Strawberry Cream Cheese Pound Cake with White Glaze

The Strawberry Cream Cheese Pound Cake with White Glaze is a delightful dessert that blends rich cream cheese and fresh strawberries into a moist, flavorful cake. Perfect for celebrations, brunches, or simply as a sweet treat, this pound cake stands out with its creamy texture and luscious glaze. Its vibrant color and fruity flavor make it an eye-catching centerpiece for any occasion.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of strawberries and cream cheese creates a sweet yet tangy taste that everyone will love.
• Moist Texture: Thanks to the cream cheese, this pound cake remains incredibly moist and tender.
• Easy to Make: With straightforward steps, even beginner bakers can enjoy success with this recipe.
• Versatile Serving Options: Serve it as a dessert, at brunch, or alongside coffee for a delightful pairing.
• Stunning Presentation: The white glaze adds elegance and makes it visually appealing for guests.

Tools and Preparation

Before diving into the baking process, gather your tools to make preparation smoother.

Essential Tools and Equipment

• Bundt pan
• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Whisk
• Wire rack

Importance of Each Tool

• Bundt pan: This unique shape allows for even baking and gives the cake its beautiful presentation.
• Electric mixer: Ensures that your butter and cream cheese mix thoroughly for that light, fluffy texture.
• Wire rack: Cooling on a wire rack prevents sogginess by allowing air circulation around the cake.

Ingredients

For the Cake:

• 1 cup (3 sticks) unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup finely chopped fresh strawberries or strawberry puree
• A few drops of red or pink food coloring (optional for color boost)

For the White Glaze:

• 2 cups powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Optional: 1 tbsp cream cheese for extra richness (softened)

this recipe

How to Make Strawberry Cream Cheese Pound Cake with White Glaze

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour your Bundt pan to ensure easy release after baking.

Step 2: Prepare the Cake Batter

In a large bowl, cream together the softened butter and cream cheese until smooth.

1. Add in the granulated sugar and beat until the mixture is light and fluffy (approximately 4-5 minutes).
2. Incorporate eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients until just combined.

1. Gently fold in chopped strawberries or puree.
2. If desired, add food coloring to achieve your preferred hue.

Pour the batter into the prepared Bundt pan and smooth out the top with a spatula.

Step 3: Bake the Cake

Place your Bundt pan in the preheated oven. Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.

Once done, let the cake cool in its pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Step 4: Prepare the White Glaze

In a mixing bowl, whisk together powdered sugar, heavy cream (or milk), vanilla extract, and optional cream cheese until smooth and pourable.

Drizzle this glaze generously over your cooled pound cake for that perfect finishing touch.

How to Serve Strawberry Cream Cheese Pound Cake with White Glaze

Serving your Strawberry Cream Cheese Pound Cake with White Glaze can elevate any occasion. Whether it’s a casual family gathering or a festive celebration, here are some delightful serving suggestions to consider.

With Fresh Sliced Strawberries

• Pair slices of the cake with fresh strawberries for a burst of flavor and freshness. The combination enhances the strawberry essence in the cake.

A Dollop of Whipped Cream

• Add a generous dollop of whipped cream on top for a creamy contrast. The lightness of the cream complements the rich texture of the pound cake beautifully.

Side of Vanilla Ice Cream

• Serve warm slices alongside vanilla ice cream. The cold ice cream melts slightly against the warm cake, creating a heavenly dessert experience.

Drizzled with Extra Glaze

• For those who love sweetness, drizzle extra white glaze over each slice before serving. This adds an extra layer of indulgence to every bite.

With Fresh Mint Leaves

• Garnish with fresh mint leaves for a pop of color and freshness. This adds a lovely visual appeal and a hint of herbal aroma that pairs well with strawberries.

How to Perfect Strawberry Cream Cheese Pound Cake with White Glaze

Perfecting your Strawberry Cream Cheese Pound Cake with White Glaze can take your baking to the next level. Here are some tips to ensure your cake turns out amazing every time.

• Use Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for better mixing and texture.
• Measure Flour Accurately: Use the spoon-and-level method to measure flour accurately, preventing a dense cake.
• Don’t Overmix: Mix until just combined when adding dry ingredients to maintain a light and fluffy texture.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature for even baking.
• Cool Properly: Allow the cake to cool in the pan for 15 minutes before inverting it to prevent breaking or sticking.
• Store Correctly: Keep leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for Strawberry Cream Cheese Pound Cake with White Glaze

Pairing side dishes with your Strawberry Cream Cheese Pound Cake with White Glaze can enhance your dessert table. Here are some excellent options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds color and nutritional value while balancing sweetness.
2. Coconut Macaroons: These chewy treats provide a different texture that contrasts nicely with the pound cake’s softness.
3. Chocolate-Covered Strawberries: An elegant addition that mirrors the flavors in the cake, making it a perfect pairing.
4. Peach Compote: A warm compote brings out fruity flavors and adds moisture when served over slices of cake.
5. Lemon Sorbet: This icy treat offers tartness that cuts through sweetness, refreshing the palate after each bite.
6. Cheese Platter: Include mild cheeses like Brie or mascarpone to create a savory contrast next to sweet desserts.

