The strawberry cream cheese pound cake is total hedonism in a bite. The crumb, which is tighter than a traditional cake, has cozy nooks that house luscious strawberry bits and tiny chocolate chips.
The cream cheese makes it heftier. Think somewhere between the heavenly road from cheesecake to pound cake.
All in all, the comes out richly flavored yet not too heavy. Believe me, the creaminess and tanginess make it the best everyday cake you’ll ever have. By far.
A riff off of my simple cream cheese pound cake, this recipe is an ode to my love for strawberries, which is real and endless. If you want to make full use of the seasonal fruit, this is the perfect place to start.
Why? Because it’s ready to be binged on right out of the over. You don’t need to dress it up. The cake deserves some major swooning just as it is.
- Begin by mixing room temperature coconut milk with vinegar and set it aside to curdle.
- Sift your flour with baking powder and salt if you’re using unsalted butter.
- Right at the end, whisk in raw sugar to the dry ingredients.
- Beat cream cheese with butter in a separate bowl. Make sure both are at room temperature and slightly softened.
- Add the curdled milk mixture into the light and fluffy beaten cream cheese along with vanilla extract.
- Fold the dry ingredients into the wet to make a smooth, thick batter.
- Add chopped strawberries. At the last minute, I decided to throw in mini chocolate chips. Best idea ever but, yes, they’re optional.
- Bake the cake for 40 to 45 minutes in a thoroughly greased Bundt pan. (I share my tricks to baking with a Bundt pan here.)
- Or you can use around 8 or 9-inch tin.
- Keep an eye on the cake after the 30-min mark because depending upon the size and shape of it, the exact bake time will differ.
Studded with juicy, red strawberry bits and chocolate chips, the cake is delicious as-is. It brings tears of joy without a single additional step.
Serve and bask.
Or you could jewel it up with some icing sugar, as I did, or give it a heftier texture with a quick glaze. Think dark chocolate drizzle dripping down the sides or strawberry icing crowing the top. It’s totally up to you.
Eggs: This is an eggless pound cake recipe, but if you’re married to eggs, go ahead, add them. Just reduce the amount of coconut milk you use.
Veganize: Substitute with plant-based butter and plant-based cream cheese to make a vegan recipe. Coconut oil is another vegan alternative to regular butter.
Fruit: Strawberry muscles its way into many of my recipes. I have 16 pages worth of them. But you play around with this cream cheese pound cake using any fruit that’s in season, and you can bake with. Berries, plums, apples, peaches – all of them will make flavors leap into your mouth.
All the reasons you’ll love strawberry cream cheese pound cake
Creamiest mouthfeel with a hint of tang
Has strawberries in it
Dense, rich crumb with yummy bits of chocolate
Has strawberries in it
Moist, buttery combination of cheese and pound cake
Has strawberries in it
Quintessential #TAFEverydayCake for tea or dessert
Did I mention the strawberries in it?
Can’t get enough of strawberry recipes
Everyday kind of Bundt cake recipes
Strawberry Cream Cheese Pound Cake
- 250 ml Coconut milk
- 1.5 tbsp White vinegar
- 300 gms All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt If using unsalted butter
- 135 gms Raw sugar You can use regular white sugar
- 150 gms Cream cheese, softened
- 100 gms Butter, softened I used salted butter
- 1 tsp Vanilla extract
- 220 gms Strawberries, chopped
- 80 gms Mini chocolate chips Optional
- Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
- In a small bowl, mix the coconut milk and vinegar. Set aside for a few moments.
- While the milk curdles, sift all-purpose flour, baking powder, baking soda, and salt.
- Stir in raw sugar.
- In another bowl, using an electric beater, cream butter, and cream cheese till light and fluffy. This will take 2-3 minutes.
- Add in the curdled milk along with vanilla extract.
- Add the dry ingredients to it to form a thick, smooth batter.
- Fold in the strawberries and mini chocolate chips, if using.
- Pour the batter into the prepared bundt pan and bake at 180 C for 45-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
- Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
- Sprinkle with icing sugar and serve. Enjoy!
- You can store the leftover cake ( covered well) in the refrigerator.