Print

The Ultimate Strawberry Cream Cheese Pound Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert that combines the rich flavor of cream cheese with sweet strawberries, featuring a moist and dense texture perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Total Time: 105 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 2 ½ cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • ½ teaspoon vanilla extract (for glaze)
  • 2 tablespoons strawberry puree (optional)

Instructions

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray for easier release.
  2. In a large mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy.
  3. Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and well incorporated, about 3 to 5 minutes.
  4. Add the eggs one at a time, ensuring to beat well after each addition.
  5. Mix in the tablespoon of vanilla extract until well combined.
  6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  8. Gently fold in the finely chopped strawberries that have been lightly dusted with flour.
  9. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
  10. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at the 75-minute mark and cover loosely with foil if necessary.
  11. Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth. Drizzle over the cooled cake before serving.

Notes

Make sure your butter and cream cheese are softened for easier mixing. Store any leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for a week.

Nutrition

Find it online: https://daytasty.com/ultimate-strawberry-cream-cheese-pound-cake-2/