Description
A moist and tender pound cake filled with juicy strawberries and a rich cream cheese flavor, topped with a sweet strawberry glaze.
Ingredients
Scale
- 2 1⁄2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries (chopped)
- For optional glaze: 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan.
- Whisk together the flour, baking powder, and salt in a medium 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 and milk until just combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the chopped strawberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.
- Mix powdered sugar with strawberry puree or milk for the glaze and drizzle over the cooled cake before serving.
Notes
Make ahead: Bake the cake a day in advance and cover tightly to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: strawberry cake, pound cake, cream cheese dessert