Description
Homemade Strawberry Cream Cheese Pound Cake is a rich, moist, bakery-style dessert bursting with strawberry flavor, thanks to cream cheese, fresh berries, and a light strawberry-tinged glaze.
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups fresh strawberries, finely chopped
- 1/4 cup strawberry puree (blend a few strawberries)
- 1/2 cup whole milk
- 1 tablespoon lemon zest (optional)
- For the Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry puree (optional, for pink color)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, cream together butter and cream cheese until light and fluffy, about 3 minutes. Gradually add sugar and beat until combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- In a separate bowl, sift together flour, salt, and baking powder.
- Add dry ingredients to the wet mixture in batches, mixing on low just until combined.
- Gently fold in chopped strawberries, strawberry puree, lemon zest (if using), and milk until just incorporated.
- Pour batter into prepared pan, smoothing top. Bake for 75–85 minutes, until a toothpick inserted into the center comes out clean.
- Cool cake in pan for 15 minutes, then turn out onto a rack to cool completely.
- To make the glaze, whisk powdered sugar with cream (or milk), vanilla, and optional puree until smooth. Adjust consistency by adding more sugar or liquid as needed.
- Drizzle glaze over cooled cake and let set for about 10 minutes before slicing.
Notes
- Chill or drain frozen strawberries first to prevent excess moisture.
- Fold ingredients gently to avoid overmixing, which can make the cake dense.
- To get a richer flavor, increase butter or cream cheese by a couple of tablespoons.
- Add a drop of red food coloring to the glaze for a more vibrant pink hue.
- Lightly flour the pan to help release the cake cleanly after baking.
- Let you cake cool fully before glazing to avoid melting the glaze.
- Prep Time: 20 minutes
- Cook Time: 75–85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
