Strawberry Cream Cheese Pound Cake with Pink Glaze

Gather the following ingredients to create your very own Strawberry Cream Cheese Pound Cake with Pink Glaze:

• For the Cake:
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 3/4 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup strawberry puree (fresh or frozen strawberries blended)
• 1 tsp vanilla extract
• 1/2 tsp strawberry extract (optional, but enhances flavor)
• A few drops of pink or red food coloring (optional for color boost)
• For the Pink Glaze:
• 1 1/2 cups powdered sugar
• 2-3 tbsp strawberry puree or milk for a lighter glaze
• 1/2 tsp vanilla or strawberry extract
• Food coloring (optional)
• Garnish:
• Fresh strawberries and blueberries

Instructions

Follow these easy steps to make your Strawberry Cream Cheese Pound Cake:

• Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch Bundt or tube pan.
• Step 2: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy (about 2-3 minutes).
• Step 3: Gradually add the granulated sugar, beating until the mixture is light and fluffy (about 5 minutes).
• Step 4: Add the eggs one at a time, beating well after each addition.
• Step 5: In a separate bowl, whisk together the sifted flour, baking powder, and salt.
• Step 6: Gradually add the flour mixture to the creamed mixture, alternating with the strawberry puree. Stir in the vanilla extract, strawberry extract, and food coloring if using. Mix until just combined.
• Step 7: Pour the cake batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
• Step 8: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Pink Glaze

• Step 1: In a bowl, whisk together the powdered sugar, strawberry puree or milk, and vanilla or strawberry extract. Add food coloring if desired, and whisk until smooth and pourable.
• Step 2: Once the cake has cooled, gently pour the glaze generously over the top, allowing it to drip down the sides. Let it sit for a few moments before garnishing with fresh strawberries and blueberries.

Pro Tips for Making Strawberry Cream Cheese Pound Cake

Here are some tips to ensure your cake turns out perfectly every time:

• Make sure your butter and cream cheese are at room temperature for easy mixing.
• Be cautious not to overmix the batter; stop when the ingredients are just combined for a tender cake.
• If using frozen strawberries for the puree, thaw and drain excess liquid to avoid excess moisture.
• Test the cake for doneness with a toothpick; it should come out clean or with a few moist crumbs attached.
• Allow the cake to cool completely for better slicing and glazing.

FAQs

• Q: Can I use another fruit puree?
  A: Yes, you can substitute strawberry puree with other fruit purees like raspberry or blueberry for different flavor profiles.
• Q: Can I bake this cake in a different pan?
  A: Absolutely! You can use regular cake pans, just adjust the baking time accordingly.
• Q: How should I store leftovers?
  A: Store the cake in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.
• Q: Can this be made gluten-free?
  A: You can use a gluten-free flour blend to make this cake gluten-free.
• Q: How do I know when the cake is baked?
  A: A toothpick inserted into the center should come out clean, which indicates the cake is fully baked.

Conclusion

If you’re looking for a showstopper dessert that combines rich flavors with stunning presentation, this Strawberry Cream Cheese Pound Cake with Pink Glaze is the perfect choice. It’s moist, flavorful, and perfect for any gathering. Impress your guests with this delightful cake that’s sure to become a favorite recipe in your collection!