Ultimate Strawberry Cream Cheese Pound Cake
A creamy, rich cake that captures the essence of fresh strawberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups unsalted butter, softened
- 8 oz block cream cheese, softened
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped lightly dusted with 1 tablespoon flour
Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree optional, for flavor and color
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add the sugar and continue beating until light and well incorporated for about 3 to 5 minutes.
- Add the eggs one at a time, mixing each in until well combined.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent them from sinking.
- Pour the batter into the prepared pan, smoothing the top as you go.
Baking
- Bake for 75 to 85 minutes, or until a toothpick inserted comes out clean. Check at the 75-minute mark; cover loosely with foil if it's browning too fast.
- Once baked, let the cake cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth. Drizzle that over your cooled cake.
Notes
Store the cake at room temperature for up to three days, covering it to prevent drying out. For longer storage, wrap tightly and freeze for up to three months. Thaw at room temperature or microwave for a few seconds before serving.