Description
Strawberry Cream Cheese Pound Cake is a rich, buttery dessert that perfectly blends the tangy smoothness of cream cheese with the sweet freshness of strawberries. This cake is dense yet incredibly moist, with a soft crumb that melts in your mouth.
Ingredients
For the Cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries (chopped)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons finely chopped strawberries
Instructions
Preheat oven to 325°F (163°C). Grease and line a loaf pan.
Beat butter and cream cheese together until smooth and fluffy.
Add sugar and beat until light. Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients alternating with milk. Stir in vanilla extract.
Gently fold in chopped strawberries, being careful not to overmix.
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan for 15 minutes, then transfer to a rack.
Mix powdered sugar, milk, vanilla, and chopped strawberries until smooth.
Drizzle glaze over completely cooled cake.
Notes
Toss strawberries lightly in flour before adding to the batter to prevent them from sinking.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 390 kcal
- Sodium: 180 mg
- Protein: 5 g