Description
This Strawberry Cream Cheese Pound Cake is rich, buttery, moist, and packed with sweet strawberry flavor in every bite. The cream cheese gives it an ultra-soft bakery-style texture while the strawberries add fresh fruity sweetness. Perfect for brunch, tea time, holidays, or anytime you need a comforting homemade dessert.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh strawberries, diced
1 tablespoon flour (for coating strawberries)
Optional cream cheese glaze
Optional fresh strawberries for garnish
Instructions
1. Preheat oven to 325°F and generously grease and flour a bundt pan or loaf pan.
2. In a large mixing bowl, beat softened butter and cream cheese until smooth, creamy, and fluffy.
3. Gradually add granulated sugar and continue beating until pale and airy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract until combined.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Slowly add dry ingredients into the wet mixture and mix until just combined. Do not overmix.
8. Toss diced strawberries with 1 tablespoon flour to prevent sinking.
9. Gently fold strawberries into the batter using a spatula.
10. Pour batter evenly into the prepared pan and smooth the top.
11. Bake for 65–75 minutes or until a toothpick inserted in the center comes out clean.
12. Allow cake to cool in the pan for 15 minutes before transferring to a cooling rack.
13. Cool completely before glazing or slicing.
14. Optional: drizzle with cream cheese glaze and garnish with fresh strawberries before serving.
Notes
Use room temperature butter, cream cheese, and eggs for the smoothest batter.
Coating strawberries in flour helps keep them evenly distributed throughout the cake.
Do not overmix after adding flour or the cake may become dense.
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
This pound cake freezes beautifully for up to 2 months.
For extra flavor, add lemon zest or almond extract to the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg