Homemade Strawberry Cream Cheese Pound Cake

Here’s a rich, moist, and flavorful Homemade Strawberry Cream Cheese Pound Cake recipe — bursting with fresh strawberries and creamy tang from cream cheese. Perfect for spring or summer gatherings!

🍓 Strawberry Cream Cheese Pound Cake

Ingredients:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 1 (8 oz) package cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 2 tsp vanilla extract

• 1 ½ cups fresh strawberries, finely chopped (patted dry)

Optional Strawberry Glaze:

• 1 cup powdered sugar

• 2–3 tbsp strawberry puree (or mashed strawberries, strained)

• ½ tsp vanilla extract

Instructions:

1. Preheat & Prepare Pan
   Preheat oven to 325°F (165°C). Grease and flour a Bundt pan or 10-inch tube pan.

2. Cream the Butter & Cream Cheese
   In a large bowl, beat butter and cream cheese together until smooth and creamy, about 2–3 minutes.

3. Add Sugar
   Gradually add sugar, beating well until light and fluffy (about 5 minutes).

4. Add Eggs One at a Time
   Beat in eggs one at a time, mixing well after each addition.

5. Mix Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the batter, mixing just until combined.

6. Fold in Vanilla & Strawberries
   Stir in vanilla, then gently fold in chopped strawberries (make sure they’re well-drained and dry to avoid excess moisture).

7. Bake
   Pour batter into prepared pan. Smooth the top and bake for 80–90 minutes, or until a toothpick inserted comes out clean.

8. Cool
   Let the cake cool in the pan for 15–20 minutes, then carefully turn out onto a wire rack to cool completely.

Optional Strawberry Glaze:

1. Mix powdered sugar, vanilla, and enough strawberry puree to make a smooth, pourable glaze.

2. Drizzle over cooled cake.