Name: Strawberry Cream Cheese Pound Cake – Moist, Rich & Bakery-Style Dessert Recipe
Ingredients: 1 ½ 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 baking powder; ½ teaspoon salt; 1 tablespoon vanilla extract; 1 teaspoon almond extract (optional but recommended); 1 ½ cups fresh strawberries, finely chopped; 2 tablespoons all-purpose flour (for coating strawberries); 1 cup powdered sugar; 2–3 tablespoons strawberry puree or milk; ½ teaspoon vanilla extract

Ingredients

Scale

For the Pound Cake Batter

1 ½ 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 baking powder
½ teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract (optional but recommended)
1 ½ cups fresh strawberries, finely chopped
2 tablespoons all-purpose flour (for coating strawberries)

Optional Glaze

1 cup powdered sugar
2–3 tablespoons strawberry puree or milk
½ teaspoon vanilla extract

Instructions

Step 1: Prepare the strawberries

Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Set aside.

Step 2: Cream the butter and cream cheese

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy—about 3–5 minutes.

Step 3: Add the sugar

Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.

Step 4: Add the eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.

Step 5: Add dry ingredients

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.

Step 6: Add the flavoring and strawberries

Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.

Step 7: Bake the cake

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.

Step 8: Cool and glaze

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.

Notes

Make sure ingredients—especially butter, cream cheese, and eggs—are at room temperature. This ensures a smooth batter, even baking, and a soft, velvety crumb. Low and slow baking at 325°F prevents the cake from drying or forming a thick crust.