Homemade Strawberry Cream Cheese Pound Cake

🍓 Homemade Strawberry Cream Cheese Pound Cake

Ingredients

Cake

• 1½ cups unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp vanilla extract

• 1 cup fresh strawberries, finely chopped

• 1–2 tbsp flour (to toss strawberries)

Optional Strawberry Swirl

• ½ cup strawberry jam or preserves

Instructions

1. Prep

   • Preheat oven to 325°F (165°C).

   • Grease and flour a Bundt or tube pan very well.

2. Cream butter & cream cheese

   • Beat butter and cream cheese until smooth and fluffy (3–4 minutes).

   • Gradually add sugar; beat until light and creamy.

3. Add eggs

   • Add eggs one at a time, mixing well after each.

   • Mix in vanilla.

4. Dry ingredients

   • Whisk flour, baking powder, and salt.

   • Slowly mix into batter just until combined.

5. Strawberries

   • Toss chopped strawberries with 1–2 tbsp flour.

   • Gently fold into batter.

6. Assemble

   • Spoon batter into pan.

   • Optional: swirl strawberry jam through batter with a knife.

7. Bake

   • Bake 75–85 minutes, until a toothpick comes out clean.

   • If top browns too fast, tent loosely with foil.

8. Cool

   • Cool in pan 15 minutes, then invert onto rack.

   • Cool completely before slicing.

Optional Strawberry Glaze

• 1 cup powdered sugar

• 2–3 tbsp strawberry puree or milk

• ½ tsp vanilla

Whisk and drizzle over cooled cake.

Pro Tips

• Room-temp ingredients = smoother batter.

• Finely chopped strawberries prevent sinking.

• Cake tastes even better the next day 😌

If you want, I can:

• Turn this into mini loaf cakes

• Make it extra strawberry-forward

• Add a lemon-strawberry twist

• Or help with storage/freezing tips