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Strawberry Cream Cheese Pound Cake

A deliciously moist pound cake bursting with juicy strawberries and creamy richness, perfect for gatherings or cozy desserts.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional but recommended)
  • 1.5 cups fresh strawberries, finely chopped
  • 2 tablespoons all-purpose flour (for coating strawberries)
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons strawberry puree or milk (for glaze)
  • 0.5 teaspoon vanilla extract (for glaze)

Method
 

Preparation
  1. Wash, dry, and finely chop strawberries. Toss strawberries in 2 tablespoons of flour to prevent sinking in the batter, then set aside.
  2. In a large bowl, cream the softened butter and cream cheese together until smooth and fluffy (about 3 to 5 minutes).
  3. Gradually add the granulated sugar, mixing until pale and creamy.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
  6. Stir in vanilla and almond extract if using. Gently fold in floured strawberries.
Baking
  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan, then pour in the batter, smoothing the top.
  2. Bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Glazing
  1. Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack. Let it cool completely.
  2. Prepare glaze by mixing powdered sugar, strawberry puree, and vanilla extract until smooth, and drizzle over the cooled cake.

Notes

Serve with whipped cream or vanilla ice cream. Store wrapped in plastic wrap or an airtight container at room temperature for up to three days. Freeze slices for longer storage. For an extra-moist cake, use room temperature ingredients and fold strawberries gently.