Description
A delightful homemade strawberry cream cheese pound cake, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries (chopped, tossed in 1 tbsp flour to prevent sinking)
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp strawberry puree (or strawberry juice + 1 tbsp milk)
- ½ tsp vanilla extract (for glaze)
- Fresh strawberry halves (for garnish)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- Beat butter and cream cheese together until creamy.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift together flour, baking powder, and salt. Gradually add to batter.
- Fold in floured strawberries gently.
- Pour batter into prepared pan.
- Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool fully.
- Whisk powdered sugar, strawberry puree, and vanilla until smooth and pourable.
- Drizzle glaze over cooled cake.
- Garnish with fresh strawberry halves.
- Slice and enjoy chilled or at room temperature.
Notes
- Ensure strawberries are well-coated in flour to prevent sinking.
- For a richer flavor, let the cake sit overnight before serving.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg