Strawberry Cream Cheese Pound Cake
A delightful pound cake featuring a moist texture, sweet strawberry flavor, and creamy richness, perfect for special occasions.
Ingredients
For the Cake
- 1.5 cups unsalted butter, softened At room temperature
- 8 oz block cream cheese, softened At room temperature
- 2.5 cups granulated sugar
- 6 large eggs At room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped and lightly dusted with flour Dusted to prevent sinking
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust for consistency
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree Optional, for flavor and color
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add the granulated sugar and continue to beat until the mixture is light and well combined, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the finely chopped strawberries.
Baking
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Carefully invert it onto a wire rack to cool completely.
Making the Glaze
- Whisk together the powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Serve with fresh strawberries or whipped cream. Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze wrapped tightly for up to 3 months.