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Homemade Strawberry Cream Cheese Pound Cake

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This Homemade Strawberry Cream Cheese Pound Cake is the perfect balance of sweet, creamy, and fresh flavors. The rich cream cheese makes it extra moist, while the fresh strawberries add a burst of fruity goodness in every bite. Topped with a simple glaze, it’s the ultimate dessert for any occasion.

Ingredients

Scale

  1. For the Cake:

    • 1 1/2 cups unsalted butter, softened

    • 8 oz cream cheese, softened

    • 2 1/2 cups granulated sugar

    • 6 large eggs

    • 2 teaspoons vanilla extract

    • 3 cups all-purpose flour

    • 1/2 teaspoon baking powder

    • 1/2 teaspoon salt

    • 1 1/2 cups fresh strawberries, chopped

    • 2 tablespoons all-purpose flour (for tossing strawberries)

    For the Glaze (optional):

    1. 1 cup powdered sugar

    2. 1–2 tablespoons milk

    3. 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.

  • In a large bowl, beat together the butter and cream cheese until smooth and creamy.

  • Add sugar and beat until light and fluffy.

  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

  • In a separate bowl, whisk together the flour, baking powder, and salt.

  • Gradually add dry ingredients to the wet mixture, mixing until just combined.

  • Toss chopped strawberries with 2 tablespoons of flour, then gently fold them into the batter.

  • Pour the batter into the prepared pan and smooth the top.

  • Bake for 80–90 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

 

  • If using glaze, whisk together powdered sugar, milk, and vanilla extract, then drizzle over the cooled cake before serving.

Notes

  • If you want to make this cake ahead of time, you can store it in an airtight container for up to 3 days.

  • The glaze is optional, but it adds a nice sweetness and finish to the cake.

 

  • This cake can also be frozen for up to 3 months. Just wrap it tightly in plastic wrap and foil, then thaw at room temperature before serving.

Nutrition

Find it online: https://grandmarecipesflash.com/homemade-strawberry-cream-cheese-pound-cake/