Imagine a dessert so decadent, so luxuriously moist, that it transforms an ordinary moment into a spectacular culinary experience. This Cream Cheese Pound Cake with Strawberry Coulis is not just a recipe—it's a slice of pure heaven that combines the rich, velvety texture of cream cheese with the bright, tangy notes of fresh strawberries. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress even the most discerning sweet tooth.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cream cheese, softened
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 2 cups fresh strawberries
- 1/2 cup sugar (for coulis)
- 1/4 cup water
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan or bundt cake pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream together softened cream cheese and butter using an electric mixer on medium speed until smooth and well combined, approximately 3-4 minutes.
- Gradually add 3 cups of sugar to the cream cheese and butter mixture, beating continuously until the mixture becomes light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Slowly fold in the all-purpose flour using a spatula, mixing gently to maintain the air in the batter. Add vanilla extract and mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Place the cake in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the strawberry coulis. In a medium saucepan, combine fresh strawberries, 1/2 cup sugar, and water.
- Cook the strawberry mixture over medium heat, stirring occasionally, until the strawberries break down and the mixture becomes syrupy, approximately 10-15 minutes.
- Strain the strawberry mixture through a fine-mesh sieve, pressing to extract all the liquid. Discard solids and let the coulis cool to room temperature.
- Once the cake is done, remove from the oven and let it cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- Slice the cake and serve each piece with a drizzle of strawberry coulis. Optional: Garnish with fresh strawberry slices or a dusting of powdered sugar.
Tips
- Ensure all ingredients are at room temperature before starting. This helps create a smoother, more uniform batter.
- Don't overmix the batter after adding flour—this can lead to a tough, dense cake.
- Use a tube or bundt pan for even baking and a beautiful presentation.
- Test cake doneness with a toothpick—it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before slicing to maintain its delicate structure.
- For an extra flavor boost, consider adding a splash of almond extract or lemon zest to the batter.
- Store the coulis in an airtight container in the refrigerator for up to a week for multiple servings.
- For a professional touch, strain the strawberry coulis through a fine-mesh sieve for a silky smooth sauce.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 165mg
