Description
This Homemade Strawberry Cream Cheese Pound Cake is a rich, moist, and fruity dessert perfect for spring and summer gatherings. Bursting with the sweet flavor of fresh strawberries and the creamy tang of cream cheese, it’s a delightful twist on the classic pound cake that’s sure to impress at any occasion.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat oven to 325°F. Grease a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and cream cheese until creamy. Gradually add sugar and continue beating until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Toss chopped strawberries in a little flour, then gently fold them into the batter.
- 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.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Notes
- Tossing strawberries in flour prevents them from sinking to the bottom.
- To add extra flavor, consider mixing in white chocolate chips or lemon zest.
- If using frozen strawberries, thaw and drain thoroughly to avoid excess moisture.
- A light powdered sugar glaze can be drizzled over the cooled cake for extra sweetness.
- Store wrapped at room temperature for 3 days or refrigerate for up to a week.
