Description
A rich and moist pound cake featuring fresh strawberries and cream cheese, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh strawberries (chopped or mashed)
- 1 cup powdered sugar (optional)
- 2–3 tbsp strawberry puree or milk (optional)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a bundt or loaf pan by greasing and flouring it well to discourage sticking.
- Cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add in the granulated sugar, continuing to beat until fluffy.
- Introduce the eggs one by one, mixing thoroughly after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Slowly incorporate the dry ingredients into the wet mixture, stirring gently until combined.
- Fold in the vanilla extract and fresh strawberries gently.
- Pour the batter into the prepared pan, smoothing the top for an even bake.
- Bake for 60-75 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- Whisk the powdered sugar with strawberry puree or milk to drizzle over the cooled cake, if desired.
Notes
Store leftover slices in plastic wrap in an airtight container in the fridge for up to one week. For longer storage, freeze portions for up to three months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: strawberry cake, cream cheese pound cake, dessert, baking, strawberry recipes