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Delicious Strawberry Cream Cheese Pound Cake
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Delicious Strawberry Cream Cheese Pound Cake

If you are looking for the perfect summer dessert, this delicious strawberry cream cheese pound cake is just that. It is a perfect balance of the flavors. It is a great cake for serving at BBQs or potlucks.
Prep Time20 mins
Cook Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Delicious Strawberry Cream Cheese Pound Cake
Servings: 12
Author: cakedecorist.com

Equipment

Ingredients
  

  • 1 cup unsalted butter room temperature (2 sticks)
  • 1 package cream cheese room temperature (8 ounces)
  • 3 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup plus 2 tablespoons whole buttermilk divided
  • cup strawberry glaze store-bought or homemade
  • 2 cups confectioners’ sugar
  • Fresh strawberries for garnishing

Instructions

  • Prepare the Pan and Preheat the Oven - Preheat the oven to 350 degrees Fahrenheit. Grease the bundt pan with cooking spray and also sprinkle with flour.
  • Beat Butter, Cream Cheese, and Sugar - With an electric mixer using a paddle attachment, beat the butter, cream cheese, and sugar at medium speed. Beat the mixture for 4-5 minutes until light and fluffy. Scrape the sides of the bowl occasionally to ensure the mixture gets fully combined.
  • Add Eggs and Extracts - Add the four eggs to the butter mixture, one at a time, beating well after each one is added. Next, add in the vanilla extract and also almond extract.
  • Whisk Dry Ingredients and Add Buttermilk - In a medium bowl, whisk the flour and baking powder together until mixed. Next, add the flour mixture carefully into the wet ingredients. Alternate with adding flour mixture and also the buttermilk to the butter mixture, mixing well after each addition.
  • Pour Batter into the Pan - Pour one-third of your prepared pound cake batter into the bundt pan. Pour in eight teaspoons of strawberry glaze into the batter and use a wooden skewer to swirl it. Repeat adding the batter and strawberry glaze on more time, then top with remaining batter.
  • Bake the Cake - Bake the cake for 70 minutes or until a toothpick stuck in the middle comes out clean. Let the cake cool in the pan for 15 minutes after baking. After baking, allow your bundt cake to cool on a wire rack.
  • Make Glaze and Decorate the Strawberry Cream Cheese Pound Cake - In a small bowl, whisk together the confectioners’ sugar and buttermilk until smooth. Then, drizzle the glaze onto the cooled cake and top with fresh strawberries.

Notes

This cake should be kept stored in the refrigerator in an airtight container. It can last for up to three days in the fridge. Let the cake reach room temperature before you serve it.
In order to make sure this cake has a good texture, it is very important that the cream cheese is at room temperature. Cold cream cheese often curdles when mixed with other ingredients. In addition, the eggs and butter should also be at room temperature to ensure a good consistency in the cake.
This cake can also be frozen for 3-6 months. Carefully wrap it in plastic wrap and then also cover it in aluminum foil before freezing. Allow the cake to thaw overnight in the fridge or at room temperature for two hours before serving.
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