Strawberry Cream Cheese Pound Cake with Vanilla Glaze -

Gather the following ingredients for the cake and glaze:

For the Cake:
- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 cups fresh strawberries, chopped and tossed with 1 tbsp flour
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 3/4 cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
For the Vanilla Cream Glaze:
- 1 1/2 cups powdered sugar, sifted
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt

Optional Garnish:
- Fresh whole and halved strawberries
- Extra glaze drizzle or white chocolate shavings

Instructions

Follow these steps to create your delicious cake:

Step 1: Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt pan.
Step 2: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy, about 3-4 minutes.

Step 3: Gradually add in the granulated sugar and continue beating until the mixture is light and fluffy, about 4-5 minutes.
Step 4: Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 5: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients until fully incorporated.

Step 6: Gently fold in the floured chopped strawberries by hand, ensuring they’re evenly distributed throughout the batter—this helps prevent them from sinking to the bottom during baking.
Step 7: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 8: Bake in the preheated oven for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for 15-20 minutes before inverting onto a cake plate to cool completely.
Step 10: While the cake is cooling, prepare the vanilla glaze by whisking together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
Step 11: Adjust the glaze consistency as needed by adding more powdered sugar or milk. Once the cake is fully cooled, drizzle the glaze generously over the top.

Step 12: For a beautiful finish, decorate the cake with fresh whole and halved strawberries. Optionally, let it chill for 15-20 minutes to set the glaze before serving.

Pro Tips for Making Strawberry Cream Cheese Pound Cake

1. Make sure your butter and cream cheese are at room temperature to achieve the best creaming results.

2. Don’t skip the step of tossing the strawberries in flour; this simple technique helps them stay suspended in the cake batter.

3. Keep an eye on the baking time; every oven is different, and it’s better to check for doneness a few minutes early.

4. Experiment with the amount of vanilla in the glaze to suit your taste preference.

5. Allow the glaze to set slightly before slicing for a cleaner presentation.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?
Yes, but ensure they are thawed and well-drained to prevent excess moisture in the batter.

2. How should I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness.

3. Can this cake be made ahead of time?
Absolutely! It keeps well for several days and can be made in advance, just add the glaze before serving.

4. What can I substitute for cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese substitute if you’re looking for alternatives.

5. Can I add a different fruit?
Yes! This recipe is versatile, and you can substitute strawberries with blueberries, raspberries, or chopped peaches depending on your preference.

Conclusion

This Strawberry Cream Cheese Pound Cake with Vanilla Glaze will quickly become a favorite with its fluffy texture and delightful fruity flavor. Perfect for any special occasion or as an everyday treat, you’ll find yourself returning to this recipe again and again. Give it a try, and enjoy every slice!

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