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The Ultimate Strawberry Cream Cheese Pound Cake

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A rich and moist pound cake with cream cheese and fresh strawberries, topped with a luscious glaze, perfect for gatherings or a delightful afternoon treat.

Ingredients

Scale
  • 1 ½ cups unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons strawberry puree (optional)

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
  2. Cream together the softened butter and cream cheese until smooth and fluffy.
  3. Gradually add the granulated sugar, beating until light and well incorporated, about 3 to 5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract until fully combined.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  8. Gently fold in the diced strawberries.
  9. Pour the batter into the prepared bundt pan and smooth the top.
  10. Bake for 75 to 85 minutes, or until a toothpick comes out clean.
  11. Cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
  12. For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth. Drizzle over the cooled cake before serving.

Notes

Ensure your butter and cream cheese are at room temperature for easy mixing. Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition

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