Strawberry Cream Cheese Pound Cake
This Strawberry Cream Cheese Pound Cake combines rich flavors with fresh strawberries for a delicious dessert.
Equipment
- Mixing bowl
- loaf pan
Ingredients
For the Cake
- 1½ cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries hulled and finely chopped
- ½ teaspoon salt
For the Cream Cheese Glaze
- 4 oz cream cheese softened
- 1½ cups powdered sugar
- 2–3 tablespoon milk or heavy cream
- 1 tablespoon strawberry puree optional
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a loaf pan.
- In a mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined. Fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 75 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the cream cheese glaze by combining softened cream cheese, powdered sugar, and milk until smooth. Add strawberry puree if using.
- Once the cake has cooled, drizzle the glaze over the top and serve.
Notes
This cake can be stored in an airtight container for several days. You can also substitute other fruits for variety.