Homemade Strawberry Cream Cheese Pound Cake

 

Ingredients:

For the Pound Cake Batter

• 1 ½ 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 baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional but recommended)
• 1 ½ cups fresh strawberries, finely chopped
• 2 tablespoons all-purpose flour (for coating strawberries)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree or milk
• ½ teaspoon vanilla extract

Preparation:

Step 1: Prepare the strawberries

Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Set aside.

Step 2: Cream the butter and cream cheese

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy—about 3–5 minutes.

Step 3: Add the sugar

Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.

Step 4: Add the eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.

Step 5: Add dry ingredients

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.

Step 6: Add the flavoring and strawberries

Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.

Step 7: Bake the cake

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.

Step 8: Cool and glaze

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.