Common Mistakes to Avoid

When making Strawberry Cream Cheese Pound Cake with White Glaze, it’s essential to avoid common pitfalls that can affect the outcome. Here are some mistakes you should be aware of:

• Skipping ingredient temperature: Using cold butter or cream cheese can lead to a lumpy batter. Always ensure these ingredients are softened for a smooth mixture.
• Overmixing the batter: Overmixing can make the cake dense and tough. Mix just until combined after adding flour, and gently fold in strawberries.
• Incorrect oven temperature: An oven that’s too hot can cause the cake to brown too quickly. Always preheat your oven to 325F (163C) as specified in the recipe.
• Not greasing the pan properly: A poorly greased Bundt pan can lead to sticking and tearing when you remove the cake. Make sure to grease and flour it thoroughly.
• Ignoring cooling time: Removing the cake from the pan too soon can result in a collapsing cake. Allow it to cool for at least 15 minutes before inverting onto a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Strawberry Cream Cheese Pound Cake with White Glaze in an airtight container.
• item It can last up to 5 days in the refrigerator.
• item If possible, keep the glaze separate until ready to serve for best texture.

Freezing Strawberry Cream Cheese Pound Cake with White Glaze

• item Wrap slices or whole cakes tightly in plastic wrap.
• item Use aluminum foil over the plastic wrap for extra protection.
• item The cake can be frozen for up to 3 months without losing flavor or texture.

Reheating Strawberry Cream Cheese Pound Cake with White Glaze

• Oven: Preheat your oven to 350F (175C). Place slices on a baking sheet and heat for about 10-15 minutes or until warmed through.
• Microwave: Place a slice on a microwave-safe plate and heat for about 10-15 seconds. Be careful not to overheat, or it may dry out.
• Stovetop: Use a skillet over low heat. Add a little butter, then place your slice in until warmed, about 2-3 minutes per side.

Frequently Asked Questions

Can I use frozen strawberries for Strawberry Cream Cheese Pound Cake with White Glaze?

Yes, you can use frozen strawberries; however, they may release more moisture. Drain excess liquid before mixing them into the batter.

How do I prevent my pound cake from sinking?

Ensure your ingredients are at room temperature and avoid overmixing after adding flour. Also, check that your oven is properly calibrated.

What should I serve with Strawberry Cream Cheese Pound Cake?

This cake pairs well with fresh whipped cream, vanilla ice cream, or even additional fresh strawberries on top!

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a one-to-one gluten-free flour blend for similar results.

How long does the white glaze last?

The white glaze can be stored in an airtight container in the refrigerator for up to a week. Just whisk again before using.

Final Thoughts

Strawberry Cream Cheese Pound Cake with White Glaze is a delightful dessert that combines rich flavors and a moist texture. Its versatility allows you to customize it with different fruits or glazes based on your preference. Don’t hesitate to try this recipe; it’s sure to impress at any gathering!

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Strawberry Cream Cheese Pound Cake with White Glaze

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• Author: Sofia
• Total Time: 1 hour 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the deliciousness of Strawberry Cream Cheese Pound Cake with White Glaze, a delightful dessert that masterfully combines creamy richness and fresh flavors. This moist pound cake features a luscious blend of cream cheese and ripe strawberries, making it perfect for any occasion—from festive celebrations to relaxed brunches. The elegant white glaze not only enhances its visual appeal but also adds a sweet finishing touch that complements the fruity cake beautifully. Whether you’re serving it alongside coffee or as a centerpiece at your next gathering, this pound cake is sure to impress and satisfy every sweet tooth.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 cup finely chopped fresh strawberries or strawberry puree
• For the white glaze: 2 cups powdered sugar
• 2–3 tbsp heavy cream or milk

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Instructions

1. Preheat your oven to 325°F (163°C) and prepare a Bundt pan by greasing and flouring it.
2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add sugar, beating until fluffy.
3. Incorporate eggs one at a time along with vanilla extract. In another bowl, whisk flour and salt; slowly combine with the wet mixture. Fold in strawberries.
4. Pour batter into the prepared Bundt pan and smooth the top. Bake for 75-85 minutes or until a toothpick inserted comes out clean.
5. Allow the cake to cool for about 15 minutes before inverting onto a wire rack to cool completely.
6. For the glaze, mix powdered sugar with heavy cream (or milk) and vanilla until smooth and drizzle over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 30g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 95mg

Keywords: Ensure ingredients are at room temperature for better mixing. Use fresh strawberries for vibrant flavor; frozen can be used but may yield more moisture. Store leftovers in an airtight container for up to five days.