Buttery, rich, and perfectly dense, this Strawberry Cream Cheese Pound Cake is swirled with juicy strawberries and tangy cream cheese. A dreamy dessert perfect for brunch, gifting, or coffee time!
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 3/4 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups diced fresh strawberries (pat dry with paper towels)
- 1 tablespoon flour (for tossing strawberries)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
- Splash of vanilla or almond extract
Instructions
- Prep: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or 2 loaf pans. Pat strawberries dry and toss with 1 tablespoon flour.
- Cream: Beat butter and cream cheese together until smooth and fluffy, about 3–5 minutes.
- Sugar & Eggs: Gradually beat in sugar. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until combined.
- Strawberries: Gently fold in flour-coated strawberries. Do not overmix.
- Bake: Pour batter into prepared pan(s) and smooth the top. Bake 70–80 minutes for bundt or 55–65 minutes for loaf pans, until a toothpick comes out clean.
- Cool: Let cake cool in pan for 10–15 minutes, then turn out onto wire rack to cool completely.
- Glaze: (Optional) Drizzle glaze over cooled cake or dust with powdered sugar before serving.
