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The Ultimate Strawberry Cream Cheese Pound Cake

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A rich and creamy pound cake infused with fresh strawberries, perfect for any occasion.

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 (for glaze)
  • 2 tablespoons strawberry puree (optional)

Instructions

  1. Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.
  2. Cream together the butter and cream cheese until smooth and fluffy, about 2 to 3 minutes.
  3. Gradually add the granulated sugar and beat for an additional 3 to 5 minutes until light and airy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the tablespoon of 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 just until combined.
  8. Gently fold in the chopped strawberries dusted with flour.
  9. Pour the batter into the prepared bundt pan and smooth the top.
  10. Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean.
  11. Let cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack.
  12. For the glaze, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree until smooth, then drizzle over the cooled cake.

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container.

Nutrition

Keywords: strawberry cake, cream cheese pound cake, dessert, baking, summer dessert

Find it online: https://swifttasty.com/ultimate-strawberry-cream-cheese-pound-cake-2/