Cream Cheese Pound Cake with Strawberries and Cream
Indulge in the timeless elegance of a Cream Cheese Pound Cake with Strawberries and Cream—a dessert that perfectly balances rich, buttery decadence with light, fruity freshness. This moist and velvety pound cake, made with a luxurious blend of cream cheese and butter, is infused with vanilla for an irresistible flavor. Each tender slice is topped with sweet, juicy macerated strawberries and a dollop of airy homemade whipped cream, creating a layered treat that's as visually stunning as it is delicious. Ideal for celebrations, afternoon tea, or a sophisticated dessert option, this recipe is a crowd-pleaser that showcases the best of classic baking techniques paired with simple yet indulgent toppings. Prepare to elevate your dessert table with this creamy, fruity masterpiece!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 8 oz (softened) cream cheese
- 2 cups granulated sugar
- 5 (room temperature) large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 2 cups (sliced) fresh strawberries
- 2 tablespoons granulated sugar (for strawberries)
- 1 cup (cold) heavy cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
Preheat the oven to 325°F (160°C) and grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.
Gradually add the granulated sugar to the mixture, beating until light and fluffy, approximately 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 80-90 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent the pan with aluminum foil.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
To prepare the strawberries, toss the sliced berries with 2 tablespoons of granulated sugar in a bowl. Let them sit for at least 15-20 minutes to release their juices.
To make the whipped cream, beat the cold heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl with a hand mixer or stand mixer until soft peaks form.
Slice the cooled pound cake and serve with a generous spoonful of macerated strawberries and a dollop of freshly whipped cream. Enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 46.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
