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Delicious strawberry cream cheese pound cake garnished with fresh strawberries

Strawberry Cream Cheese Pound Cake

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Indulge in the rich and tender Strawberry Cream Cheese Pound Cake made with fresh strawberries and cream cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 16 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 cups unsalted butter, softened Provides a rich flavor and tender texture.
  • 1 8 oz block cream cheese, softened Adds creaminess and moisture to the cake.
  • 2.5 cups granulated sugar Sweetens the cake and helps create a light texture.
  • 6 large eggs, room temperature Contributes to the structure and richness of the cake.
  • 1 tablespoon vanilla extract Enhances the overall flavor profile.
  • 3 cups all-purpose flour The base of the cake, providing structure and body.
  • 0.5 teaspoon baking powder Helps the cake rise and achieve a light texture.
  • 0.5 teaspoon salt Balances sweetness and enhances flavors.
  • 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour Adds sweetness and natural flavor; dusting prevents sinking.
Glaze ingredients
  • 1 cup powdered sugar Used for the glaze to add a sweet finish.
  • 1-2 tablespoons milk Thin the glaze to your desired consistency.
  • 0.5 teaspoon vanilla extract (for glaze) Adds flavor to the glaze.
  • 2 tablespoons strawberry puree (optional) Enhances the glaze flavor and adds a beautiful pink hue.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan to ensure easy removal.
  2. In a large mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy.
  3. Gradually add the granulated sugar, beating until the mixture is light and well incorporated.
  4. Add the eggs one at a time, beating well after each addition to fully integrate them.
  5. Mix in the tablespoon of vanilla extract until combined.
  6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid over-mixing.
  8. Gently fold in the finely chopped strawberries using a spatula to maintain their texture.
  9. Pour the batter into the prepared bundt pan and smooth the top with a spatula for even baking.
Baking
  1. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 15 to 20 minutes before carefully inverting onto a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth and well-blended.
  2. Drizzle over the cooled cake before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 32g

Notes

Ensure all ingredients are at room temperature for the best texture. Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, cover tightly and refrigerate for up to a week. Freeze individual slices or the entire cake wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw at room temperature before serving. Variations include substituting other berries like raspberries or blueberries or adding lemon zest for a refreshing citrus note.

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