Description
Strawberry Cream Cheese Pound Cake is rich, moist, and full of sweet strawberry flavor. Cream cheese keeps the cake tender while fresh strawberries add bright fruity sweetness. Perfect for brunch, dessert, or gifting, this cake is easy to make yet impressive. Soft, buttery, and aromatic, it’s a homemade dessert that feels luxurious and comforting in every bite.
Ingredients
Scale
- 225 g (1 cup) unsalted butter, softened
- 225 g (1 cup) cream cheese, softened
- 400 g (2 cups) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 250 g (2 cups) fresh strawberries, hulled and chopped
- Optional Glaze: 60 g (1/2 cup) powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan.
- Beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl; fold into wet mixture until just combined.
- Gently fold in chopped strawberries.
- Pour batter into pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool 15 minutes, remove from pan. Optional: drizzle glaze over cooled cake.
Notes
Dust strawberries with flour to prevent sinking. Add lemon zest for extra brightness. Store covered at room temperature for up to 2 days or refrigerated for 4 days. Freezes well for up to 2 months. Serve with whipped cream or ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg