Strawberry Cream Cheese Pound Cake

This Strawberry Cream Cheese Pound Cake is rich, buttery, and incredibly moist, with a velvety cream cheese texture and bursts of sweet strawberry flavor in every bite. Perfect for spring gatherings, birthdays, brunches, or whenever you’re craving a beautiful homemade dessert.

Ingredients

For the Cake

• 1 cup (226g) unsalted butter, softened
• 8 oz (226g) cream cheese, softened
• 2½ cups (500g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract (optional)
• 1½ cups fresh strawberries, finely diced
• 1 tablespoon all-purpose flour (for coating strawberries)

For the Strawberry Glaze

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 325°F (165°C).
2. Grease and flour a 10-inch Bundt pan or tube pan thoroughly.

Step 2: Prepare the Strawberries

1. Wash and pat dry the strawberries.
2. Dice them into small pieces.
3. Toss with 1 tablespoon flour to help prevent sinking.

Step 3: Make the Batter

1. In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.
2. Gradually add the sugar and beat for 3–5 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla and strawberry extract.
5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the dry ingredients to the batter, mixing just until combined.
7. Gently fold in the floured strawberries.

Step 4: Bake

1. Pour the batter into the prepared pan and smooth the top.
2. Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
3. If the top begins browning too quickly, loosely cover with foil during the final 20 minutes.

Step 5: Cool

1. Let the cake cool in the pan for 15 minutes.
2. Carefully turn it out onto a wire rack and cool completely.

Step 6: Make the Glaze

1. Whisk together the powdered sugar, strawberry puree, and vanilla until smooth.
2. Add more puree or powdered sugar as needed for desired consistency.
3. Drizzle over the cooled cake.

Tips for Success

• Use room-temperature butter, cream cheese, and eggs for the smoothest batter.
• Pat strawberries dry thoroughly to avoid excess moisture.
• Don’t overmix after adding flour to keep the cake tender.
• For extra strawberry flavor, add a few tablespoons of freeze-dried strawberry powder to the batter.

Storage

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze individual slices for up to 3 months.

Recipe Details

Prep Time: 20 minutes
Bake Time: 75–90 minutes
Cooling Time: 1 hour
Total Time: About 2½ hours
Servings: 12–16 slices