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Strawberry Cream Cheese Pound Cake

This luscious pound cake combines rich cream cheese and fresh strawberries for a delightful dessert experience perfect for any occasion, creating lasting memories.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups unsalted butter, softened Choose high-quality butter for rich flavor.
  • 8 oz cream cheese, softened Make sure cream cheese is at room temperature for easy mixing.
  • 2.5 cups granulated sugar Key player in achieving the perfect sweetness.
  • 6 large eggs, room temperature Bring eggs to room temp to help them blend smoothly.
  • 1 tablespoon vanilla extract Opt for pure vanilla extract for an alluring depth of flavor.
  • 3 cups all-purpose flour Basic staple that contributes to the cake’s structure.
  • 0.5 teaspoon baking powder Helps the cake rise.
  • 0.5 teaspoon salt Balances the sweetness and enhances the flavors.
  • 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour Dusting helps prevent sinking in the batter.
Glaze Ingredients
  • 1 cup powdered sugar For the glaze - sweet and simply delicious!
  • 1 to 2 tablespoons milk Use for the glaze and adjust for consistency.
  • 0.5 teaspoon vanilla extract For the glaze, adds smooth flavor.
  • 2 tablespoons strawberry puree (optional) For flavor and color.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.
  2. In a large mixing bowl, beat together the butter and cream cheese until smooth and fluffy, about 3-5 minutes.
  3. Add in the granulated sugar, continuing to mix until light in color and well combined.
  4. Beat in the eggs, one at a time, ensuring full incorporation before adding the next.
  5. Mix in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry mixture to the wet mixture, mixing just until combined.
  8. Fold in the finely chopped strawberries coated in flour.
  9. Transfer the batter into the prepared pan, smoothing the top.
Baking
  1. Bake for 75 to 85 minutes or until a toothpick comes out clean, starting to check at 75 minutes.
  2. Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack.
  3. Once cooled, make the glaze by whisking together powdered sugar, milk, vanilla, and strawberry puree.
  4. Drizzle the glaze over the cooled cake.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week. It can be made a day in advance as it gets sweeter with time. Freezing slices or the whole cake is possible for up to 2 months.