Homemade Strawberry Cream Cheese Pound Cake

Oh now that’s a dreamy dessert—Homemade Strawberry Cream Cheese Pound Cake is like summer in a slice. Dense, buttery, tangy from the cream cheese, and sweet with real strawberries. Here’s a from-scratch recipe that’ll steal the show at any gathering:

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 Homemade Strawberry Cream Cheese Pound Cake

 Ingredients:

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 2 ½ cups granulated sugar

• 6 large eggs

• 1 tsp vanilla extract

• 3 cups cake flour (or all-purpose flour, sifted)

• ½ tsp salt

• 1 ½ cups fresh strawberries, finely chopped and patted dry

• Optional: 1 tbsp flour to toss strawberries (prevents sinking)

For the Glaze (optional but amazing):

• 1 cup powdered sugar

• 1–2 tbsp milk or cream

• 1–2 tbsp strawberry puree or juice

• Splash of vanilla extract

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 Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan well.

2. Cream butter, cream cheese & sugar:

   • Beat on medium-high until light and fluffy (about 3–5 minutes).

3. Add eggs one at a time, beating well after each addition. Mix in vanilla.

4. Combine dry ingredients:

   • Whisk flour and salt. Gradually add to the wet mix, just until combined.

5. Fold in strawberries:

   • Toss chopped strawberries in 1 tbsp flour (optional), then fold gently into the batter.

6. Bake:

   • Pour into pan and bake for 75–85 minutes, or until a toothpick comes out clean.

   • Check at 60 mins and loosely tent with foil if browning too quickly.

7. Cool:

   • Let cake cool in the pan 15–20 minutes, then invert onto a rack to cool completely.

8. Make the glaze:

   • Mix powdered sugar, milk, strawberry puree, and vanilla until smooth. Drizzle over cooled cake.

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Serve with whipped cream, fresh berries, or just a fork and some peace and quiet.

Want to make it with strawberry cream cheese or swirl in a strawberry jam layer?