Strawberry Cream Cheese Pound Cake
A moist and flavorful dessert loaded with fresh strawberries, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups unsalted butter, softened Make sure it's at room temperature
- 8 oz block cream cheese, softened Make sure it's at room temperature
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Plus additional for dusting strawberries
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped Lightly dusted with 1 tablespoon flour
For the glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk Use to achieve desired 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, or line with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
Baking
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Check at the 75-minute mark and cover loosely with foil if browning too quickly.
- Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
Making the glaze
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle over the cooled cake.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze individual slices for up to three months.