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The Ultimate Strawberry Cream Cheese Pound Cake for Any Occasion

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A delightful homemade pound cake bursting with strawberries and cream cheese, perfect for celebrations or a sweet indulgence.

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 (for the glaze)
  • 1 to 2 tablespoons milk (for the glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 2 tablespoons strawberry puree (optional, for flavor and color)

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
  2. In a large mixing bowl, cream together the softened unsalted butter and cream cheese until the mixture is smooth and well blended.
  3. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract, blending it into the batter.
  6. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Gradually add the dry mixture to the wet mixture, mixing until just combined to avoid overmixing.
  8. Fold in the finely chopped strawberries, ensuring they are evenly distributed throughout the batter.
  9. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  10. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
  11. Allow the cake to cool in the pan for 15 to 20 minutes before inverting it 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.
  13. Drizzle the glaze over the cooled cake just before serving.

Notes

Make sure your butter and eggs are at room temperature for better mixing. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake can be frozen without the glaze for up to 3 months.

Nutrition

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

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