Homemade Strawberry Cream Cheese Pound Cake
This creamy, flavorful cake is as inviting as a sunny spring day, hitting the perfect note between sweet and tangy.
Servings: 12 servings
Calories: 430kcal
Equipment
- Bundt or Tube Pan
- Mixing Bowl
Ingredients
Ingredients
- 1.5 cups Unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 2.5 cups Granulated Sugar
- 6 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1.5 cups Fresh Strawberries, chopped
- 2 tablespoons All-Purpose Flour (for tossing strawberries)
- 1 cup Powdered Sugar (for glaze, optional)
- 1-2 tablespoons Milk (for glaze, optional)
- 0.5 teaspoon Vanilla Extract (for glaze, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Toss chopped strawberries in 2 tablespoons flour, then gently fold into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 80–90 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar, milk, and vanilla extract to make a glaze, and drizzle over cooled cake.
Notes
Use room temperature butter and cream cheese for best mixing. If strawberries aren't available, try raspberries or blueberries. Don’t overmix to keep the cake light.
Nutrition
Calories: 430kcal | Fat: 24g