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Homemade Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

This rich, moist pound cake blends cream cheese and fresh strawberries for a tender crumb and vibrant flavor, perfect for dessert, brunch, or coffee time.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course cake, Dessert
Cuisine American
Servings 8 people
Calories 420 kcal

Equipment

  • 1 loaf pan or bundt pan greased and floured
  • 1 large mixing bowl for batter
  • 1 another mixing bowl for dry ingredients

Ingredients
  

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 2½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 cup finely chopped fresh strawberries
  • 1 tablespoon flour to toss strawberries
  • 1 cup powdered sugar for glaze
  • 2 –3 tablespoons strawberry puree or milk for glaze
  • ½ teaspoon vanilla extract for glaze

Instructions
 

  • Preheat oven to 325°F (165°C) and grease and flour a loaf or bundt pan.
  • In a large bowl, beat softened butter and cream cheese until smooth and fluffy.
  • Add sugar and beat for 3 to 4 minutes until light and fluffy.
  • Beat in eggs one at a time, then mix in vanilla extract.
  • In another bowl, whisk together flour, baking powder, and salt.
  • Add dry ingredients to the batter alternately with milk, mixing just until combined.
  • Toss chopped strawberries with 1 tablespoon flour, then gently fold into the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 70 to 80 minutes (or 55 to 60 minutes for a loaf), until a toothpick inserted comes out clean.
  • Cool the cake for 15 minutes before removing from the pan.
  • For the optional glaze, whisk powdered sugar, strawberry puree or milk, and vanilla extract until smooth.
  • Drizzle the glaze over the cooled cake.
  • Slice and serve with coffee, tea, or fresh strawberries.

Notes

  • Do not overmix after adding flour to keep cake moist and tender.
  • Substitute fresh strawberries with raspberries or blueberries for variety.
  • Add lemon zest to the batter for extra flavor.
  • Store covered at room temperature for up to 3 days or refrigerate up to 5 days.
  • Freeze wrapped tightly for up to 2 months.