Oh, the magic of a homemade pound cake! There’s just nothing quite like it, is there? The smell that fills the kitchen, the promise of that dense, tender crumb… it just feels like home. And when you add the tang of cream cheese and a bright, bursting strawberry glaze, well, you’ve got a showstopper on your hands! This particular Cream Cheese Pound Cake with Strawberry Glaze is one of those recipes I come back to again and again. It’s a total crowd-pleaser, perfect for Sunday dinners or just when you need a little bit of sweet sunshine. I remember the first time I made it for a family get-together – everyone raved, and I knew I’d found a keeper! Baking is my happy place, and this cake is proof that simple ingredients, handled with a little love, can create something truly spectacular.
Why You’ll Love This Cream Cheese Pound Cake with Strawberry Glaze
This cake is a winner for so many reasons, trust me!
- Incredibly Moist & Rich: That bit of cream cheese makes the crumb unbelievably tender and decadent.
- Surprisingly Easy: You won’t believe how simple it is to whip up this gorgeous cake.
- Perfect Strawberry Kiss: The bright strawberry glaze adds just the right amount of sweet-tartness.
- Stunning Presentation: It looks absolutely beautiful, making it perfect for guests or a special treat.
Ingredients for Cream Cheese Pound Cake Strawberry Glaze
Okay, here’s what you’ll need to create this dreamy pound cake. Make sure your butter and cream cheese are nice and soft for the best results!
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup fresh strawberries, hulled and pureed
- 1 cup powdered sugar
Tips for the Perfect Cream Cheese Pound Cake
Alright, listen up! To make sure your Cream Cheese Pound Cake is absolutely perfect, here are a few tricks I’ve learned over the years. These little things make a HUGE difference, trust me!
First off, and this is super important: get all your ingredients to room temperature. I mean *all* of them – the butter, the eggs, and especially that cream cheese. It might take an hour or so, but it means everything will mix together so smoothly, creating that gorgeous, even crumb without any lumps. Trying to make this with cold ingredients is just asking for trouble!
When you’re creaming the butter and sugar, don’t rush it! Beat them until they’re really light and fluffy, almost like pale yellow whipped cream. This is where you’re building air into the cake, which gives it that lovely texture. Then, when you add the eggs, do it one by one, letting each one incorporate before adding the next. It helps keep everything emulsified.
And for the goodness sake, don’t overmix the batter once you add the flour. Mix just until you don’t see any dry streaks of flour. Overmixing develops the gluten too much, and that’s how you end up with a tough, dense cake instead of a tender one. We want tender, always!
Lastly, check your oven temperature! Ovens can be finicky. If you suspect yours runs hot or cold, a simple oven thermometer is a lifesaver. Baking your Cream Cheese Pound Cake at the right temperature ensures it bakes evenly and gets that perfect golden-brown crust without drying out the inside.
How to Make Cream Cheese Pound Cake Strawberry Glaze: Step-by-Step
Alright, let’s get baking! Making this Cream Cheese Pound Cake with Strawberry Glaze is a process, but it’s totally doable and so rewarding. Follow these steps and you’ll have a showstopper in no time.
Preparing the Pound Cake Batter
First things first, preheat your oven to 325°F (160°C). This low and slow approach is key for a pound cake’s tender crumb. Then, get your 10-inch tube pan ready – grease it really well and flour it too. This is crucial for preventing sticking. In a big bowl, take your softened butter and sugar and cream them together until they’re super light and fluffy. This step is so important for giving your cake that lovely texture, so don’t skimp on it! Next, beat in those six large eggs, one at a time, making sure each one is mixed in before you add the next. Then, stir in your vanilla and almond extracts – yum! In a separate bowl, whisk together your flour and salt. Now, slowly add the dry ingredients to the wet, mixing just until everything is combined. Seriously, don’t overmix here! Finally, beat in your softened cream cheese until the batter is smooth. It’ll look beautiful and thick!
Baking and Cooling Your Cream Cheese Pound Cake
Pour all that gorgeous batter into your prepared tube pan. Smooth the top a bit if you need to. Pop it into your preheated oven and let it bake for about 60 to 75 minutes. You’ll know it’s done when a wooden skewer inserted right into the center comes out clean – no wet batter clinging to it! Once it’s baked, let the cake cool in the pan on a wire rack for about 10 minutes. This little bit of cooling time in the pan helps the cake firm up so it doesn’t fall apart when you flip it out. After those 10 minutes, carefully invert the pan onto your wire rack and let the cake cool completely. Patience here is key – if you try to glaze a warm cake, it’ll just melt off!
