Description
This Homemade Strawberry Cream Cheese Pound Cake combines the richness of cream cheese with the sweetness of fresh strawberries, creating a moist and flavorful dessert that’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet afternoon, this cake will surely impress everyone with its delicious taste and elegant presentation.
Ingredients
1 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh strawberries, chopped
• 2 tablespoons all-purpose flour (for tossing strawberries)
For the Glaze (optional):
• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, beat together butter and cream cheese until smooth and creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Toss chopped strawberries with 2 tablespoons flour, then gently fold them into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 80–90 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- If using glaze, whisk ingredients together and drizzle over cooled cake before serving.
Notes
- Fresh strawberries are best for this recipe, but frozen strawberries can be used in a pinch.
- Be careful not to overmix the batter to ensure a light and fluffy cake.
- If you prefer a thicker glaze, reduce the amount of milk; for a thinner glaze, add more milk to reach the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes