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The Ultimate Strawberry Cream Cheese Pound Cake

A moist and flavorful dessert that combines cream cheese and fresh strawberries for a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 8 oz block cream cheese, softened Ensure it's at room temperature.
  • 2.5 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour Dusted with flour to prevent sinking.
For the Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk Adjust for desired consistency.
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons strawberry puree (optional) For added flavor and color.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or use baking spray.
  2. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
  3. Gradually add the granulated sugar and continue to beat until light and well incorporated, about 3 to 5 minutes.
  4. Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt until well mixed.
  6. Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined.
  7. Fold in the chopped strawberries that have been tossed with flour to prevent them from sinking.
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 75 to 85 minutes, checking for doneness at 75 minutes by inserting a toothpick into the center.
  2. If the toothpick comes out clean, the cake is done. If the top is browning too quickly, cover it loosely with foil.
  3. Let the cake cool in the pan for 15 to 20 minutes, then gently invert onto a wire rack to cool completely.
Glazing
  1. To prepare the glaze, whisk together the powdered sugar, milk, vanilla extract, and strawberry puree (if using) until smooth.
  2. Drizzle the glaze over the cooled cake for added sweetness and decoration.

Notes

Ensure all ingredients are at room temperature for best results. This cake can serve as a delightful brunch or dessert.