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Homemade Strawberry Cream Cheese Pound Cake

A rich and moist pound cake combining cream cheese, fresh strawberries, and a sweet strawberry glaze for the perfect dessert.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 portions
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups unsalted butter softened to room temperature
  • 8 oz cream cheese softened to room temperature
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour plus 1 tablespoon for strawberries
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1.5 cups fresh strawberries chopped and tossed in 1 tablespoon flour
  • 2 cups powdered sugar for glaze
  • 3-4 tablespoons strawberry puree or strawberry juice plus 1 tablespoon milk
  • 0.5 teaspoon vanilla extract for glaze
  • fresh strawberry halves for garnish

Equipment

  • Bundt pan
  • electric mixer
  • wire rack
  • mixing bowls
  • Sifter

Method
 

  1. Preheat oven to 325°F (165°C). Thoroughly grease and flour a bundt pan, making sure to coat every ridge.
  2. Beat butter and cream cheese together with an electric mixer for 3-4 minutes until completely smooth and creamy with no lumps.
  3. Add sugar gradually and beat for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition to ensure proper emulsification.
  5. Stir in vanilla extract until combined.
  6. Sift together flour, baking powder, and salt. Gradually add to batter, mixing just until combined—do not overmix.
  7. Toss chopped strawberries in 1 tablespoon flour, then gently fold into batter using no more than 10-12 strokes.
  8. Pour batter into prepared bundt pan and tap gently on counter to release air bubbles.
  9. Bake for 75-85 minutes without opening oven door during first hour. Test with toothpick—it should come out with a few moist crumbs.
  10. Cool in pan for exactly 15 minutes, then carefully invert onto a wire rack to cool completely.
  11. For glaze: Whisk together powdered sugar, strawberry puree, and vanilla until smooth and pourable (should coat the back of a spoon).
  12. Drizzle glaze over completely cooled cake and garnish with fresh strawberry halves.
  13. Slice and serve at room temperature or slightly chilled. Cake tastes even better the next day.

Notes

For best results, use room temperature ingredients. Cake can be frozen unglazed for up to 3 months. Store in airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
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