Crafting the Perfect Strawberry Glaze
While your cake is cooling, let’s whip up that beautiful strawberry glaze. It couldn’t be simpler! Just take your pureed strawberries and mix them with the powdered sugar in a small bowl. Whisk it all together until it’s nice and smooth. If you want a really silky glaze, you can always strain your pureed strawberries first to remove any seeds. Check out this strawberry salsa recipe for tips on getting your fruit perfectly prepped!
Assembling Your Cream Cheese Pound Cake
Once your pound cake is completely cool, it’s time for the grand finale! Take your strawberry glaze and drizzle it all over the top of the cake. You can use a spoon to let it drip down the sides, which looks so pretty and inviting. If you have any extra fresh berries, sprinkle a few on top for an extra pop of color. Serve it up and watch everyone’s faces light up!
Ingredient Notes and Substitutions for Your Pound Cake
Let’s chat about a few things in this recipe that might need a little special attention, or maybe you’re wondering about swaps! For the extracts, I always go for pure vanilla and almond extracts. They just pack so much more flavor than the imitation stuff. If, by chance, you can’t find almond extract or just don’t love it, you can totally skip it or bump up the vanilla a bit. The 8 ounces of cream cheese is essential for that lovely richness and density, so I really wouldn’t substitute that – make sure it’s softened, though! And for the strawberries, using fresh puréed ones gives the best vibrant color and flavor for the glaze. If you’re in a pinch, good quality frozen strawberries, thawed and puréed, can work in a pinch, but fresh is always my first pick!
Serving Suggestions for Your Strawberry Glazed Pound Cake
This gorgeous Cream Cheese Pound Cake with Strawberry Glaze is wonderful all on its own, but it’s also fantastic with a few little extras! I love serving it with a dollop of freshly whipped cream, or maybe some extra fresh berries piled on top. It’s also just divine with a simple cup of hot coffee or a nice cup of tea. Honestly, it’s perfect for just about any occasion, or no occasion at all! It pairs wonderfully with a warm drink, much like this lovely coffee cake!
Storage and Reheating Instructions
Got leftover pound cake? Lucky you! You can keep it at room temperature wrapped tightly for up to two days. If it’s warm out, or you want it to last a little longer, pop it in the fridge, still well-wrapped, for about 4-5 days. To reheat a slice and bring back that lovely warmth, pop it in a low oven (around 300°F or 150°C) for about 10 minutes, or zap it for a few seconds in the microwave. Just make sure it doesn’t dry out!
Frequently Asked Questions about Cream Cheese Pound Cake
Got questions about whipping up this amazing Cream Cheese Pound Cake with Strawberry Glaze? I totally get it! Here are some things I get asked a lot:
Can I make this pound cake ahead of time?
Oh absolutely! This pound cake is actually even better the next day. You can bake it completely, let it cool, store it in an airtight container at room temperature for a couple of days, or even in the fridge for up to a week. Just add the glaze right before you plan to serve it, or glaze it the day you plan to eat it!
What kind of pan is best for pound cake?
My favorite pan for pound cake is a 10-inch tube pan with a removable bottom. That central tube helps the cake bake more evenly from the inside out, which is super important for pound cakes because they can be quite dense. A Bundt pan also works beautifully, as they often have beautiful designs that look amazing with a glaze. Just make sure whatever pan you use is greased and floured really, really well!
Why is my pound cake dense or heavy?
A dense pound cake can happen for a few reasons, but it’s usually down to overmixing the batter after the flour is added. That develops the gluten too much, making it tough. Also, making sure your butter, eggs, and cream cheese are at room temperature is HUGE. If they’re too cold, they won’t incorporate properly, leading to a heavier texture. And don’t forget to cream that butter and sugar properly at the start – that step adds the air!
Can I use a different fruit for the glaze?
You bet! While strawberry is my absolute favorite for this cake, you can totally get creative with the glaze. Raspberry purée works beautifully and gives a gorgeous pink color, or even a nice tart blueberry purée would be delicious. Just make sure to strain the fruit purée if you want a super smooth glaze!
Estimated Nutritional Information
Just a heads-up, the nutrition info below is an estimate, cooked up using some standard ingredients and serving sizes. Your actual numbers might be a little different depending on exactly what you use and how big your slices are – but it’ll be in the ballpark!
Serving Size: 1 slice
Calories: 450
Fat: 25g
Sugar: 55g
Carbohydrates: 60g
Protein: 5g
Cream Cheese Pound Cake with Strawberry Glaze
- Total Time: 100 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist pound cake topped with a sweet strawberry glaze.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup fresh strawberries, hulled and pureed
- 1 cup powdered sugar
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Beat in the softened cream cheese until smooth.
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk together the strawberry puree and powdered sugar until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- Ensure all ingredients, especially butter and cream cheese, are at room temperature for best results.
- For a smoother glaze, strain the pureed strawberries before mixing with powdered sugar.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: pound cake, cream cheese cake, strawberry glaze, homemade cake, dessert recipe