Springtime gatherings are all about sharing, and this Strawberry Cream Cheese Pound Cake for Spring is perfect for any occasion, from casual brunches to festive celebrations. The combination of moist cake and creamy strawberry goodness makes it a hit with family and friends alike. I love how this recipe brings people together, creating memories that linger long after the last crumb has been enjoyed. So, let’s dive into this delicious recipe and make your spring gatherings even sweeter!
What is Strawberry Cream Cheese Pound Cake For Spring?
The Strawberry Cream Cheese Pound Cake for Spring is a delightful dessert that embodies the essence of the season. This cake is a beautiful blend of moist pound cake, rich cream cheese, and fresh strawberries, making it a perfect treat for any spring gathering. Originating from American baking traditions, this cake celebrates the arrival of strawberries, which are often associated with warmth and renewal. The vibrant pink hue of the strawberries peeking through the golden cake is like a burst of sunshine on your plate.
Strawberries are not just delicious; they also carry cultural significance. In many cultures, they symbolize love and passion, making this cake an ideal choice for celebrations like Mother’s Day or springtime brunches. The combination of cream cheese adds a luxurious texture, elevating this dessert to bakery-style perfection. Whether you’re a seasoned baker or just starting, this strawberry cream cheese cake is approachable and rewarding, perfect for those who appreciate seasonal baking and comfort food.
Why You’ll Love This Strawberry Cream Cheese Pound Cake
- Moist and rich texture: The cream cheese ensures a tender crumb that melts in your mouth.
- Fresh strawberry flavor: Bursting with the sweetness of ripe strawberries, it’s a taste of spring in every bite.
- Perfect for brunch or dessert: This cake transitions beautifully from a morning treat to an evening dessert.
- Easy to make for any skill level: With straightforward steps, even novice bakers can achieve delicious results.
Who It’s For
This recipe is ideal for busy families looking to create memorable desserts without spending hours in the kitchen. It’s also perfect for dessert lovers who appreciate the combination of cream cheese and fresh fruit. If you’re searching for easy brunch recipes that impress, this Strawberry Cream Cheese Pound Cake is a must-try!
When to Cook It
Consider baking this cake for spring celebrations, family gatherings, or casual brunches with friends. It’s a versatile dessert that fits perfectly into any occasion, bringing a touch of sweetness and joy to your table.
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
For a twist, you can substitute the unsalted butter with coconut oil for a dairy-free option. If you want to reduce sugar, consider using a sugar substitute like erythritol. You can also swap out the fresh strawberries for frozen ones, just make sure to thaw and drain them first to avoid excess moisture.
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter or non-stick spray to ensure easy release.
- Cream the butter and cream cheese: In a large mixing bowl, combine the softened butter and cream cheese. Use an electric mixer to beat them together until the mixture is smooth and creamy, about 2-3 minutes.
- Add sugar: Gradually add the granulated sugar to the butter and cream cheese mixture. Beat until the mixture is light and fluffy, which should take another 3-4 minutes.
- Incorporate the eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution of the leavening agent.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Fold in strawberries: Gently fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Pour and smooth: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
- Bake: Place the bundt pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before serving.
If you’re looking to reduce sugar in this recipe, there are several great alternatives:
- Stevia: A natural sweetener that is much sweeter than sugar, so use it sparingly. A general rule is to use 1 teaspoon of stevia for every cup of sugar.
- Monk Fruit Sweetener: This is another natural option that can be used in a 1:1 ratio for sugar, making it easy to substitute.
- Allulose: A low-calorie sweetener that behaves similarly to sugar in baking. You can use it in a 1:1 ratio as well.
Avoid using honey or maple syrup, as they can add more moisture to the batter, affecting the cake’s texture. Always consult with a healthcare provider for personalized advice on sugar substitutes.
- 10-inch bundt pan: Essential for achieving that beautiful shape and even baking.
- Mixing bowls: A set of various sizes will help you manage your ingredients easily.
- Electric mixer: A hand or stand mixer will make creaming the butter and cream cheese a breeze.
- Measuring cups and spoons: Accurate measurements are key to a successful pound cake.
- Rubber spatula: Perfect for folding in the strawberries and scraping down the sides of the bowl.
- Whisk: Useful for mixing dry ingredients and ensuring they are well combined.
