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Homemade strawberry cream cheese pound cake slice on a plate

Strawberry Cream Cheese Pound Cake

A delightful pound cake combining rich butter and cream cheese flavors with fresh strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups unsalted butter, room temperature
  • 1 package (8 oz) cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups diced fresh strawberries (lightly tossed in 1 tbsp flour)
Glaze Ingredients
  • 2 cups powdered sugar
  • 2-3 tablespoons milk or heavy cream
  • 0.5 teaspoon vanilla extract
  • 1-2 tablespoons strawberry puree or red/pink food coloring Optional for glaze coloring

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
  2. In a large mixing bowl, cream together the unsalted butter and cream cheese until smooth.
  3. Gradually add the granulated sugar and beat until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
  7. Fold in the diced strawberries.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 75-90 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
Making the Glaze
  1. For the glaze, whisk together powdered sugar, milk or heavy cream, and vanilla extract. Adjust the consistency as needed.
  2. Drizzle the glaze over the cooled cake. Optionally, add strawberry puree or food coloring to the glaze for color.

Notes

Serve this cake on its own or with whipped cream and additional fresh strawberries. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, wrap tightly and freeze for up to three months.