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Delicious Strawberry Cream Cheese Pound Cake with fresh strawberries on top

Strawberry Cream Cheese Pound Cake

A delightful cake that combines cream cheese and fresh strawberries, resulting in a moist and flavorful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 450 kcal

Ingredients
  

For the Cake Base

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1.25 cups fresh strawberries, finely chopped
  • 1 tablespoon all-purpose flour (to coat strawberries)

For the Glaze

  • 4 oz cream cheese, softened
  • 1.5 cups powdered sugar
  • 0.25 cup fresh strawberry puree
  • 1-2 tablespoons milk or cream
  • 0.5 teaspoon vanilla extract

Instructions
 

Preparation

  • Gather all your ingredients and ensure the butter and cream cheese are softened.
  • Preheat your oven to 325°F (160°C) and grease and flour a 10-inch Bundt pan.

Making the Cake

  • In a large mixing bowl, beat the softened butter and cream cheese until smooth and fluffy, approximately 3 to 4 minutes.
  • Gradually add in the granulated sugar and beat until light and creamy, about 2 to 3 minutes.
  • Add the eggs one at a time, mixing well after each addition, taking about 3 minutes total.
  • Mix in the vanilla extract for an additional minute.
  • In a separate bowl, whisk together the flour and baking powder, then gradually add to the wet ingredients on low speed.
  • Toss the chopped strawberries with the 1 tablespoon of flour and gently fold into the cake batter.
  • Pour the batter into the prepared Bundt pan and smooth the top.

Baking

  • Bake in the preheated oven for 65 to 75 minutes, until golden brown and a toothpick inserted comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack.

Making the Glaze

  • Beat the softened cream cheese with the powdered sugar, strawberry puree, milk/cream, and vanilla until smooth.

Serving

  • Once the cake is completely cool, drizzle the glaze over it before serving.

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to three months.
Keyword Baking, Cake, dessert, Fresh Strawberries, Strawberry Cream Cheese Pound Cake