Introduction
Pound cake is a timeless classic in the world of baking. Originating in the 18th century, the traditional pound cake got its name because it originally contained a pound of each of four ingredients: flour, butter, sugar, and eggs. Over time, variations have emerged, adding ingredients like cream cheese, sour cream, fruits, and flavor extracts to create moist, tender, and flavorful cakes.
Among these delightful adaptations, the Strawberry Cream Cheese Pound Cake stands out for its moist crumb, subtle tang from the cream cheese, and juicy bursts of fresh strawberries. This cake is perfect for celebrations, afternoon teas, or simply as a sweet treat to brighten your day.
In this guide, you will learn everything you need to know to bake this luscious cake from scratch, including ingredient roles, detailed methods, and tips to ensure your cake turns out perfectly every time.
Table of Contents
Understanding the Ingredients
Equipment You’ll Need
Preparing Your Ingredients and Workspace
Step-by-Step Recipe Instructions
Baking Tips & Troubleshooting
Serving and Storage
Delicious Variations and Enhancements
Frequently Asked Questions
Printable Recipe Summary
1. Understanding the Ingredients
The success of any cake lies in the quality and understanding of its ingredients. Here’s a deep dive into why each ingredient is used in this recipe and how it affects the final product.
Cream Cheese (8 oz / 225 g)
Purpose: Cream cheese enriches the cake with moisture and a subtle tang that cuts through the sweetness, adding complexity. It also contributes to a velvety, tender crumb.
Tip: Use full-fat cream cheese, softened to room temperature for smooth mixing. Avoid cold cream cheese lumps.
Unsalted Butter (1 cup / 225 g)
Purpose: Butter adds richness, flavor, and moisture. It also helps create the tender crumb through its fat content.
Tip: Use unsalted butter to control salt levels; soften to room temperature to facilitate creaming with sugar.
Granulated Sugar (2 cups / 400 g)
Purpose: Sweetens the cake and works with butter to aerate the batter during creaming, helping the cake rise and giving it a tender texture.
Tip: Proper creaming of butter and sugar traps air, essential for cake lightness.
Eggs (4 large, room temperature)
Purpose: Eggs provide structure, moisture, and help emulsify the batter. They also contribute to the richness and tenderness of the cake.
Tip: Use room temperature eggs to help them incorporate more easily.
All-Purpose Flour (2 ½ cups / 320 g)
Purpose: The main structural component, flour forms the gluten network that supports the cake.
Tip: Use the spoon-and-level method for accurate measurement; overmixing after adding flour can develop too much gluten, resulting in a dense cake.
Baking Powder (1 ½ tsp)
Purpose: A leavening agent that produces carbon dioxide to help the cake rise and be fluffy.
Tip: Make sure it is fresh for best results.
Salt (½ tsp)
Purpose: Enhances and balances flavors, particularly in sweet baked goods.
Vanilla Extract (2 tsp)
Purpose: Adds depth and sweetness to the flavor profile.
Fresh Strawberries (1 cup diced / approx 150 g)
Purpose: Provide juicy bursts of sweetness and fruity flavor.
Tip: Use fresh, ripe strawberries. Remove excess moisture by patting with paper towels.
Optional: Strawberry Puree or Extract (¼ cup puree or 1 tsp extract)
Purpose: Enhances the strawberry flavor throughout the cake.
2. Equipment You’ll Need
Large mixing bowls (preferably glass or metal)
Electric mixer (stand or handheld)
Rubber spatula
Measuring cups and spoons
Sifter or fine mesh sieve
9x5-inch loaf pan (or Bundt pan)
Parchment paper or nonstick spray
Cooling rack
Knife and cutting board
Toothpick or skewer for doneness testing
3. Preparing Your Ingredients and Workspace
Preparation is key for smooth baking:
Soften butter and cream cheese: Remove from fridge about 1 hour before starting.
Bring eggs to room temp: Place eggs in a bowl of warm water for 5–10 minutes if needed.
Wash and dry strawberries: Dice into ½-inch pieces; gently pat dry to remove excess moisture.
Preheat oven: Set to 325°F (163°C).
Prepare pan: Grease and flour your loaf pan or line with parchment paper.
