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Cream Cheese Pound Cake + Strawberry Glaze

June 14, 2020
This Cream Cheese Pound Cake + Strawberry Glaze is the perfect rendition of traditional strawberry shortcake with a twist! I promise that it'll be a crowd-pleaser!

Cream Cheese Pound Cake + Strawberry Glaze

Hands down, this Cream Cheese Pound Cake + Strawberry Glaze is the best you’ll ever taste! Not only is it completely soft + fluffy, but it’s rich in butter flavor and comes loaded with cream cheese that when paired with this sweet strawberry glaze, it’s absolutely irresistible and is sure to become a classic for your entire family.

Cream Cheese Pound Cake + Strawberry Glaze

This Cream Cheese Pound Cake w/ a beautifully, fresh Strawberry Glaze is EVERYTHING!

I literally ate this entire cake in just two short days. Haha.

I’m such a sucker for classic Southern recipes because as many of you might know—-I’m a true Southern girl as heart.

Usually, I don’t make pound cakes. I love them. I’ll eat them up in a heart beat. However, I just never really got around to making one. But I’m so glad that I finally got around to making this and boy, was it GOOD.

Granted, a classic pound cake is mostly buttery, which this one is as well, however, because of the cream cheese, there’s a nice sweet balance to it.

Cream Cheese Pound Cake + Strawberry Glaze

Traditionally, pound cakes are often made in a bundt cake pan, which creates a beautiful look in my opinion. However, for this recipe, I chose to make my cake in a loaf pan, which was just as beautiful and of course, the taste remains the same—-which is the most important, right?! Haha.

Cream Cheese Pound Cake + Strawberry Glaze Ingredients

Organic Cane Sugar

Unsalted Butter

Cream Cheese

Vanilla Extract

Eggs

Flour

Baking Powder

Sour Cream or Yogurt

Sea Salt

Cream Cheese Pound Cake + Strawberry Glaze

Tips To Making The Perfect Pound Cake Every Time.

TIP #1:

Don’t bake your cake at too high of a temperature. Yup, ensuring that your cake is baked at a low temperature (specifically 325 degrees Fahrenheit) is SUPER IMPERATIVE. Since pound cakes aren’t usually made with any liquids and generally have a thicker batter, the need for a longer bake time is necessary. Therefore, you need to ensure that the insides of the cake cooks thoroughly before the outside becomes golden.

TIP #2:

Beat, Beat, Beat! Understand that the beating process for most pastries and cakes are important, however, for pound cakes, ensuring that you FULLY BEAT the butter followed by the cream cheese to avoid lumps is so important. This allows for a nice smooth batter, which creates a super soft, fluffy cake with no extra bits.

TIP #3:

Always add your eggs, one at a time.

TIP #4:

DON’T OVER-MIX!! Like many batters, never over-mix, especially with pound cake because it will turn out to be extremely hard, which is THE WORST.

TIP #5:

A common trick that I love using is a small pot of water that goes in next to or underneath the cake. This allows for moisture to remain in with heat and create a nicely moist cake. However, it’s not a requirement, so don’t worry!

Cream Cheese Pound Cake + Strawberry Glaze

Cake Flour vs. All-Purpose Flour.

When it comes to the main ingredient of this entire recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.

However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.

Making Strawberry Jam/Compote

I highly recommend making your own strawberry jam/compote for this cream cheese pound topping. If you have fresh strawberries and a bit of sugar on hand, you can whip it up in less than 15 minutes. 

Then, you’ll use the compote to infuse the batter with extra strawberry flavor and you can serve it on top!

For the Simple Strawberry Jam/Compote:

  • 2 cups sliced fresh strawberries
  • 1/4 cup organic cane sugar
  • 1/4 cup filtered water
  • 1 tsp freshly-squeezed lemon juice

Cream Cheese Pound Cake + Strawberry Glaze

How to Store Cream Cheese Pound Cake + Strawberry Glaze

Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.

