Can I use frozen strawberries in this pound cake?

Yes, you can use frozen strawberries, but you must thaw them completely and pat them very dry with paper towels. Toss them in a tablespoon of flour before adding to the batter to prevent them from sinking or adding too much moisture to the cake.

Why did my Homemade Strawberry Cream Cheese Pound Cake sink in the middle?

The most common reason for a sinking pound cake is over-creaming the butter and sugar or opening the oven door too early. Over-mixing incorporates too much air, which expands and then collapses. Ensure your oven is properly calibrated to 325u00b0F.

How should I store this strawberry pound cake?

Because this cake contains fresh fruit and cream cheese, it is best stored in an airtight container in the refrigerator for up to 5 days. For the best flavor, let a slice sit at room temperature for 15 minutes before serving.

Do I have to use room temperature eggs?

Yes! Room temperature eggs emulsify much better with the creamed butter and cream cheese. Cold eggs can cause the batter to curdle, resulting in a dense, uneven texture rather than the velvety crumb pound cake is known for.

The Most Decadent Homemade Strawberry Cream Cheese Pound Cake You’ll Ever Devour

Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1.5 cups unsalted butter, softened 8 oz full-fat cream cheese, softened 3 cups granulated sugar 6 large eggs, room temperature 3 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon vanilla extract; 1.5 cups fresh strawberries, finely diced 1 tablespoon all-purpose flour (for coating berries)

Description

A rich, velvety Southern-style pound cake featuring tangy cream cheese and fresh, juicy strawberries.

Ingredients

Scale

1.5 cups unsalted butter, softened
8 oz full-fat cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1.5 cups fresh strawberries, finely diced
1 tablespoon all-purpose flour (for coating berries)

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Instructions

Step 1: Preheat oven to 325°F (165°C) and grease/flour a 10-inch Bundt pan.
Step 2: Cream butter, cream cheese, and sugar for 5-7 minutes until very light and fluffy.
Step 3: Add eggs one at a time, beating well and scraping the bowl after each addition.
Step 4: Mix in vanilla extract, then gradually blend in the flour and salt on low speed.
Step 5: Toss diced strawberries with 1 tablespoon of flour and gently fold them into the batter.
Step 6: Pour batter into the pan and bake for 75-90 minutes until a skewer comes out clean.
Step 7: Cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for a smooth emulsion. Do not overmix after adding the flour.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 465 kcal
Sugar: 32g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 6g
Cholesterol: 145mg

Description

Ingredients

Instructions

Notes

Nutrition

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