Description
This Easy Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with fresh strawberry flavor. Made with creamy cream cheese and a buttery base, this soft and tender pound cake is perfect for dessert, brunch, or special occasions.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh strawberries, finely chopped
Optional glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (165°C) and grease a loaf or bundt pan.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Add sugar and beat until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. In a separate bowl, whisk flour, baking powder, and salt.
7. Gradually add dry ingredients to the wet mixture, mixing until combined.
8. Gently fold in chopped strawberries.
9. Pour batter into prepared pan and smooth the top.
10. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
11. Let cake cool completely before removing from pan.
12. (Optional) Mix glaze ingredients and drizzle over cooled cake before serving.
Notes
Use room temperature ingredients for a smoother batter.
Do not overmix to keep the cake tender.
Pat strawberries dry to avoid excess moisture.
Store in an airtight container for up to 3 days or refrigerate for longer freshness.