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Strawberry Cream Cheese Pound Cake

Strawberry Cream Cheese Pound Cake

Emily
A rich, buttery strawberry cream cheese pound cake baked in a bundt pan with fresh strawberries and a simple pink glaze. Perfect for birthdays, brunch, or any dessert table.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 420 kcal

Equipment

  • 10-inch bundt pan
  • Electric mixer
  • Mixing bowls
  • cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 8 oz full-fat cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 1.5 cups fresh strawberries, finely chopped
  • 1 tablespoon all-purpose flour for tossing the strawberries
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons strawberry puree optional, for color and flavor

Instructions
 

  • Preheat the oven to 325°C and generously grease and flour a 10-inch bundt pan so the cake releases cleanly.
  • In a large bowl, beat the softened butter and cream cheese together until light, smooth, and fluffy.
  • Add the granulated sugar gradually, mixing until the mixture looks pale and airy.
  • Beat in the eggs one at a time, scraping the bowl as needed, then mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Add the dry ingredients to the wet mixture in a few additions, mixing on low just until combined.
  • Toss the chopped strawberries with 1 tablespoon of flour, then gently fold them into the batter.
  • Spoon the batter into the prepared bundt pan, smooth the top, and tap the pan on the counter to release air bubbles.
  • Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Cool the cake in the pan for 15–20 minutes, then invert onto a rack and cool completely.
  • For the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree until smooth, then drizzle over the cooled cake.

Notes

  • Use room temperature butter, cream cheese, and eggs for a smooth, well-aerated batter.
  • If the top browns too quickly, tent the cake loosely with foil during the last part of baking.
  • Store leftover slices in an airtight container at room temperature for up to three days or freeze for longer storage.
Keyword Strawberry Cream Cheese Pound Cake