Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake
Ingredients

For the Pound Cake:
3 cups (375g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (400g) granulated sugar
1 cup (230g) unsalted butter, softened
8 ounces (225g) cream cheese, softened
6 large eggs
2 teaspoons vanilla extract

For the Cream Cheese Frosting:

8 ounces (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1 teaspoon vanilla extract
2-3 tablespoons heavy cream (for desired consistency)
For the Strawberry Glaze:
1 cup (240ml) strawberry puree (from fresh or frozen strawberries)
1/2 cup (100g) granulated sugar
2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
For Assembly:
2 cups (300g) fresh strawberries, halved or sliced
Additional whipped cream or frosting for decoration
Preparation

Prepare the Pound Cake:

a. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (25cm) Bundt pan or two 8-inch round cake pans.
b. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
c. Using a stand mixer or hand mixer, beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3-5 minutes.
d. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
e. Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
f. Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 75-85 minutes for a Bundt pan or 30-35 minutes for round pans, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
a. Beat the cream cheese and butter together until smooth.
b. Gradually add the powdered sugar, one cup at a time, mixing well.
c. Stir in the vanilla extract and heavy cream to reach your desired frosting consistency.
Prepare the Strawberry Glaze:
a. In a small saucepan, combine the strawberry puree and sugar. Bring to a simmer over medium heat, stirring frequently.
b. Stir in the cornstarch mixture and cook for 1-2 minutes until the glaze thickens. Remove from heat and let cool.
Assemble the Cake:
a. Place one cake layer on a serving plate (if using round pans). Spread a thick layer of cream cheese frosting over the top. Add a drizzle of strawberry glaze and a few sliced strawberries.
b. Repeat with the second layer, frosting the top and sides as desired.
c. For a Bundt cake, drizzle the frosting over the top and let it cascade down the sides, then add the glaze and strawberries for decoration.
Decorate:
Finish by piping frosting or whipped cream on top and arranging fresh strawberry halves for a stunning presentation.

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