Description
A rich, moist pound cake made with cream cheese and fresh strawberries — bursting with flavor and perfect for dessert or a special treat.
Ingredients
Scale
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 cups chopped fresh strawberries
- 1 tbsp flour (for coating strawberries)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, beat the butter and cream cheese until smooth. Add sugar and beat until light and fluffy, about 5 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients and mix until just combined.
- Toss chopped strawberries with 1 tbsp flour, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- Ensure butter, cream cheese, and eggs are at room temperature for a smoother batter.
- Use cake flour for a lighter texture if desired.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: strawberry pound cake, cream cheese cake, homemade cake, bundt cake, dessert recipe, fruit cake