Strawberry Cream Cheese Pound Cake
A delightful pound cake enriched with creamy cream cheese and ripe strawberries, perfect for any gathering or indulgent treat at home.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 8 oz cream cheese, softened Room temperature for easier mixing.
- 2 cups granulated sugar
- 4 large eggs Also at room temperature.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup strawberries, chopped Use ripe, juicy strawberries.
Optional Glaze
- 1 cup powdered sugar For sweetness.
- 2 tablespoons milk Adjust for desired consistency.
- 2 tablespoons strawberry puree Adds flavor and color.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add the sugar, beating until light and airy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture and mix until just combined.
- Gently fold in the chopped strawberries.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for about 15 to 20 minutes before inverting onto a wire rack.
Glazing (optional)
- Whisk together powdered sugar, milk, and strawberry puree. Drizzle over the cooled cake.
Notes
Use room temperature ingredients for a smoother batter. Consider lightly coating strawberries with flour before adding to prevent sinking. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.