Strawberry Cream Cheese Pound Cake 🍓
Ingredients
For the cake
1 cup (225g) unsalted butter, softened
1 package (8 oz / 225g) cream cheese, softened
2 ½ cups sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tbsp vanilla extract
1 cup chopped fresh strawberries (pat dry with paper towels)
Optional strawberry glaze
1 cup powdered sugar
2–3 tbsp strawberry puree or milk
½ tsp vanilla extract
Instructions
Prep the oven
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
Cream butter and cream cheese
In a large bowl, beat butter and cream cheese until smooth and fluffy.
Add sugar
Gradually add sugar and beat for 3–5 minutes until light and creamy.
Add eggs
Add eggs one at a time, mixing well after each addition.
Mix dry ingredients
In another bowl, whisk together flour, baking powder, and salt.
Combine
Slowly add dry ingredients to the wet mixture. Stir in vanilla.
Fold in strawberries
Toss strawberries lightly in a spoonful of flour, then gently fold into batter.
Bake
Pour batter into prepared pan and bake:
Bundt pan: 75–90 minutes
Loaf pans: 55–70 minutes
Cake is done when a toothpick comes out mostly clean.
Cool
Let cake cool in pan for 15 minutes before removing.
Glaze (optional)
Mix glaze ingredients until smooth and drizzle over cooled cake.
Tips
Use room-temperature ingredients for the best texture.
Pat strawberries dry so the cake doesn’t get soggy.
Frozen strawberries can work, but thaw and drain them first.
Delicious Add-Ins
White chocolate chips
Lemon zest
Crushed freeze-dried strawberries for extra flavor
