Strawberry Cream Cheese Mini Pound Cakes – Sweet, Tangy & Naturally Pink
Introduction
These Strawberry Cream Cheese Mini Pound Cakes are the perfect way to show someone you care. Made with freeze‑dried strawberries for natural flavor and color, they’re moist, buttery, and topped with a luscious strawberry cream cheese glaze. No artificial coloring needed—just pure berry goodness!
Why You’ll Love This Recipe
Mini size: Perfect for gifting or portion control.
Natural flavor: Freeze‑dried strawberries add vibrant taste and color.
Creamy glaze: Tangy cream cheese balances the sweetness.
Festive & romantic: Ideal for Valentine’s Day, anniversaries, or spring gatherings.
Ingredients
Mini Pound Cakes
1 cup White Lily all‑purpose flour
3 tbsp powdered freeze‑dried strawberries
Pinch of salt
½ cup butter, softened
3 oz cream cheese, softened
1 cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
Strawberry Glaze
1½ cups powdered sugar
2 oz cream cheese
2 tbsp powdered freeze‑dried strawberries
3 tbsp heavy cream
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease or line mini loaf pans.
Step 2: Dry Mix
Whisk flour, powdered strawberries, and salt.
Step 3: Cream Base
Beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
Step 4: Eggs & Vanilla
Beat in eggs one at a time, then vanilla.
Step 5: Combine
Fold dry mix into wet ingredients until just combined.
Step 6: Bake
Divide batter into pans. Bake 20–25 minutes until toothpick comes out clean. Cool completely.
Step 7: Glaze
Beat powdered sugar, cream cheese, powdered strawberries, and heavy cream until smooth. Drizzle over cooled cakes.
Tips & Tricks
Extra pink: Add more powdered strawberries to glaze.
Neat drizzle: Chill glaze slightly before pouring.
Storage: Keep refrigerated up to 4 days.
Make ahead: Bake cakes a day early, glaze before serving.
Variations
Chocolate‑Dipped: Dip bottoms in melted white chocolate.
Berry Mix: Add powdered raspberries for a deeper flavor.
Cupcake Style: Bake in muffin tins for individual servings.
Festive Garnish: Top with heart sprinkles or fresh strawberry slices.
Serving Ideas
Serve with tea or coffee for a sweet afternoon treat.
Wrap individually for Valentine’s Day gifts.
Pair with champagne for a romantic dessert.
Present on a tiered stand for parties.
FAQs
Q: Can I use fresh strawberries instead of freeze‑dried?
Not for the batter—fresh berries add too much moisture. Stick with freeze‑dried for color and flavor.
Q: Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Q: Can I double the recipe?
Absolutely—perfect for larger gatherings.
Recipe Details
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: ~40 minutes
Servings: 6–8 mini cakes
Final Thoughts
These Strawberry Cream Cheese Mini Pound Cakes are tender, naturally pink, and topped with a creamy glaze that makes them irresistible. They’re a sweet way to celebrate love, friendship, or simply the joy of baking.