Prepare to embark on a culinary journey that will make your taste buds dance with pure joy! This heavenly Cream Cheese Pound Cake is not just a dessert—it's an experience that transforms ordinary baking into an extraordinary moment of bliss. With its rich, velvety texture and the bright, fresh burst of strawberries, this recipe promises to be the star of your dining table, guaranteed to impress family and friends alike. Whether you're a seasoned baker or a curious kitchen novice, this foolproof recipe will elevate your dessert game to professional levels!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent the cake from sticking.
- In a large mixing bowl, combine the softened cream cheese and butter. Use an electric mixer on medium speed to beat them together until the mixture is smooth and creamy.
- Gradually add the sugar to the cream cheese and butter mixture, continuing to beat until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next one.
- Mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Pour the batter into the prepared bundt pan or loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries. Rinse the fresh strawberries under cold water, then slice them into thin pieces. You may sprinkle a little sugar over the strawberries if you prefer them sweeter, and let them sit for about 10 minutes to release their juices.
- Once the cake has cooled completely, slice it into serving pieces. Serve each slice with a generous topping of sliced strawberries, and enjoy your delicious Cream Cheese Pound Cake!
Tips
- Ingredient Temperature Matters: Ensure cream cheese, butter, and eggs are at room temperature for smooth, even mixing.
- Don't Overmix: Mix ingredients just until combined to maintain the cake's delicate, tender crumb.
- Use Fresh Strawberries: Choose ripe, bright red strawberries for the most vibrant flavor and presentation.
- Check Doneness Carefully: A toothpick inserted in the center should come out clean, but start checking a few minutes before the recommended baking time.
- Cooling is Crucial: Allow the cake to cool completely before slicing to prevent crumbling and ensure clean cuts.
- Optional Enhancements: Consider adding a light dusting of powdered sugar or a drizzle of vanilla glaze for extra decadence.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 145mg
