Homemade Strawberry Cream Cheese Pound Cake

 Yield: 12 servings | Prep: 20 min | Bake: 75 min | Total: ~1 hr 35 min

Ingredients

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2½ cups granulated sugar

• 6 large eggs, at room temperature

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup fresh strawberries, finely chopped and patted dry

For the glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk (or heavy cream)

• ½ tsp vanilla extract

• ¼ cup fresh strawberries, puréed and strained

Instructions

1. Preheat and prepare the pan – Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or loaf pan.

2. Cream butter, cream cheese, and sugar – In a large mixing bowl, beat the softened butter and cream cheese with the sugar until light and fluffy (about 3–4 minutes).

3. Add eggs and vanilla – Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine dry ingredients – In a separate bowl, sift together the flour, baking powder, and salt.

5. Mix wet and dry – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

6. Fold in strawberries – Gently fold in the chopped strawberries, ensuring they are evenly distributed. (Patting them dry helps prevent streaks and sinking.)

7. Bake – Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

9. Make the glaze – Whisk together powdered sugar, milk, vanilla, and strawberry purée until smooth. Add more sugar to thicken or more milk to thin as needed.

10. Glaze and serve – Drizzle the glaze over the cooled cake. Allow it to set for a few minutes before slicing.

Tips & Notes

• Room temperature ingredients are key – cold butter, cream cheese, or eggs can lead to a dense or lumpy batter.

• Pat strawberries dry – Excess moisture from fresh berries can make the cake soggy. Tossing them in a teaspoon of flour also helps.

• Check for doneness – Ovens vary; start checking at 70 minutes. The cake should be golden brown and a toothpick should come out clean (a few moist crumbs are fine).

• Storage – Keep covered at room temperature for up to 3 days, or refrigerate for up to a week. The glaze may soften if refrigerated.

Nutritional info (approximate per slice): ~420 kcal