- Toothpick or cake tester: To check for doneness without damaging the cake.
- Wire rack: Ideal for cooling the cake evenly after baking.
When it comes to baking the perfect Strawberry Cream Cheese Pound Cake for Spring, a few expert tips can elevate your results from good to extraordinary. Here are some simple, chef-approved hacks to ensure your cake turns out moist, flavorful, and beautifully presented:
- Use room temperature ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before you start. This helps them blend more easily, resulting in a smoother batter and a lighter cake.
- Don’t overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle when folding in the strawberries.
- Chop strawberries evenly: For a uniform distribution of flavor and texture, chop your strawberries into similar-sized pieces. This ensures that every slice of cake has a delightful burst of strawberry goodness.
- Check for doneness early: Ovens can vary, so start checking your cake for doneness at the 55-minute mark. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is ready.
- Let it cool properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart and ensures a beautiful presentation.
- Enhance flavor with zest: For an extra layer of flavor, consider adding a teaspoon of lemon or orange zest to the batter. The citrus notes complement the strawberries beautifully.
- Serve with a twist: Elevate your cake by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of strawberry sauce can also add a lovely touch.
By incorporating these tips from seasoned chefs, you’ll be well on your way to creating a Strawberry Cream Cheese Pound Cake that not only looks stunning but tastes divine. Happy baking!
Once you’ve baked your delicious Strawberry Cream Cheese Pound Cake for Spring, you’ll want to ensure it stays fresh and tasty for as long as possible. Here are some practical tips for storing and reheating your cake:
- Room Temperature Storage: Store your cake in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful, making it perfect for snacking or serving at a moment’s notice.
- Freezing for Longer Storage: If you want to keep your cake for a longer period, wrap it tightly in plastic wrap and then in aluminum foil. This double-wrapping helps prevent freezer burn. Your cake can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.
- Reheating for Best Texture: To bring back the cake’s delightful texture, reheat it in the oven. Preheat your oven to 350°F (175°C), place the cake on a baking sheet, and warm it for about 10-15 minutes. This method helps restore its moistness and flavor, making it taste freshly baked.
By following these storing and reheating tips, you can enjoy your Strawberry Cream Cheese Pound Cake for Spring long after it comes out of the oven, ensuring every slice is just as delicious as the first!
- Overmixing the batter: This can lead to a dense cake. Once you combine the wet and dry ingredients, mix just until incorporated. A few lumps are okay!
- Not greasing the pan properly: If the bundt pan isn’t greased well, the cake may stick, making it difficult to remove. Use butter or non-stick spray generously to ensure easy release.
- Using cold ingredients: Cold butter, cream cheese, and eggs can affect the texture of your cake. Always use room temperature ingredients for a smoother batter and a lighter cake.
- Can I use frozen strawberries in this recipe? Yes, you can use frozen strawberries in this recipe. Just make sure to thaw and drain them to avoid excess moisture in the batter.
- Do I need a special mixer to make this cake? No, this cake does not require a special mixer. A hand mixer or even a whisk can work well for mixing the ingredients.
- How long should I bake the cake? It depends on your oven, but baking times may vary. Start checking for doneness at the 55-minute mark, and adjust as needed until a toothpick comes out clean.
As you prepare to bake your own Strawberry Cream Cheese Pound Cake for Spring, I hope you feel inspired to embrace the joy of creating something delicious and beautiful. This cake is not just a treat; it’s a way to celebrate the season and share sweet moments with family and friends. I encourage you to try this recipe and let the delightful flavors of fresh strawberries and cream cheese fill your home with warmth and happiness.
Once you’ve baked your cake, I’d love to hear about your experience! Share your thoughts in the comments below, and don’t forget to pass this recipe along to fellow baking enthusiasts. Happy baking!
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Strawberry Cream Cheese Pound Cake For Spring
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful and moist pound cake infused with fresh strawberries and cream cheese, perfect for springtime gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Add the sugar and beat until light and fluffy.
- Mix in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding a teaspoon of lemon zest to the batter.
- This cake can be served plain or with a dusting of powdered sugar on top.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Strawberry cream cheese cake, pound cake recipe, bakery-style desserts, fresh strawberry desserts, easy brunch recipes, moist cake recipes, cream cheese desserts
