Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

Ingredients

Cake

• 1½ cups 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

• 1 tsp vanilla extract

• 1 cup fresh strawberries, finely chopped

• 2 tbsp flour (to coat strawberries)

Optional Strawberry Glaze

• 1 cup powdered sugar

• 2–3 tbsp strawberry puree or milk

• ½ tsp vanilla

Instructions

1. Preheat & prep

   • Preheat oven to 325°F (165°C).

   • Grease and flour a bundt or tube pan.

2. Prepare strawberries

   • Toss chopped strawberries with 2 tbsp flour.

   • Set aside (this prevents sinking).

3. Cream butter & cream cheese

   • Beat butter and cream cheese until smooth and fluffy.

   • Gradually add sugar and beat 3–4 minutes.

4. Add eggs

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

5. Dry ingredients

   • In a bowl, whisk flour, baking powder, and salt.

   • Slowly mix into batter until just combined.

   • Stir in vanilla.

6. Fold in strawberries

   • Gently fold strawberries into batter.

7. Bake

   • Pour batter into prepared pan.

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

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

8. Glaze (optional)

   • Whisk glaze ingredients until smooth.

   • Drizzle over cooled cake.

Tips for the Best Pound Cake

• Use room-temperature ingredients

• Don’t overmix once flour is added

• Fresh strawberries give best flavor (frozen should be thawed and drained)

Variations

• Add lemon zest for brightness

• Swap strawberries for blueberries or raspberries

• Make it extra rich with a cream cheese glaze