those unexpected company. This Strawberry Cream Cheese Pound Cake doesn’t have to break the bank. Buy store brand items, and you’ll still have an amazing dessert that tastes like a million bucks. My family loves when I add extra strawberries. It is so good!

Let’s Make it Happen!

Alright, my friend, let’s get to the good stuff. Here’s how to make this yummy Strawberry Cream Cheese Pound Cake. Don’t worry; it’s easier than it looks!

1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking. I like to use baking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter, and cream cheese until smooth and fluffy. This usually takes about 3-5 minutes with an electric mixer. I swear by my KitchenAid mixer, but even a hand mixer will work.
4. Gradually add the sugar, beating until light and fluffy. This usually takes another 2-3 minutes. Don’t rush this step. It’s important for a tender cake.
5. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Here’s where I used to mess up my Strawberry Cream Cheese Pound Cake – don’t make my mistake!
6. In a small bowl, toss the chopped strawberries with 2 tablespoons of flour. This prevents them from sinking to the bottom of the cake.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Beat until just combined. Don’t overmix!
8. Gently fold in the strawberries. Be careful not to mash them.
9. Pour the batter into the prepared loaf pan and spread evenly.
10. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. In my chaotic kitchen, this Strawberry Cream Cheese Pound Cake usually takes closer to 70 minutes, but every oven is different. Perfect time to fold that laundry pile!
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Your Strawberry Cream Cheese Pound Cake should smell amazing by now. Don’t panic if your Strawberry Cream Cheese Pound Cake looks a little cracked on top – it’s supposed to!
12. Dust with powdered sugar, if desired.

While your Strawberry Cream Cheese Pound Cake is doing its thing, pour yourself that well-deserved coffee! The key to a perfectly moist Strawberry Cream Cheese Pound Cake is not to overbake it. I always start checking it around 60 minutes. This easy strawberry cake recipe is a keeper! If you’re in the mood for something similar, you should check out this Cinnamon Roll Honeybun Cheesecake.

How We Love to Eat This!

Okay, so the Strawberry Cream Cheese Pound Cake is ready. Now what? Here’s how my family devours it.

The kids devour this Strawberry Cream Cheese Pound Cake when I serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup. It’s their favorite dessert, and it’s so easy to throw together. This Strawberry Cream Cheese Pound Cake is perfect for those crazy weeknight dinners when you need a little something sweet to end the meal.

I also love serving this Strawberry Cream Cheese Pound Cake at brunch with a side of fresh fruit and yogurt. It’s a crowd-pleaser and looks so pretty on a platter. For a seasonal variation, try adding a little lemon zest to the batter in the spring. It adds a bright, fresh flavor that complements the strawberries perfectly. My friends always rave about this Strawberry Cream Cheese Pound Cake when I bring it to potlucks. It’s always the first thing to disappear!

Leftovers? What leftovers? Just kidding! If you do happen to have any Strawberry Cream Cheese Pound Cake leftover, it’s delicious toasted with a little butter. You can also crumble it over yogurt or ice cream for a quick and easy dessert. We love this Strawberry Cream Cheese Pound Cake anytime of year. If you like this recipe, you may love this Hawaiian Pineapple Carrot Cream Cake.

FAQs: Your Questions Answered

Okay, I get it. You’ve got questions. Here are some of the most common ones I get asked about this Strawberry Cream Cheese Pound Cake.

• Can my picky eater handle this Strawberry Cream Cheese Pound Cake?

  Honestly, it depends on the picky eater. But most kids love the sweetness of the cake and the juicy strawberries. I’ve found that cutting the cake into small, bite-sized pieces helps.

• What if I burn my Strawberry Cream Cheese Pound Cake? (Asking for a friend… okay, it was me!)

  We’ve all been there! If the top starts to get too dark, tent it with foil for the last 15-20 minutes of baking. If it’s already burned, you can try to salvage it by cutting off the burnt parts.

• Can I make this Strawberry Cream Cheese Pound Cake ahead for meal prep?

  Absolutely! This Strawberry Cream Cheese Pound Cake is even better the next day. Just wrap it tightly in plastic wrap and store it at room temperature. You can also freeze it for up to 2 months.

• Can I use frozen strawberries?

  Yes, you can, but make sure to thaw them completely and drain off any excess liquid. Otherwise, your cake might be soggy.

• What if I don’t have cream cheese?

  Okay, this one is tricky. The cream cheese is what gives this cake its signature flavor and texture. But if you’re in a pinch, you can try using mascarpone cheese or even a thick Greek yogurt.

• Can I add a glaze?

  Of course! A simple powdered sugar glaze with a little milk or lemon juice would be delicious.

• My cake is sinking in the middle! What did I do wrong?

  This usually happens when the cake is underbaked or if you opened the oven door too early. Make sure to bake it until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.

The BEST Strawberry Cream Cheese Pound Cake offers some great troubleshooting tips as well!

Final Thoughts:

This Strawberry Cream Cheese Pound Cake is special to my family because it’s a reminder that even in the midst of chaos, we can always find time for a little sweetness. It’s a simple pleasure that brings us together, and I hope it does the same for you and your family.

My Strawberry Cream Cheese Pound Cake Mom Hacks:

• Double the recipe and freeze half for later.
• Use store-bought ingredients to save time and money.
• Don’t be afraid to experiment with different flavors and toppings.

Here are a few family-tested Strawberry Cream Cheese Pound Cake variations:

• Lemon Strawberry Pound Cake: Add the zest of one lemon to the batter.
• Chocolate Strawberry Pound Cake: Add 1/2 cup of cocoa powder to the dry ingredients.
• Strawberry Swirl Pound Cake: Swirl a mixture of strawberry jam and melted butter into the batter before baking. You can find a Strawberry Swirl Cream Cheese Pound Cake Recipe here for more ideas.

My son, loves the plain Strawberry Cream Cheese Pound Cake. My daughter, loves the version with chocolate. And me, I am happy with anything.

I hope you try this Strawberry Cream Cheese Pound Cake recipe and make it your own. Don’t be afraid to get creative and have fun in the kitchen! Remember, cooking is all about love and sharing, and this recipe is a perfect way to do both. Check out Strawberry Cream Cheese Pound Cake Recipe for more options!

You can do this, Momma! Enjoy this Strawberry Cream Cheese Pound Cake!

 

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