Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake is rich, moist, and packed with fresh strawberries. Perfect for any occasion.
Equipment
- Mixing bowl
- Loaf Pan
Ingredients
For the Cake
- 1½ 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 vanilla extract
- 2 cups fresh strawberries hulled and finely chopped
- ½ teaspoon salt
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1½ cups powdered sugar
- 2–3 tablespoon milk or heavy cream
- 1 tablespoon strawberry puree optional
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 70 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, beat together the softened cream cheese, powdered sugar, and milk until smooth. Stir in the strawberry puree if using.
- Drizzle the glaze over the cooled pound cake before serving.
Notes
This cake is best served fresh, but you can store leftovers in an airtight container for up to 3 days.