Description
Indulge in the delightful Strawberry Cream Cheese Pound Cake, a dessert that beautifully marries the rich flavors of cream cheese with fresh strawberries. This moist and fluffy cake is perfect for any occasion, whether it’s a birthday celebration, a summer picnic, or an afternoon tea. With layers of luscious strawberry cream filling and a glossy strawberry glaze, this cake not only tastes fantastic but also makes a stunning centerpiece on your dessert table. It’s easy to make, making it suitable for bakers of all skill levels. Surprise your guests with this elegant treat that is sure to impress!
Ingredients
Scale
- 1 cup (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour, sifted
- 2 tsp pure vanilla extract
- 1 tsp almond extract (optional)
- 1 tsp salt
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup strawberry jam or preserves
- 1 cup fresh chopped strawberries
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or juice
- 1 tbsp milk (as needed for consistency)
- Pinch of salt
- Fresh halved strawberries (for decoration)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour three 8-inch cake pans.
- In a large mixing bowl, cream together butter and cream cheese until light and fluffy.
- Gradually add sugar and continue to beat for 4-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and almond extract.
- Sift the cake flour and salt together, then gradually add to the wet mixture, mixing until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 30-40 minutes or until a toothpick inserted comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a bowl, beat the heavy cream until soft peaks form.
- Add powdered sugar and vanilla; beat until stiff peaks form. Set aside.
- In another bowl, beat cream cheese until smooth; then add strawberry jam/preserves.
- Fold whipped cream into strawberry cream cheese mixture until fully combined.
- Gently fold in chopped fresh strawberries.
- Place one cake layer on a serving plate. Spread a generous layer of strawberry cream filling on top.
- Add second layer of cake and repeat with more filling.
- Top with final layer, frost entire cake with remaining strawberry cream filling or a light layer of whipped cream for a smooth finish.
- Chill the cake in the fridge for at least 30 minutes to set.
- Mix powdered sugar with strawberry puree and a bit of milk until smooth and pourable.
- Drizzle glaze generously over chilled cake, allowing it to drip down sides.
- Top with halved fresh strawberries before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg