Strawberry Cream Cheese Pound Cake
A moist, buttery bundt cake infused with fresh strawberries and a creamy tangy cream cheese blend. Perfect for special occasions or casual gatherings, this dessert combines sweet, fruity, and savory notes with a golden crust and tender crumb.
Servings: 12 servings
Calories: 420kcal
Ingredients
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and finely chopped
- ½ tsp salt
- 4 oz cream cheese, softened (for glaze)
- 1½ cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tbsp strawberry puree (optional for glaze)
Instructions
- Preheat oven to 325°F (160°C)
- Grease a bundt pan thoroughly with butter or non-stick spray
- Beat softened butter and 8 oz cream cheese until smooth
- Gradually add 3 cups sugar, beating until light and fluffy (3–5 minutes)
- Add eggs one at a time, beating well after each addition
- Stir in vanilla extract
- In a separate bowl, combine flour, salt, and chopped strawberries
- Fold flour mixture into the butter-egg-cream cheese mixture in batches
- Pour batter into prepared pan and smooth top
- Bake for 75–85 minutes, or until golden and a toothpick inserted in the center comes out clean
- Cool cake in pan for 20–25 minutes before inverting onto a wire rack
- Prepare glaze by beating 4 oz cream cheese and powdered sugar until smooth
- Add milk/cream (and optional puree) to reach desired consistency
- Drizzle glaze over cooled cake before serving
Notes
Ensure all ingredients are at room temperature for optimal mixing
Add additional strawberry puree in glaze for extra flavor
Let cake cool completely before adding glaze to prevent melting
Store in an airtight container at room temperature for 2–3 days
Add additional strawberry puree in glaze for extra flavor
Let cake cool completely before adding glaze to prevent melting
Store in an airtight container at room temperature for 2–3 days