Homemade Strawberry Pound Cake Recipe – A Creamy, Fruity Delight
Looking for a moist, flavorful dessert with a fruity twist? This Homemade Strawberry Pound Cake blends the rich, buttery texture of a classic pound cake with creamy strawberry goodness, serving 10-12 people. Easy to bake, it’s perfect for special occasions or a cozy treat. Follow this guide to create a standout Strawberry Pound Cake that everyone will love!
Why You’ll Love This Strawberry Pound Cake
This dessert shines with its unique appeal. First, the cream cheese adds a smooth, velvety richness. Next, fresh strawberries bring a natural sweetness that elevates the flavor. Finally, its tender crumb makes this Strawberry Pound Cake a versatile treat, ideal with tea or as a standalone indulgence.
Ingredients for Your Strawberry Pound Cake
Here’s what you’ll need to bake this delicious Strawberry Pound Cake:
Cake Batter
- 1 cup (2 sticks, 226g) unsalted butter, softened : Creates a rich, buttery base.
- 8 oz (225g) cream cheese, softened : Adds a creamy tang.
- 3 cups (600g) granulated sugar : Sweetens and tenderizes.
- 6 large eggs : Ensure moisture and structure.
- 3 cups (375g) all-purpose flour : Builds the dense texture.
- 1 teaspoon vanilla extract : Enhances the overall taste.
- 1/2 teaspoon salt : Balances the sweetness.
- 1 cup (150g) fresh strawberries, pureed : Infuses fruity flavor.
Optional Topping
- Powdered sugar : For a light dusting.
- Fresh strawberry slices : For a decorative touch.
How to Make Your Strawberry Pound Cake
Follow these steps to bake a perfect Strawberry Pound Cake:
1. Preheat and Prepare
Set your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure easy release after baking.
2. Cream the Base
Beat the softened butter and cream cheese together in a large bowl with an electric mixer until smooth, about 2-3 minutes. Gradually mix in the sugar, beating until light and fluffy, roughly 3-4 minutes. Add the eggs one at a time, blending well after each.
3. Mix the Strawberry Batter
Stir in the vanilla extract and pureed strawberries until evenly combined. In a separate bowl, whisk the flour and salt together. Slowly add these dry ingredients to the wet mixture, mixing on low speed just until blended. Avoid overmixing to keep your Strawberry Pound Cake tender. For tips, see our Guide to Moist Cakes.
4. Bake the Cake
Pour the batter into the prepared pan, smoothing the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
5. Finish and Serve
Dust the cooled Strawberry Pound Cake with powdered sugar for a classic finish. Add fresh strawberry slices on top if desired. Slice and serve at room temperature for the best texture.
Tips for a Perfect Strawberry Pound Cake
- Use room-temperature ingredients : This helps the butter and cream cheese blend smoothly.
- Puree strawberries well : A fine puree ensures an even flavor throughout the cake.
- Test doneness early : Check at 65 minutes to prevent overbaking your Strawberry Pound Cake.
Variations for Your Strawberry Pound Cake
Want to tweak this Strawberry Pound Cake? Try these ideas:
- Lemon Twist : Add zest from one lemon for a citrus boost.
- Glaze Option : Drizzle with a powdered sugar and strawberry juice mix.
- Berry Blend : Use half strawberries, half raspberries. Explore more with our Berry Cake Recipe.
Storage and Serving
Store this Strawberry Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. It freezes well for 2 months—wrap tightly in plastic wrap and foil, then thaw overnight before serving.
Conclusion: A Homemade Strawberry Pound Cake to Savor
This Homemade Strawberry Pound Cake recipe delivers a creamy, fruity twist on a classic dessert. Perfect for gatherings or a quiet treat, it’s a must-try for cake lovers. Bake it today and share your thoughts in the comments! For more homemade delights, visit our Classic Pound Cake Recipe on Vicky’s Recipes.
