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Strawberry Cream Cheese Pound Cake

This pound cake combines a buttery, dense crumb with vibrant strawberry flavor and a hint of tang from cream cheese. The cake is baked until golden, with a soft, moist interior dotted with fresh strawberries and a tender crust. It is finished as a layered dessert with a sweet strawberry glaze or dusted with powdered sugar for presentation.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour sifted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries hulled and chopped
  • for topping strawberry glaze or powdered sugar

Equipment

  • Mixing bowls
  • Standard loaf or bundt pan
  • Electric mixer or whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease your loaf or bundt pan, then set it aside.
  2. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, with a light, fluffy texture that releases a gentle aroma of dairy and butter.
  3. Gradually add the sugar to the mixture, beating continuously until the mixture becomes pale, airy, and slightly increased in volume, about 2-3 minutes.
  4. One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next, resulting in a smooth, cohesive batter.
  5. In a separate bowl, sift the flour to remove lumps and aerate it, then gently fold the flour into the wet mixture using a spatula, just until combined.
  6. Stir in the vanilla extract for a fragrant aroma, and fold in the chopped strawberries gently, distributing them evenly without overmixing to keep the batter tender.
  7. Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface.
  8. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean and the cake turns a golden brown.
  9. Remove the cake from the oven, and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, drizzle with strawberry glaze or dust the top generously with powdered sugar for a beautiful presentation.
  11. Slice and serve the cake to reveal layers of tender crumb studded with strawberries, with a moist, buttery interior that captures the vibrant berry flavor.

Notes

For best results, use fresh, ripe strawberries. You can store leftovers covered at room temperature for up to 2 days or refrigerated for up to 3 days. Serve with whipped cream or extra fresh berries for added indulgence.