Description
A delightful and easy-to-make Strawberry Cream Cheese Pound Cake, perfect for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, room temperature
- 2 cups (400g) sugar
- 6 large eggs
- 2 tsp vanilla extract
- 2½ cups (310g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1½ cups fresh strawberries, sliced (plus extra for garnish)
- For the Glaze: 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease and flour a bundt pan thoroughly.
- In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy (about 3–4 minutes). Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined. Gently fold in sliced strawberries.
- Pour batter evenly into the prepared bundt pan and bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, milk/cream, and vanilla until smooth. Drizzle over the cooled cake and top with extra strawberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg