Here’s a Homemade Strawberry Cream Cheese Pound Cake that’s rich, moist, and packed with real strawberry flavor—perfect for dessert, brunch, or special occasions 🍓🍰
Strawberry Cream Cheese Pound Cake
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup strawberry puree (fresh or frozen strawberries, blended)
- 1/2 cup diced fresh strawberries (tossed in 1 tbsp flour)
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- 1/2 tsp vanilla extract
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt pan or tube pan thoroughly.
2. Cream the base
- Beat butter and cream cheese until smooth and fluffy (3–4 minutes).
- Gradually add sugar and beat until light and creamy.
3. Add eggs
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
4. Combine dry ingredients
- In a separate bowl, whisk flour and salt.
5. Finish the batter
- Alternate adding flour mixture and strawberry puree, beginning and ending with flour.
- Gently fold in diced strawberries.
6. Bake
- Pour batter into prepared pan and smooth the top.
- Bake 75–90 minutes, or until a toothpick inserted comes out clean.
- If browning too fast, loosely tent with foil.
7. Cool
- Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Strawberry Glaze (Optional)
- Whisk powdered sugar, strawberry puree, and vanilla until smooth.
- Drizzle over cooled cake.
Tips for Success
- Room temperature ingredients ensure a smooth batter.
- Toss strawberries in flour to prevent sinking.
- For deeper strawberry flavor, add 1/2 tsp strawberry extract.
- Store covered at room temperature for 2 days or refrigerate up to 5 days.
If you’d like, I can also give you a cream-cheese–stuffed version, a loaf-pan version, or a lemon-strawberry twist 🍓🍋
