Monday, May 16, 2011

Strawberry Pound Cake with Cream Cheese Glaze

Strawberry season is upon us and I couldn't be happier about it! I haven't been able to go to the strawberry patch and pick some of my own yet but hope to in the next couple of weeks because nothing is better than eating strawberries that have fully ripened in the sun and that you've picked yourself.  

I thought I'd play around with my sour cream pound cake recipe since strawberries were on sale this week and they were overflowing in my refrigerator.  I tossed some diced strawberries in some powdered sugar and allowed them to macerate for a little on the counter while I was preparing to bake so that they'd be as flavorful as possible.  Then I folded them into my cake batter.  Finally I thought I'd guild the lily and add a cream cheese glaze from another bundt cake recipe that I'd seen awhile ago on one of my favorite blogs, My Baking Addiction.  This glaze is fantastic and so easy to whip up! It was also so thick and shiny and added just the touch I was looking for to finish off my cake. I think I'll be looking for things to make so I can use this glaze because its a new and definite favorite! 

I was very happy with how my pound cake turned out.  The strawberries made the cake nice and moist and added such nice bites of pleasant sweetness.  I used two cups, but this cake is so big, I probably could have used 2 1/2.  It looked so pretty too with the speckles of deep red peeking out and the fluffy white icing on top.  This is perfect for spring and I can't wait to make this again with some sun-ripened Virginia strawberries! 

Strawberry Pound Cake

2 sticks unsalted butter, softened
2 3/4 cups sugar
6 eggs
3 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
2 tsp. vanilla
2 to 2 1/2 cups diced strawberries tossed with 1 to 2 tbs. powdered sugar (to taste)

Preheat oven to 325 degrees F.  Grease and flour a 12 cup bundt pan or spray with Baker's Joy.

Cream butter and sugar until light and fluffy (about 3 minutes).  Add eggs, two at a time, beating after each addition.

In a separate bowl, sift cake flour, baking soda, and salt.  Add this mixture to wet ingredients, alternating with the sour cream.  Add vanilla and beat for 2 minutes or until ingredients are mixed well. Fold in diced strawberries.

Pour batter into prepared bundt pan. Bake at 325 degrees until cake leaves the sides of the pan about 45 mins- 1 hour.  Allow cake to cool in pan before removing. Invert onto a a wire rack.  Cool completely before frosting. 

Cream Cheese Glaze
1 (4 oz.) package of cream cheese, softened
1 tbs. unsalted butter, softened
2 cups powdered sugar
1/2 tsp. vanilla extract
1 tbs. milk

Mix the cream cheese, butter, powdered sugar, vanilla, and milk in a bowl until smooth.  The mixture will be thick.  Heat the icing in the microwave for 10-15 seconds.  Stir icing and drizzle over cake.  The icing will harden slightly after the cake has been frosted and form a shiny thick glaze for your cake.

Icing recipe adapted from My Baking Addiction


  1. Ryan, this looks amazing. I love strawberries and they go fantastically well with cream cheese. This would be a wonderful centrepiece for an elegant afternoon tea or a picnic (or anytime really).

  2. How pretty those strawberries look floating in the rich pound cake. Divine!

  3. Hi Ryan,
    I love cake in bundt shape and the fact that its pound cake with strawberry makes it so good....Im also with cream cheese frosting...Thanks, i will grab your recipe

  4. Love the look of this cake! The frosting looks heavenly.

  5. Ryan, this looks incredible! It's so hard to find recipes for cakes that use fresh strawberries - I can't wait to try it!

  6. Strawberries and pound cake...I am in love. Beautiful cake with some lovely color.

  7. Your bundt cake looks amazing. Those strawberries make it look so pretty and tasty. I just need that old cup of tea to top it off right now!

  8. Ryan, this really looks delicious. The icing really takes the cake over the top. I can imagine how good a slice of this would taste with a steaming cup of coffee. I hope you have a great day. Blessings...Mary

  9. Ryan this cake looks divine! That cream cheese glaze drizzling down the sides is perfection!

  10. I love all the gloppy frosting you put on that cake. Is there anything better than strawberries and cream cheese? I would like a slice of that cake right now!!

  11. Love, love, love the glaze!!!

  12. This cake looks amazing!! I love the cream cheese glaze. I have to make this for summer! I love baking with fresh fruit. :)

  13. I am thinking why didn't I think of this recipe before when I was wondering how to finish those strawberries and landed up eating those just with some whipped cream.
    I am going to buy some more tomorrow and make this .. looks delicious

  14. Your cakes always look so scrumptious! Looks amazingly delicious!

  15. I have a few strawberries almost ready to pick, but certainly not enough for a cake. Your cake looks beautiful, Ryan.

  16. Ryan, you are rockin' it with these gorgeous pound cakes (my fav cake ever!). This looks glorious...perfect use of strawberries and *loving* that glaze..yummo! Have a great weekend!

  17. Pound cake is one of my favorites! I'm not one for fussy cakes. This one looks fabulous! Enjoy your week-end!

  18. Hi Ryan-this is the cake I chose for the BBQ tomorrow. I remembered that the hosts love strawberries so decided this should be perfect. I just realized you posted this on my daughters birthday - just a little useless info. It just came out of the oven and I'm letting it cool before I turn it out for further cooling. I feel great about this, the batter sample was delicious. I'll let you know how it turns out. Thanks for the info about ads - if I'm not being too personal do you get paid for them? I have applied for publisher status on FoodieBLogRoll. I'm looking for an outlet to make a little $$ with my blog, especially since my photog hubby recently found out the studio where he has worked for over 30 years is closing June 30. :-( He's investigating other avenues but if I could make a little $$ with the blog it would be fantastic as I spend alot of time on it. anyway, thanks for listening to that speel - didn't mean to carry on. Thanks for allowing me to use your recipe - I'll keep you posted.

  19. Hi Ryan

    Have you ever made this cake with frozen strawberries, when strawberries were out of season.

  20. @Jackie, I haven't tried this with frozen, but I imagine it would work fine if you used frozen whole strawberries (not the kind in the syrup). I have a peach pound cake that is similar that I've used both fresh and frozen peaches with and it works fine.

  21. Hi Ryan

    If I use the frozen strawberries do I use them straight from the freezer or do I let them thaw out first.

  22. @Jackie, I can't say for sure, but If I were going to try them in this cake I'd probably thaw first b/c frozen contains extra moisture, and then drain the strawberries and toss with some flour and a little sugar.

  23. @ Jackie, the more I think about this, the more I think that frozen would work fine. I would defrost first, but the softer strawberries may make a pretty pink staining effect in the cake as they break down during baking. I hope to make this cake with frozen when fresh strawberries aren't in season so if you make this let me know how it works out!


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