Ohhh yes—Strawberry Cream Cheese Pound Cake is rich, dense, buttery, and dotted with sweet strawberries. 🍓🍰 It’s one of those cakes that feels fancy but still pure comfort. Here’s a reliable, bakery-style recipe:
Strawberry Cream Cheese Pound Cake
Ingredients
Cake
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1 tbsp flour (for coating strawberries)
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or strawberry juice
- ½ tsp vanilla or lemon juice
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt or tube pan very well.
- Prepare Strawberries
- Toss chopped strawberries with 1 tbsp flour. This prevents sinking.
- Cream Butter & Cream Cheese
- Beat butter and cream cheese together until smooth and fluffy (3–4 minutes).
- Gradually add sugar and beat until light and creamy.
- Add Eggs
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Dry Ingredients
- Whisk flour, baking powder, and salt together.
- Add to batter gradually, mixing just until combined.
- Fold in Strawberries
- Gently fold in strawberries with a spatula.
- Bake
- Pour batter into prepared pan.
- Bake 75–90 minutes, until a toothpick comes out clean.
- Cool in pan 15 minutes, then invert onto a wire rack.
- Glaze (Optional)
- Whisk glaze ingredients until smooth.
- Drizzle over cooled cake.
Pro Tips
- Fresh strawberries only—frozen release too much moisture.
- Don’t overmix once flour is added (keeps the cake tender).
- This cake gets even better the next day once flavors settle.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
If you want, I can also give you a strawberry swirl version (with visible pink ribbons inside) or a lemon-strawberry twist that’s bright and summery. 🍋🍓
