Name: Homemade Strawberry Cream Cheese Pound Cake
Prep time: 20 min
Cook time: PT-484740H22M24S
Total time: 42 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 8 oz cream cheese, softened; 2 1/2 cups granulated sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 3 cups all-purpose flour, sifted; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 2 cups fresh strawberries, finely chopped; 1/4 cup strawberry purée (blend a few strawberries); 1/2 cup whole milk; 1 tablespoon lemon zest (optional, for added brightness); 1 1/2 cups powdered sugar; 2 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; 1 tablespoon strawberry purée (optional, for color and flavor)

Description

Welcome to a delightful kitchen adventure with our Homemade Strawberry Cream Cheese Pound Cake. Imagine a luscious dessert that combines the creamy richness of cream cheese with the juicy sweetness of fresh strawberries. This cake is perfect for any time of year, whether you’re celebrating springtime freshness or craving a cozy winter treat. With a buttery texture, a pop of berry flavor, and a sweet glaze cascading over the top, this pound cake will steal the show at any gathering. Let’s dive into the delicious details!

Ingredients

Scale

For the Cake:

1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups fresh strawberries, finely chopped
1/4 cup strawberry purée (blend a few strawberries)
1/2 cup whole milk
1 tablespoon lemon zest (optional, for added brightness)

For the Glaze:

1 1/2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 tablespoon strawberry purée (optional, for color and flavor)

Instructions

Step 1: Prepare Your Ingredients

Allow the butter, cream cheese, and eggs to come to room temperature. This helps ensure a smooth batter and consistent texture in the finished cake.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the sugar and beat on medium speed for 3–4 minutes, until light and fluffy.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the flour mixture.

Step 5: Fold in the Strawberries

Gently fold in the chopped strawberries, strawberry purée, and lemon zest (if using). Mix just until combined — avoid overmixing to keep the texture light and tender.

Step 6: Bake the Pound Cake

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly. Pour the batter into the pan and spread it evenly. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for 20 minutes, then carefully invert it onto a wire rack to cool completely.

Step 8: Make the Glaze

In a small bowl, whisk together powdered sugar, milk or cream, vanilla, and strawberry purée if desired. Adjust thickness by adding more milk for a thinner glaze or more sugar for a thicker one.

Step 9: Glaze and Serve

Once the cake is fully cool, drizzle the glaze generously over the top. Let it set slightly before slicing and serving.

Notes

Always bring cold ingredients (like cream cheese and eggs) to room temperature before mixing. This ensures the batter emulsifies properly and prevents a dense cake texture.

Prep Time: 20 minutes
Cook Time: 75–85 minutes