Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x5 inch loaf pan. For a tube pan, you can also use baking spray with flour. This step is crucial for preventing sticking and ensuring an evenly baked cake.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures all the leavening agents and salt are evenly distributed throughout the flour, leading to a better rise.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened unsalted butter and softened cream cheese together until light and fluffy. This process, known as creaming, incorporates air, which is vital for a tender cake. Ensure both ingredients are at their optimal softened temperature; not melted, but yielding to gentle pressure.1 cup unsalted butter, 8 ounces cream cheese
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating until well combined and the mixture is pale and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed. This step also contributes to the cake's light texture and sweetness.2 ½ cups granulated sugar
- Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. If the mixture seems to separate slightly, don't worry; it will come together. Beat in the vanilla extract. The eggs provide structure and richness.5 large eggs, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ½ cup sour cream
- Gently fold in the finely chopped fresh strawberries using a spatula. Be careful not to overmix, as this can cause the strawberries to break down too much and bleed color excessively into the batter.1 cup fresh strawberries
- If making the strawberry swirl, combine the pureed strawberries, 1 tablespoon of granulated sugar, and lemon juice in a small bowl. Stir until the sugar dissolves. The lemon juice will help brighten the strawberry flavor.½ cup fresh strawberries, 1 tablespoon granulated sugar, ½ teaspoon lemon juice
- Pour about two-thirds of the pound cake batter into the prepared pan. Drizzle about half of the strawberry swirl mixture over the batter. Spoon the remaining batter on top, then drizzle the rest of the strawberry swirl mixture. Use a knife or skewer to gently swirl the strawberry mixture through the batter, creating a marbled effect. Avoid over-swirling, as you want distinct ribbons of flavor and color.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
- Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. Allowing it to cool in the pan initially helps prevent it from breaking when you attempt to remove it.
- While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, alternating with the milk or heavy cream, until the desired consistency is reached. Beat in the vanilla extract. The glaze should be thick but pourable.4 ounces cream cheese, ½ cup powdered sugar, 1-2 tablespoons milk or heavy cream, ½ teaspoon vanilla extract
- Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
Notes
Properly storing your Ultimate Strawberry Cream Cheese Pound Cake will ensure its deliciousness for days to come.
- Room Temperature Storage: If left unfrosted or very lightly glazed, the cake can be stored at room temperature in an airtight container for up to 2 days. Ensure it is completely cooled before storing.
- Refrigerated Storage: For cakes with cream cheese frosting or glaze, it’s best to refrigerate them. Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.
- Freezing: This pound cake freezes beautifully, making it perfect for advance preparation.
- Whole Cake: Once completely cooled and unfrosted (or frosted with a stable frosting that freezes well), wrap the cake tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months.
- Slices: You can also freeze individual slices wrapped similarly. This is convenient for enjoying a single serving later.
- To Thaw: Thaw frozen cake at room temperature for several hours or overnight in the refrigerator. If frosted, allow it to thaw in the refrigerator to prevent condensation.
- Reheating: Pound cake is typically enjoyed at room temperature or slightly warmed.
- To Warm: If desired, gently warm slices in a low oven (around 300°F or 150°C) for about 10-15 minutes, or microwave briefly in 10-second intervals until just warmed through. Be cautious not to overheat, which can dry out the cake.