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!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 10

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)

Directions

Step 1

Preheat the oven to 325°F (160°C) and grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2 minutes.

Step 3

Gradually add the granulated sugar to the mixture, beating until light and fluffy, approximately 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined. Do not overmix.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Slice the cooled pound cake and serve with a generous spoonful of macerated strawberries and a dollop of freshly whipped cream. Enjoy!

Nutrition Facts

Serving size	(1693.2g)

Amount per serving	% Daily Value*
Calories	5391.2

Total Fat 262.9g	0%
Saturated Fat 151.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 903.1mg	0%
Sodium 2516.4mg	0%
Total Carbohydrate 709.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 465.7g
Protein 53.8g	0%

Vitamin D 40IU	0%
Calcium 360.0mg	0%
Iron 16.4mg	0%
Potassium 1172.5mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 4.0%

Carbs: 52.4%