Strawberry Pound Cake Cream Cheese Glaze
Strawberry Pound Cake Cream Cheese Glaze
Strawberry Pound Cake, with fresh strawberries and a beautiful white glaze, will be the perfect solution for your spring and summer dessert season.
This pound cake is filled with strawberries and white chocolate and topped with a glaze that makes it a great summer dessert. If you love strawberries, we also recommend trying our Fresh Strawberry Cupcakes and Strawberry Shortcakes.
Perfect for strawberry season
Vera from OMG Chocolate Desserts! When you think of spring and summer desserts, what’s the first thing that comes to your mind? For me, there is no doubt…Strawberries!
Maybe a delicious strawberry pound cake with fresh strawberries will be the answer yours problem. One thing is for sure – you won’t regret trying it! ! !
This cake is a beautiful treat with vibrant and colorful strawberries all over the cake. As for the taste, I can tell you without exaggeration that this is the best pound cake I have ever had! Strawberries and glaze make this pound cake moist and refreshing.
We can’t just stop at one piece!
Ingredients for Strawberry Pound Cake
A real pound cake uses one pound of flour, sugar, butter, and eggs. This is an easy recipe to remember! This recipe is a little different from a “real” pound cake, but it’s made very similarly and has the same moist consistency. Here’s an explanation of the effects of some ingredients on the cake.
Cake flour. Pound cakes made with all-purpose flour tend to be denser and moister than those made with cake flour. Because this particular recipe already has so many dense ingredients (heavy cream, butter, mascarpone cheese), the cake flour helps to lighten it and balance the consistency.
heavy cream. When heavy cream is added, it helps create a velvety smooth, moist texture on the inside.
Mascarpone cheese. Mascarpone cheese is essentially an Italian cream cheese. It’s made with whole cream, which is higher in fat and richer and creamier than American cream cheese. This adds a dense crumb to the cake, which is rich in flavor in this recipe.
brown butter. You have to be careful not to overcook, but perfectly browned butter has the most amazing “nutty” flavor. When you add browned butter to the cutting lines of the cake batter, it helps moisten the cake as it cooks and adds some flavor.
Recipe Troubleshooting
Why is my cake heavy and sticky? When you overmix a cake, you can have too much gluten. This means the cake will rise nicely, but the disappointment starts when the cake starts to sink right out of the oven. A sunken cake will create a dense, gooey center.
It may be tempting to mix or mix ingredients at high speed to save dishes or time, but don’t! Mixing your cake specifically as written will help your cake look beautiful.
help! All the berries sank to the bottom of the cake! A very simple trick to help the strawberries sink is to drop them in a small amount of flour before folding them into the batter. This goes for any fruit or nuts added to the cake batter. It’s very simple!
Leading + Storage
Can I make strawberry pound cake ahead of time? You can make the pound cake ahead of time, wrap it and keep it in the fridge for 1-2 days, or 1-2 months in the fridge.Add icing sugar and fresh berries just before serving
How to Store Leftover Pound Cake: The cake itself will keep longer than the fresh strawberry filling. When you want to enjoy another slice, just remove the old berries and add fresh berries. Store in the refrigerator in an airtight container for 2-4 days.
You can also freeze this recipe by wrapping in plastic wrap or foil and freezing for 1-2 months.
Trust us when you say you’ll love this glazed pound cake filled with strawberries and white chocolate chips!
For more delicious pound cake recipes, check out:
Course dessert
American food
Prep time 15 minutes
1 hour cooking time
Total time 1 hour 15 minutes
10 servings
Calories 679 kcal
by Lil’ Luna
cake
- 1 1/2 c + 3 tbsp cake flour sifted
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 c fresh diced strawberries
- 2/3 c white chocolate chips
- 1/2 c unsalted butter room temperature
- 1 1/2 c sugar
- 1/2 c heavy cream
- 1/2 c mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons brown butter
- Flour Toss with Strawberries and Chocolate Chips
Cream Cheese Frosting
- 1/4 c butter softened
- 4 ounces cream cheese
- 1 1/2 c powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
Decorate
- 4-5 diced strawberries
- 1 tablespoon vegetable oil
- 1/2 c white chocolate chips
cake
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Preheat convection air oven to 325 degrees Fahrenheit. If you don’t have a convection air oven, increase the temperature to 350 degrees F and you must rotate the pan during the baking process. Butter and flour an 8.5 x 4.5 x 3-inch loaf pan, then line it with parchment paper and set aside.
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Combine cake flour with baking powder and salt, sift 3 times and set aside (or whisk with a wire whisk until fully combined).
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In a small saucepan, brown 2 tablespoons butter to a nice amber color over medium heat, remove foam and set aside to cool.
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Whisk eggs and vanilla and set aside.
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Beat butter on medium speed, slowly add sugar and continue beating until smooth. Add the heavy cream and mascarpone cheese and beat on medium speed to combine, then turn the mixer to low speed and gradually add the dry ingredients and eggs.
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Add a tablespoon of flour to the chocolate chips and mix well. Toss the diced strawberries with a handful of flour to cover them completely.
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Use a spatula to stir chocolate chips in batter, then lightly stir strawberries, pour batter into prepared pan, smooth top and pat work surface lightly to remove air bubbles.
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Use a butter knife to draw a line in the center of the cake and pour the browned butter into the line.
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Bake until the top of the cake is golden brown and a toothpick inserted in the center comes out clean (about 60 to 70 minutes). Cool the cakes in the pan for 15 minutes, then remove from the pan and place on a wire rack to cool completely.
frost
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Beat softened butter and cream cheese until smooth, slowly add powdered sugar, beat on low speed and add vanilla extract. Spread over cooled cake and place cake in freezer to set frosting.
Decorate
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In a small saucepan, melt ½ cup white chocolate chips and 1 tablespoon vegetable oil over low heat, stirring until smooth (if too thin, let cool for a few minutes before drizzling over cake)
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Sprinkle diced strawberries over frosting and drizzle with melted chocolate (use a spoon or transfer chocolate to a small zip-top bag, cut off corners and pipe chocolate over cake). Put the cake in the refrigerator.