4. Step-by-Step Recipe Instructions
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 325°F (163°C). Grease the loaf pan well with butter or nonstick spray and dust with flour, or line with parchment paper for easier removal.
Step 2: Dice and Dry Strawberries
Wash fresh strawberries and pat dry with paper towels. Dice into small, uniform ½-inch pieces. Set aside.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, combine the softened butter and cream cheese. Beat with an electric mixer on medium speed for about 2–3 minutes until smooth and creamy.
Gradually add the granulated sugar and continue beating for 4–5 minutes until the mixture becomes pale and fluffy. This aeration helps make the cake light.
Step 4: Add Eggs One at a Time
Add the eggs one by one, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
Step 5: Sift and Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Sifting prevents clumps and evenly distributes the leavening agent.
Step 6: Alternate Adding Dry Ingredients and Vanilla
Reduce the mixer speed to low. Add the dry ingredients to the wet mixture in three additions, alternating with the vanilla extract. Begin and end with the flour mixture.
Mix just until combined after each addition. Avoid overmixing to maintain a tender crumb.
Step 7: Fold in Strawberries
Using a rubber spatula, gently fold in the diced strawberries. Be careful to fold gently so you don’t crush the berries or deflate the batter.
Step 8: Pour Batter into Pan and Bake
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Bake for 65–75 minutes, checking for doneness at 60 minutes. Insert a toothpick or skewer into the center; if it comes out clean or with just a few moist crumbs, the cake is done.
Step 9: Cool the Cake
Remove the cake from the oven and place on a wire rack. Let cool in the pan for about 15 minutes.
Run a knife around the edges to loosen the cake, then invert onto the wire rack to cool completely before slicing.
5. Baking Tips & Troubleshooting
Tips for Perfect Pound Cake
Use room temperature ingredients: Ensures even mixing and smooth batter.
Proper creaming: Beat butter, cream cheese, and sugar until light and fluffy for air incorporation.
Measure flour correctly: Spoon into cup and level off to avoid dense cake.
Don’t overmix: After adding flour, mix just until combined.
Check oven temperature: Use an oven thermometer to ensure accuracy.
Avoid excess moisture: Dry strawberries well to prevent sogginess.
Common Issues & Fixes
Problem Cause Solution
Cake is dense Overmixing or too much flour Mix minimally after flour addition; check flour measurement
Cake cracks on top Oven too hot or dry batter Lower oven temp; add moisture (cream cheese)
Cake is soggy Too much moisture or underbaked Pat strawberries dry; bake longer
Cake sticks to pan Poor greasing Use parchment paper or grease & flour thoroughly
Cake is dry Overbaking or insufficient fat Check oven temp; ensure butter/cream cheese amount
6. Serving and Storage
Serving Suggestions
Slice and serve plain or with a dollop of whipped cream.
Top with fresh strawberries and a drizzle of strawberry glaze or powdered sugar.
Pair with vanilla ice cream for a decadent dessert.
Storage Tips
Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, but bring to room temp before serving.
Freeze wrapped cake slices for up to 3 months; thaw overnight in the fridge.
7. Delicious Variations and Enhancements
Lemon Zest: Add 1 tbsp lemon zest and 1 tbsp lemon juice for a refreshing citrus twist.
Strawberry Swirl: Puree half the strawberries and gently swirl into the batter before baking.
Chocolate Chips: Fold in ½ cup mini chocolate chips for added texture and flavor.
Nuts: Add ½ cup chopped pecans or walnuts for crunch.
8. Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain well to avoid extra moisture.
Can I make this cake in a Bundt pan?
Absolutely. Increase baking time to about 75–85 minutes; check doneness accordingly.
What if I don’t have cream cheese?
You can substitute with sour cream or Greek yogurt, but cream cheese adds the best flavor and texture.
9. Printable Recipe Summary
Ingredients:
8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
2 tsp vanilla extract
1 cup diced fresh strawberries
Optional: ¼ cup strawberry puree or 1 tsp strawberry extract
Instructions:
Preheat oven to 325°F. Grease and flour a 9x5-inch loaf pan.
Dice and pat dry strawberries.
Cream butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time,
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