Homemade Strawberry Cream Cheese Pound Cake

Homemade Strawberry Cream Cheese Pound Cake

Homemade Strawberry Cream Cheese Pound Cake is a rich, buttery cake with a moist, dense crumb and sweet strawberry flavor throughout. The cream cheese adds extra tenderness, while real strawberries give the cake a fresh, fruity taste. It’s perfect for dessert, holidays, or any special gathering.

Ingredients: 1 cup unsalted butter softened, 8 ounces cream cheese softened, 2½ cups granulated sugar, 6 large eggs room temperature, 3 cups all-purpose flour, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 cup finely chopped fresh strawberries, and 2 tablespoons all-purpose flour for coating strawberries.

Optional strawberry glaze: 1 cup powdered sugar and 2–3 tablespoons strawberry puree or strawberry juice.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy. Gradually add the sugar and continue beating until light and well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the batter, mixing just until combined.

Toss the chopped strawberries with 2 tablespoons of flour, then gently fold them into the batter.

Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

If using the glaze, whisk together the powdered sugar and strawberry puree or juice until smooth, then drizzle over the cooled cake before slicing and serving.