Introduction
This Strawberry Cream Cheese Pound Cake combines the rich, dense texture of classic pound cake with juicy strawberries and a hint of cream cheese tang. Perfect for spring brunches, afternoon tea, or dessert, this cake features a moist, buttery crumb with cream cheese richness, bursts of fresh strawberry flavor in every bite, beautiful pink swirls for a stunning presentation, and simple preparation with everyday ingredients. Whether served plain, glazed, or with whipped cream, this cake is sure to impress!
Ingredients
For the Cake:
1½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1½ cups fresh strawberries, diced (plus extra for garnish)
1 tbsp flour (for coating strawberries)
For the Glaze (Optional):
1 cup powdered sugar
2-3 tbsp strawberry puree (blend 4-5 strawberries)
1 tsp lemon juice
Step-by-Step Instructions
1. Prep the Strawberries
Dice 1½ cups strawberries and toss with 1 tbsp flour (this prevents sinking). Blend 4-5 strawberries into a puree for the glaze (if using).
2. Make the Batter
Preheat oven to 325°F (165°C). Grease a 10-12 cup Bundt pan. Beat butter and cream cheese until smooth (~3 mins). Gradually add sugar, beating until fluffy (~5 mins). Add eggs one at a time, then mix in vanilla. Whisk flour, baking powder, and salt; fold into batter. Gently fold in floured strawberries.
3. Bake & Cool
Pour batter into pan. Bake 75-90 mins until a toothpick comes out clean. Cool in pan 15 mins, then invert onto a rack.
4. Glaze & Serve (Optional)
Mix powdered sugar, strawberry puree, and lemon juice. Drizzle over cooled cake. Garnish with sliced strawberries.
Tips for Success
Use room-temperature ingredients for even mixing. Don’t overmix after adding flour to keep the cake tender. For extra strawberry flavor, add 1 tsp strawberry extract to the batter.
Storage: Keeps for 3 days at room temp or freeze for up to 3 months.
“A berry-licious twist on a classic!”
Enjoy with coffee, tea, or vanilla ice cream!