Description
A rich and moist Strawberry Cream Cheese Pound Cake featuring fresh strawberries and a creamy glaze, perfect for any occasion.
Ingredients
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- For the glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional)
Instructions
- Preheat your oven to 325°F (165°C) and prepare a 10-inch bundt or tube pan.
- Cream the softened butter and cream cheese together in a large mixing bowl until smooth and fluffy.
- Gradually add the granulated sugar, beating until light and well incorporated.
- Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
- Fold in the finely chopped strawberries that have been lightly dusted with flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes until a toothpick comes out clean.
- Cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, vanilla extract, and strawberry puree until smooth and drizzle over the cooled cake.
Notes
For best results, ensure all ingredients are at room temperature before beginning the recipe. Check the cake for doneness a few minutes earlier than the baking time stated.