Make Ahead Option

You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The strawberry glaze can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it’s easy to stir).

Cream Cheese Pound Cake + Strawberry Glaze

My Fave Cake Recipes

Perfect One-Bowl Lemon Birthday Sheet Cake 

Vegan Banana Cake + Cinnamon Browned Butter Buttercream 

Vegan Funfetti Cake + Vanilla Buttercream 

Lemon Blueberry Olive Oil Cake

Lemon + Strawberry Layer Spring Cake

Strawberry Shortcake Birthday Cake

Vanilla Yogurt Cake

MADE OUR RECIPE(S)?

If you make this Cream Cheese Pound Cake + Strawberry Glaze, be sure to tag me on Instagram @orchidsandsweettea!

Cream Cheese Pound Cake + Strawberry Glaze

Cream Cheese Pound Cake + Strawberry Glaze

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Serves: 8 servings
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Ingredients

POUND CAKE:

  • 1 1/2 cups organic all-purpose flour
  • 1 cup organic cane sugar
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3 large eggs, room temp.
  • 1/2 cup unsalted butter, softened at room temp.
  • 4 oz. organic cream cheese, softened at room temp.
  • 1 tsp vanilla extract
  • 3 Tbsps sour cream or greek yogurt

STRAWBERRY GLAZE:

  • 2 cups organic powdered sugar
  • 1 tsp strawberry preserves/jam
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk or heavy cream)

TOPPINGS:

  • Sliced fresh strawberries
  • Fresh rosemary sprigs

Instructions

TO MAKE THE POUND CAKE:

  • Preheat your oven to 375 degrees Fahrenheit and lightly grease it using butter and line with parchment paper, leaving a hanging over on the sides for an easy "pull-out".
  • In a bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
  • In a separate bowl, add the butter, cream cheese, and sugar, beating them together using a hand-mixer (on high-speed), until pale and fluffy, about 2-3 minutes.
  • Add in the eggs (one at a time), vanilla, and sour cream followed by the dry ingredients, mixing everything together until well combined, smooth, and lump-free, about 2-3 minutes. NOTE: The batter should be thick, yet easy to stir.
  • Scoop the batter evenly into the loaf pan and bake for 45 minutes to 1 hour, or until a toothpick or butter knife comes out clean when tested all around the cake.
  • Remove cake from the oven and let it cool completely in the pan before removing the cake and placing it onto a platter or cake stand. NOTE: Let it cool for at least 1-2 hours in a cool place before frosting.

TO MAKE THE STRAWBERRY GLAZE:

  • In a bowl, add the powdered sugar, strawberry preserves/jam, and milk, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of milk at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
  • Once the cake has cooled completely, generously drizzle strawberry glaze atop. Garnish with sliced fresh strawberries and rosemary sprigs, if desired.
  • Slice and enjoy with your favorite scoop of ice cream or whipped cream.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
  • FLOUR: You can always just use cake flour for this recipe.
  • MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The strawberry glaze can also be made prior and tightly sealed and stored in the fridge as well. When ready to serve, let the glaze and cake sit at room temperature for 30 minutes to an hour (15-20 minutes for the glaze until it’s easy to stir).

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Cream Cheese Pound Cake + Strawberry Glaze.

ORCHIDS + SWEET TEA

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  1. This cake was amazing! Very moist….flavor similar to a yellow cake. Close crumb perfect for a berry topping. I did make the glaze(more like a slightly vanilla flavored jelly), but would prefer just macerated berries without the vanilla in the future. The glaze makes a great presentation, though. Will be making this cake again!

    • Hi JK! I’m so happy that you enjoyed this Cake as much as I did! I’m so honored! Thanks so much for your feedback! 🙂

  2. Made this for a small family gathering and it was a huge hit. We had some leftovers and ate it for breakfast the next day, which made breakfast 10x better.

    • Hi Victoria! I’m so glad that you enjoyed this cake as much as I did! It’s definitely THE BEST for breakfast! Haha.