Homemade Strawberry Cream Cheese Pound Cake
This Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with strawberry flavor. Swirled with real berries and topped with a sweet glaze, it’s the perfect dessert for brunches, birthdays, or a weekend treat.
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 8 oz cream cheese softened
- - 2 cups granulated sugar
- - 4 large eggs
- - 1 tsp vanilla extract
- - 2 ½ cups all-purpose flour
- - 1 tsp baking powder
- - ½ tsp salt
- - 1 ½ cups fresh strawberries chopped
- - 1 tbsp flour for coating berries
- **For the Glaze:**
- - 1 cup powdered sugar
- - 2–3 tbsp milk
- - 1 tsp vanilla extract or cream cheese
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and cream cheese until smooth and fluffy.
- Add sugar and vanilla, and beat until light.
- Beat in eggs one at a time, mixing well after each.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Toss strawberries with 1 tbsp flour and gently fold into the batter.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 70–80 minutes or until a toothpick inserted comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
- Mix glaze ingredients until smooth and pour over cooled cake.
Notes
- Tossing strawberries in flour helps prevent them from sinking.
- Let the cake cool fully before glazing to avoid melting the topping.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Let the cake cool fully before glazing to avoid melting the topping.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.