Strawberry Cream Cheese Pound Cake
This easy homemade strawberry cream cheese pound cake perfectly blends sweetness and a tender crumb, making it ideal for any occasion.
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened, ensures a rich texture
- 8 oz cream cheese softened, adds moisture and richness
- 3 cups granulated sugar provides sweetness and structure
- 6 large eggs binds ingredients and adds moisture
- 3 cups all-purpose flour creates structure
- 0.5 tsp baking powder gives leavening
- 0.5 tsp salt enhances flavor
- 2 tsp vanilla extract adds warmth
- 1.5 cups fresh strawberries chopped, tossed in 1 tbsp flour to prevent sinking
Glaze Ingredients
- 2 cups powdered sugar for glaze, adds sweetness
- 3-4 tbsp strawberry puree or strawberry juice + 1 tbsp milk, adds flavor and moistness
- 0.5 tsp vanilla extract for glaze, enhances flavor
Garnish
- Fresh strawberry halves for garnish
Instructions
Preparation
- Grease a loaf pan with butter or cooking spray and set aside.
- In a large mixing bowl, combine softened butter and cream cheese, and beat until smooth and creamy.
- Gradually add granulated sugar, mixing until light and fluffy.
- Add eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gradually stir the flour mixture into the butter and sugar mixture until smooth.
- Gently fold in the chopped strawberries that have been coated with flour.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Place the loaf pan in the preheated oven and bake until golden and a toothpick comes out clean.
- Remove from the oven and let the cake cool in the pan for a few minutes.
- Transfer the cake to a wire rack to cool completely.
Glazing
- While the cake cools, prepare the glaze by whisking together powdered sugar, strawberry puree (or juice), and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to flow down the sides.
- Garnish with fresh strawberry halves.
Notes
To store, keep at room temperature for a few days or refrigerate for about a week. For longer storage, freeze slices individually wrapped.