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Homemade Strawberry Cream Cheese Pound Cake

A delightful pound cake infused with fresh strawberries and cream cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Room temperature
  • 8 oz cream cheese, softened Room temperature
  • 3 cups granulated sugar
  • 6 large eggs Room temperature
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup fresh strawberries, finely chopped Drain very wet berries if needed
For the glaze
  • 1 1/2 cups powdered sugar
  • 3 tbsp milk Add as needed for desired consistency
  • 1/2 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. Beat butter and cream cheese until smooth and creamy. Add sugar and beat until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the batter until just combined.
  5. Gently fold in chopped strawberries.
Baking
  1. Pour into prepared pan and bake 70-80 minutes, or until a toothpick inserted comes out clean.
  2. Cool completely before glazing.
Glazing
  1. Whisk glaze ingredients until smooth and drizzle over cooled cake.

Notes

For variations, consider adding lemon zest, melted dark chocolate, or toasted nuts for added texture. Store wrapped tightly at room temperature for 2 days or refrigerate for up to 5 days.