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Homemade Strawberry Cream Cheese Pound Cake

A creamy, buttery pound cake infused with fresh strawberries, perfect for a sweet treat any time of the day.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup 1 cup (2 sticks) unsalted butter, softened Room temperature for easier creaming
  • 8 oz 8 oz cream cheese, softened Room temperature for smoother mixing
  • 3 cups 3 cups granulated sugar
  • 6 large 6 large eggs Room temperature
  • 3 cups 3 cups all-purpose flour Sifted before measuring
  • 1/2 tsp 1/2 tsp baking powder
  • 1/2 tsp 1/2 tsp salt
  • 2 tsp 2 tsp vanilla extract
  • 1 cup 1 cup fresh strawberries, finely chopped Pat dry before chopping
For the Glaze
  • 1 1/2 cups 1 1/2 cups powdered sugar
  • 3 tbsp 3 tbsp milk (or as needed) Adjust for desired consistency
  • 1/2 tsp 1/2 tsp vanilla extract for glaze

Method
 

Preparation
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a bundt or loaf pan.
  2. Beat butter and cream cheese until smooth and creamy.
  3. Add sugar and beat until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract.
Baking
  1. In a separate bowl, whisk together flour, baking powder, and salt.
  2. Gradually add dry ingredients to the batter until just combined.
  3. Gently fold in chopped strawberries.
  4. Pour into the prepared pan and bake for 70-80 minutes, or until a toothpick inserted comes out clean.
  5. Cool completely before glazing.
Glazing
  1. Whisk glaze ingredients until smooth and drizzle over cooled cake.

Notes

Serve thick slices warm with vanilla ice cream or whipped cream; consider adding crushed pistachios and flaky sea salt for a street-food twist.