35-Minute Heavenly Strawberry Cream Cheese Pound Cake Recipe
A moist and flavorful pound cake infused with strawberry puree and cream cheese, topped with a creamy strawberry glaze.
Ingredients
- 1 lb strawberries washed and hulled
- ½ cup sugar
- 8 oz cream cheese room temperature
- 1½ cups salted butter 3 sticks, room temperature
- 3 cups granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon lemon extract
- 6 eggs room temperature
- ⅓ cup whole milk room temperature
- 3 cups all-purpose flour spoon and level into measuring cup
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1-2 tablespoons strawberry extract
- 25 drops liquid red food coloring
- 4 oz cream cheese room temperature
- 3 cups powdered sugar sifted
- 3-4 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ teaspoon strawberry extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan.
- Make strawberry puree by blending strawberries and sugar until smooth.
- Cream butter, cream cheese, and sugar until light and fluffy.
- Add vanilla and lemon extracts, then eggs one at a time.
- Mix in milk, strawberry extract, and food coloring.
- Fold in flour, salt, and baking soda.
- Pour batter into pan and bake for 75-90 minutes.
- Cool cake in pan for 15 minutes, then transfer to a wire rack.
- Make glaze by mixing cream cheese, powdered sugar, milk, vanilla, strawberry extract, and salt.
- Drizzle glaze over cooled cake and serve.
Notes
- Use room temperature ingredients for best results.
- Adjust food coloring for desired pink shade.
- Store cake covered at room temperature for up to 3 days.