Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

This homemade strawberry cream cheese pound cake is soft, rich, and perfectly moist with bursts of fresh strawberries in every bite. The combination of cream cheese and butter creates a dense yet tender texture, while a light sweet glaze adds the perfect finishing touch.

Ingredients

For the Cake Batter

• 1 1/2 cups all-purpose flour
• 1 tablespoon flour (for coating strawberries)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

For the Strawberries

• 1 1/2 cups fresh strawberries, diced

For the Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons milk, heavy cream, or strawberry juice

Instructions

1. Preheat your oven to 325°F (165°C). Prepare a loaf pan by greasing and lightly dusting it with flour.
2. In a small bowl, toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking. Set aside.
3. In a large mixing bowl, beat the cream cheese, butter, and sugar together until the mixture becomes smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition to ensure a uniform batter.
5. Stir in the vanilla extract.
6. Gradually add the flour, mixing gently just until incorporated. Avoid overmixing.
7. Fold in the coated strawberries carefully to distribute them evenly.
8. Transfer the batter into the prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool completely before adding the glaze.

Glaze

In a small bowl, whisk together the powdered sugar and your choice of liquid (milk, cream, or strawberry juice) until smooth and pourable. Drizzle over the cooled cake.

Serving Tip

Slice and serve with fresh strawberries or a cup of tea or coffee for a delightful dessert or afternoon treat.