Description
A rich and moist pound cake infused with strawberries and topped with a creamy glaze.
Ingredients
Scale
- 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
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1½ cups powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tbsp strawberry puree (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large bowl, beat the butter and cream cheese together until smooth.
- Add sugar and mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Gradually add flour and salt, mixing until just combined.
- Fold in the chopped strawberries.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, beat together cream cheese, powdered sugar, and milk until smooth. Add strawberry puree if using.
- Drizzle glaze over the cooled cake.
Notes
- Ensure ingredients are at room temperature for best results.
- Store leftover cake in an airtight container.
- Use fresh strawberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Strawberry Cream Cheese Pound Cake