This Cream Cheese Pound Cake is rich, tender, buttery, and it has a slight tang from the cream cheese. This cake is delicious on its own or utterly amazing served with Fresh Strawberry Topping!
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Irresistible Cream Cheese Pound Cake with Fresh Strawberry Topping

This Cream Cheese Pound Cake is rich, tender, buttery, and it has a slight tang from the cream cheese. This cake is delicious on its own or utterly amazing served with Fresh Strawberry Topping!
Course Dessert
Cuisine American, Southern
Keyword bundt cake, cream cheese, pound cake
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 16 servings
Calories 331kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

FOR CREAM CHEESE POUND CAKE:

  • 3 cups cake flour
  • 1 teaspoon salt
  • 4 large eggs + 2 large egg yolks at room temperature
  • ¼ cup milk at room temperature
  • 1 Tablespoon pure vanilla extract
  • 3 sticks 24 Tablespoons unsalted butter, softened
  • 6 ounces cream cheese softened
  • 3 cups granulated sugar

FOR STRAWBERRY TOPPING:

  • 1 pint fresh strawberries rinsed and patted dry
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • FOR SERVING:
  • Powdered sugar for sifting over finished cake optional
  • Freshly whipped cream for serving optional

Instructions

  • MAKE CREAM CHEESE POUND CAKE: Move oven rack to middle position and preheat to 300 degrees F. Spray 12-cup nonstick Bundt pan with baking spray, and set aside.
  • In medium bowl whisk together flour and salt; set aside. In large measuring cup whisk together eggs, egg yolks, milk, and vanilla, and set aside.
  • In bowl of stand mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium-high speed until pale and fluffy, about 2-3 minutes. Reduce speed to lowest setting, and slowly pour in egg mixture until combined. Add flour mixture and pulse mixer until combined, scrapping bowl sides of bowl as needed. Remove bowl from mixer stand and give it a few mixes to make sure no flour pockets remain.
  • Next, pour batter into prepared Bundt pan, and smooth with rubber spatula to even out batter and smooth the top. Gently tap pan on counter 7 times to release air bubbles. Finally, bake 80-90 minutes, or until toothpick inserted into center comes out clean. Once cake is done, move it to wire rack to cool for 15 minutes, and then turn cake out to wire rack to cool completely, about 2 hours.
  • MAKE STRAWBERRY TOPPING: While cake cools, make strawberry topping by removing strawberry stems, and cut large strawberries length-wise into quarters, and medium to small strawberries in half length-wise.
  • Stir together berries, sugar, and vanilla in medium saucepan. Cook over medium heat, stirring often. The berries will begin to release juice as they cook; smash a few berries with a wooden spoon to release more juice. Cook, stirring often, until sauce thickens, about 15-20 minutes.
  • Turn off heat, and transfer strawberry topping to serving bowl to cool to room temperature. Once at room temperature, cover and chill until ready to use.
  • SERVE: Dust pound cake with powdered sugar, and then slice and serve with fresh strawberry topping and whipped cream (optional).

Nutrition

Serving: 1slice | Calories: 331kcal | Carbohydrates: 60g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 212mg | Potassium: 135mg | Fiber: 1g | Sugar: 42g | Vitamin A: 220IU | Vitamin C: 17.4mg | Calcium: 31mg | Iron: 0.7mg