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Strawberry Pound Cake with Cream Cheese Glaze Recipe

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3.9 from 1 review

This Strawberry Pound Cake is a moist, buttery dessert bursting with fresh strawberry flavor. The cake features diced strawberries folded into a tender, dense batter and is topped with a luscious strawberry cream cheese glaze made from freeze-dried strawberries. Perfect for spring or summer gatherings, this pound cake combines classic buttery richness with bright, fruity notes.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2½ cups (300 g) all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Strawberries

  • 1 pint strawberries (hulled and diced)

Wet Ingredients for Cake

  • 1 cup (227 g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (2 sticks, 226 g) unsalted butter (softened to room temperature)
  • 2 ¼ cups (446 g) granulated sugar
  • 4 large eggs (room temperature)

Glaze Ingredients

  • 2 ounces cream cheese (softened to room temperature)
  • 1 cup (113 grams) powdered sugar (confectioners sugar)
  • 3-4 tablespoons (42 grams) heavy cream (or milk or water)
  • ¼ teaspoon vanilla extract
  • 0.5 ounces freeze-dried strawberries (crushed to a powder)

Instructions

  1. Prep oven and pan. Position a rack in the middle of your oven and preheat it to 350°F (177°C). Grease and flour a bundt pan, or alternatively, use two 9×5″ loaf pans greased and floured.
  2. Sift dry ingredients. In a large mixing bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Remove a tablespoon of this mixture and toss it with the diced strawberries to prevent them from sinking in the batter. Set both aside.
  3. Combine sour cream and vanilla. Stir together the sour cream and vanilla extract in a small bowl or measuring cup, blending well.
  4. Cream butter and sugar. Using a stand mixer with a paddle attachment or a hand mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
  5. Add eggs. Incorporate the eggs one at a time into the creamed butter and sugar, scraping down the sides of the bowl after each addition until fully blended.
  6. Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to the butter-sugar-egg mixture in three batches, starting and ending with the flour. Mix just until combined; avoid overmixing to keep the cake tender.
  7. Fold in strawberries. Using a wooden spoon or spatula, gently fold the diced strawberries coated with flour into the batter to distribute evenly.
  8. Prepare bundt pan. Ensure your bundt pan is greased and floured with shortening or cooking spray and flour, or prepare your loaf pans accordingly.
  9. Bake the cake. Pour the batter into the prepared pan(s). Bake a bundt cake for approximately 50-60 minutes, or if using two loaf pans, split the batter and bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. Make the glaze. In a bowl, mix the softened cream cheese, powdered sugar, crushed freeze-dried strawberries, heavy cream, and vanilla extract until smooth. Adjust the thickness by adding more or less cream. Pour the glaze over the cooled cake and serve.

Notes

  • Coating the strawberries with a bit of flour prevents them from sinking to the bottom of the cake.
  • You can substitute heavy cream in the glaze with milk or water, but cream gives the best texture.
  • Use room temperature ingredients for better mixing and batter consistency.
  • Allow the cake to cool fully before glazing to prevent the glaze from melting.
  • If you do not have freeze-dried strawberries, you can omit them but the glaze will be less intensely fruity.
  • This cake keeps well for several days stored in an airtight container at room temperature.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/strawberry-pound-cake-with-cream-cheese-glaze-recipe/