Strawberry Pound Cake with Cream Cheese Frosting Recipe

If you’re craving a dessert that feels like a warm hug from the inside out, this Strawberry Pound Cake with Cream Cheese Frosting Recipe is exactly what you need. Imagine a dense, buttery pound cake studded generously with juicy, diced strawberries, then topped with a silky, tangy cream cheese frosting that perfectly balances sweetness. This cake is more than just a treat; it’s a celebration of fresh flavors and comforting textures that will quickly become a favorite in your baking repertoire. Whether it’s for a special occasion or a cozy afternoon tea, this strawberry pound cake delivers pure joy in every bite.

Ingredients You’ll Need

To make this delightful cake, you only need straightforward, everyday ingredients that come together to build incredible flavor and texture. Each one plays a crucial role, from the creamy butter that creates richness to the fresh strawberries that add bursts of natural sweetness and lovely pink spots throughout the cake.

• ¾ cup unsalted butter, softened: Adds richness and a tender crumb to the pound cake base.
• 1 cup sugar: Sweetens the cake evenly without overpowering the strawberries.
• 2 tsp pure vanilla extract: Enhances flavor depth and aroma.
• 4 large eggs: Bind the batter and provide structure.
• ¼ cup milk: Keeps the cake moist and helps blend ingredients smoothly.
• 2 cups all-purpose flour: The solid foundation for a dense yet tender cake.
• 1 tsp baking soda: Leavens the batter for a slight lift without losing pound cake density.
• ¼ tsp kosher salt: Balances sweetness and amplifies flavor.
• 1 ½ cups diced strawberries: Fresh fruit adds bursts of juicy flavor and lovely color spots.
• 4 tbsp unsalted butter, softened (for frosting): Creates creamy base for the frosting.
• 4 oz cream cheese, softened: Adds tangy richness to the frosting’s flavor and texture.
• 1 ¼ cups powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
• 2-4 tbsp milk: Adjusts frosting to a smooth, creamy texture.
• 1 tsp pure vanilla extract (for frosting): Enhances the frosting’s sweetness and aroma.

How to Make Strawberry Pound Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms up, grab a loaf pan and give it a good spray with baking spray or lightly grease it to make sure your pound cake releases easily after baking. This sets the stage for a flawless and evenly baked cake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and salt. This step evenly distributes the leavening agents and seasoning within the flour, so the cake rises consistently and has a balanced flavor.

Step 3: Cream Butter, Sugar, and Vanilla

In a separate large bowl, beat the softened butter, sugar, and vanilla extract together until the mixture becomes light, fluffy, and pale in color. This creaming process is essential as it incorporates air, ensuring a tender texture for your pound cake.

Step 4: Add Eggs One at a Time

Beat in the eggs one at a time, making sure each is fully incorporated and the batter stays smooth before adding the next. This careful incorporation keeps the batter stable and helps it develop the right structure.

Step 5: Stir in the Milk

Add the milk to the batter and mix until everything is well combined. The milk aids in maintaining moisture throughout the baking process.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, beating until just combined and smooth. Avoid overmixing to keep the pound cake dense yet tender.

Step 7: Fold in the Strawberries

Gently fold the diced strawberries into the batter, distributing them evenly without breaking them down too much. This keeps those sweet strawberry bursts intact throughout the cake.

Step 8: Bake the Cake

Pour the batter into your prepared loaf pan and bake for 45 to 55 minutes. Look for a light golden brown top and test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

Step 9: Cool Before Removing

Once baked, let the cake cool in the pan for about 15 minutes to set. Then carefully remove it from the pan and place it on a wire rack to cool completely before frosting.

Step 10: Prepare the Cream Cheese Frosting and Frost

Beat together the softened butter and cream cheese until smooth and creamy. Slowly add powdered sugar and vanilla extract, alternating with small amounts of milk to reach your desired frosting consistency. Spread generously over the cooled pound cake for that perfect finishing touch.

How to Serve Strawberry Pound Cake with Cream Cheese Frosting Recipe

Garnishes

Fresh strawberries sliced thinly or whole make an eye-catching garnish on top of the creamy frosting, complementing the flavors inside. A sprinkle of finely chopped toasted almonds or a dusting of powdered sugar adds an appealing texture and a touch of elegance.

Side Dishes

This strawberry pound cake shines on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch or afternoon tea, serve alongside a fresh fruit salad or a cup of fragrant herbal tea for a complete and inviting spread.

Creative Ways to Present

Turn this classic dessert into individual servings by slicing the pound cake thickly and layering it with fresh strawberries and cream cheese frosting to make quick mini trifles. You can also create delightful cake pops by cubing the cake, dipping chunks in melted chocolate, and letting them set—perfect for parties or gatherings!

Make Ahead and Storage

Storing Leftovers

Keep your strawberry pound cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This helps retain its moisture and the frosting’s freshness. For longer storage, place it in the refrigerator.

Freezing

If you want to save some for later, you can freeze the cake without frosting by wrapping it well in plastic wrap and aluminum foil. It will keep well for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before frosting.

Reheating

To revive the cake’s warmth and softness, gently microwave a slice for 10-15 seconds or warm it briefly in a 300-degree Fahrenheit oven. Avoid overheating to prevent drying out the crumb or melting the frosting too much.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for texture and flavor, frozen can be used if drained and patted dry thoroughly to avoid adding extra moisture, which can alter the cake’s density.

Is there a substitute for cream cheese in the frosting?

You can substitute cream cheese with mascarpone for a slightly richer, less tangy frosting or use full-fat Greek yogurt mixed with powdered sugar for a lighter option, though the texture will differ.

Can this recipe be made into cupcakes?

Absolutely! Divide the batter into lined muffin tins and bake at 350 degrees Fahrenheit for about 20-25 minutes or until a toothpick comes out clean. Frost once cooled.

How do I prevent the strawberries from sinking to the bottom?

Lightly tossing diced strawberries in a little flour before folding them into the batter helps suspend them evenly and prevents sinking during baking.

What can I do if I don’t have baking soda?

You can replace baking soda with baking powder by using about three times the amount; in this case, 3 teaspoons of baking powder can replace 1 teaspoon of baking soda—but expect a slight change in texture.

Final Thoughts

There’s something so satisfying about baking love into a loaf, and this Strawberry Pound Cake with Cream Cheese Frosting Recipe truly delivers that cozy feeling. Every slice invites you to savor tender cake, juicy fruit, and luscious frosting, making it a perfect treat any time of year. I can’t wait for you to try it and see how it becomes a new favorite in your kitchen as well!

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