Indulge your senses with a slice of our Cream Cheese Pound Cake topped with a luscious Strawberry Glaze! This delightful dessert combines the rich, velvety texture of cream cheese with the sweetness of fresh strawberries, creating a mouthwatering experience that will leave you craving more. Perfect for any occasion, whether it’s a family gathering or a cozy afternoon tea, this cake is sure to impress your guests and elevate your dessert game. Ready to bake something extraordinary? Let’s dive into this easy-to-follow recipe that promises to be a showstopper on your table!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups fresh strawberries, pureed
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened cream cheese and unsalted butter until smooth and well combined, using an electric mixer on medium speed for about 3-4 minutes.
- Gradually add granulated sugar to the butter mixture, beating continuously until the mixture becomes light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl periodically to ensure even mixing.
- Add eggs one at a time, mixing thoroughly after each addition. Beat for an additional 2 minutes until the mixture is fully incorporated and looks smooth.
- In a separate bowl, sift together the all-purpose flour and baking powder to remove any lumps and ensure even distribution.
- Slowly fold the flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in a dense cake.
- Stir in the vanilla extract, mixing gently to distribute evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- For the strawberry glaze, puree fresh strawberries in a blender until smooth. Strain through a fine-mesh sieve to remove seeds.
- Whisk the strawberry puree with powdered sugar until smooth and slightly thick. If too thin, add more powdered sugar; if too thick, add a little water.
- Once the cake is completely cooled, drizzle the strawberry glaze over the top, allowing it to naturally cascade down the sides of the cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with fresh strawberry slices or mint leaves.
Tips
- Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature before mixing. This helps achieve a smooth batter and a perfectly fluffy cake.
- Don’t Overmix: When combining the flour mixture with the wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cooling Time: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack. This helps prevent it from breaking apart.
- Perfecting the Glaze: If your strawberry glaze is too thin, gradually add more powdered sugar until you reach your desired consistency. For a thicker glaze, a little water can help if it’s too thick.
- Garnish for Presentation: Elevate your cake’s appearance by garnishing with fresh strawberry slices or mint leaves before serving. It adds a pop of color and freshness!
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 160mg
