Decadent Cream Cheese Pound Cake with Strawberries & Whipped Cream
Indulge in this rich and velvety pound cake that combines the tantalizing flavors of cream cheese and butter, perfectly complemented by a sweet strawberry sauce. This classic dessert is perfect for any occasion, whether you’re hosting a summer picnic or celebrating a special occasion. Pair it with luscious whipped cream and fresh strawberries for a treat that will impress your guests and satisfy your sweet tooth. Don’t forget to check out my Strawberry Sauce recipe to take this dessert to the next level!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Fresh strawberries
1 (16 ounce container, sliced)
Granulated sugar
2 (tablespoons (for strawberries))
Unsalted butter
1 (cup, softened)
Cream cheese
1 (8 ounce package, softened)
Granulated sugar
2.5 (cups (for cake))
Large eggs
6 (at room temperature)
Cake flour
3 (cups, sifted)
Salt
1/8 (teaspoon)
Vanilla extract
1.5 (teaspoons)
Heavy whipping cream
1 (cup)
Granulated sugar
3 (tablespoons (for whipped cream))
Strawberry syrup
as needed (for drizzling (see recipe for Strawberry Sauce #43690))
Whole fresh strawberries
as needed (for garnish)
Instructions
1
Begin by sprinkling the sliced strawberries with 2 tablespoons of sugar. Cover and refrigerate until ready to serve, allowing the strawberries to soften and release their juices.
2
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
3
In a mixing bowl, beat the softened butter and cream cheese together at medium speed using an electric mixer until the mixture is creamy and well combined.
4
Gradually add 2 1/2 cups of sugar, beating well after each addition until the mixture is fluffy.
5
Add the eggs one at a time, beating until just combined before adding the next egg. Ensure that the mixture remains light and airy.
6
Gently fold in the sifted cake flour along with the salt and vanilla extract, taking care not to overmix. Stir until just combined and the flour is moistened.
7
Pour the batter into the prepared tube pan, smoothing the top with a spatula.
8
Bake in the preheated oven for about 1 hour and 50 minutes, or until a wooden pick inserted into the center comes out clean.
9
Once baked, cool the cake in the pan on a wire rack for 10 to 15 minutes before carefully removing it from the pan to cool completely on the wire rack.
10
While the cake cools, prepare the whipped cream by beating the heavy whipping cream with 3 tablespoons of sugar at high speed until stiff peaks form.
11
When ready to serve, cut the cake into slices. Plate each slice and top with the chilled strawberry mixture and a generous drizzle of strawberry syrup.
12
Garnish with whole fresh strawberries if desired. Enjoy your dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for the Decadent Cream Cheese Pound Cake?
The main ingredients include unsalted butter, cream cheese, granulated sugar, large eggs, cake flour, salt, and vanilla extract.
What size pan is required for this pound cake recipe?
You will need a 10-inch tube pan that has been greased and floured.
How do I prepare the strawberries for the topping?
Slice 16 ounces of fresh strawberries, sprinkle them with 2 tablespoons of sugar, cover, and refrigerate until you are ready to serve.
What is the recommended oven temperature for baking this cake?
Preheat your oven to 300°F (150°C) before baking.
How long should the pound cake bake?
The cake should bake for approximately 1 hour and 50 minutes.
What should the consistency of the butter and cream cheese be before mixing?
Both the butter and the cream cheese should be softened to ensure they blend together smoothly.
How many eggs are needed for this pound cake?
This recipe requires 6 large eggs at room temperature.
Why is it important to use cake flour instead of regular flour?
Cake flour is sifted and has a lower protein content, which creates the velvety, tender crumb characteristic of a pound cake.
How should the eggs be added to the batter?
Add the eggs one at a time, beating until just combined before adding the next egg to keep the mixture light and airy.
What is the best way to test if the cake is finished baking?
Insert a wooden pick into the center of the cake; if it comes out clean, the cake is done.
How long should the cake cool in the pan after baking?
Let the cake cool in the tube pan on a wire rack for 10 to 15 minutes before removing it.
How do I make the whipped cream topping?
Beat 1 cup of heavy whipping cream with 3 tablespoons of sugar at high speed until stiff peaks form.
What garnish is recommended for this dessert?
You can garnish the cake with whole fresh strawberries and a drizzle of strawberry syrup.
How much cream cheese is used in the recipe?
The recipe calls for one 8-ounce package of cream cheese.
Should the flour be sifted?
Yes, the 3 cups of cake flour should be sifted before being folded into the batter.
What speed should the electric mixer be used at for the butter and cream cheese?
Use a medium speed to beat the butter and cream cheese until the mixture is creamy.
Can I use cold eggs for this recipe?
It is recommended to use room temperature eggs for better incorporation into the batter.
How is the flour incorporated into the batter?
The flour should be gently folded in along with the salt and vanilla extract to avoid overmixing.
What is the role of the strawberry syrup?
The strawberry syrup is used as a generous drizzle over the plated cake slices to add extra sweetness and moisture.
How much vanilla extract is needed?
The recipe requires 1.5 teaspoons of vanilla extract.
Does this cake contain salt?
Yes, it contains 1/8 teaspoon of salt.
How much sugar goes into the cake batter itself?
The cake batter requires 2.5 cups of granulated sugar, added gradually.
What makes the strawberries release their juices?
Sprinkling them with sugar and allowing them to sit in the refrigerator causes them to macerate and release their natural juices.
What should I do after the initial cooling period in the pan?
Carefully remove the cake from the pan and place it directly on a wire rack to cool completely.
Is this recipe considered a Southern Living style dessert?
Yes, it is tagged as a Southern Living style elegant dessert, perfect for summer picnics.
Can I use an electric mixer for the whole process?
While a mixer is used for the cream cheese and sugar, the flour should be folded in gently, often by hand, to prevent overmixing.
What is the texture of this cake described as?
The cake is described as rich, velvety, and fluffy.
Can the whipped cream be prepared in advance?
The recipe suggests preparing the whipped cream while the cake cools, so it is fresh for serving.
What is the total amount of butter used?
The recipe uses 1 cup of softened unsalted butter.
Where can I find a recipe for the strawberry syrup mentioned?
The recipe references Strawberry Sauce #43690 for the drizzling syrup.