Description

A rich and velvety strawberry cream cheese pound cake bursting with fresh strawberries and topped with a sweet strawberry glaze for a beautiful, indulgent dessert.

Ingredients

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 salt

1 cup fresh strawberries, finely chopped and patted dry

1 cup powdered sugar (for glaze)

2–3 tablespoons strawberry purée (for glaze)

1/2 teaspoon vanilla extract (for glaze)

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly.
In a large bowl, beat the butter and cream cheese together until smooth and fluffy.
Gradually add the granulated sugar and beat until light and airy.
Add eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the chopped strawberries.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, strawberry purée, and vanilla until smooth. Drizzle over cooled cake.

Notes

Pat strawberries dry to prevent excess moisture in the batter.

Use full-fat cream cheese for best texture and richness.

Do not overmix to keep the crumb tender.

Grease and flour the Bundt pan thoroughly to prevent sticking.

Cake flavor deepens when made a day ahead.

Prep Time: 15 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 38 g
Sodium: 190 mg
Fat: 32 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 165 mg