Strawberry Cream Cheese Pound Cake – A Classic Recipe with a Sweet Twist
A moist and buttery Strawberry Cream Cheese Pound Cake filled with tangy cream cheese and fresh strawberries. Perfect for brunch, parties, or as a sweet treat anytime.
Ingredients
- 1 cup unsalted butter softened 8 oz full-fat cream cheese, softened 2 cups granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 2 1/2 cups cake flour 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cups diced fresh strawberries Optional: powdered sugar or strawberry glaze for topping
Instructions
- 1. Preheat oven to 325°F (160°C). Grease and flour a loaf or bundt pan. 2. In a large bowl, beat butter and cream cheese until smooth and fluffy. 3. Gradually add sugar and beat until light and creamy. 4. Add eggs one at a time, mixing well after each addition. 5. Stir in vanilla extract. 6. In a separate bowl, whisk together flour, baking powder, and salt. 7. Gradually add dry ingredients into the wet mixture until just combined. 8. Gently fold in diced strawberries. 9. Pour batter into prepared pan and smooth the top. 10. Bake for 60–70 minutes, or until a toothpick comes out clean. 11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. 12. Dust with powdered sugar or drizzle with strawberry glaze before serving.
Notes
For best results, use fresh strawberries, but thawed frozen strawberries can work if well drained. Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.