Description
This Strawberry Cream Cheese Pound Cake is rich, moist, and packed with fresh strawberries. A buttery, tender dessert perfect for brunch, holidays, or gifting.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour a 10-inch bundt or loaf pan.
- In a large bowl, beat softened butter and cream cheese on medium speed until light and fluffy, about 3–5 minutes.
- Gradually add sugar, beating until the mixture is pale and creamy.
- Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- In a separate bowl, whisk together flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in vanilla extract, then gently fold in sliced strawberries using a spatula.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Check earlier if using a loaf pan.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Glaze if desired, or serve plain.
Notes
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Strawberry Cream Cheese Pound Cake