Here’s a rich and moist Homemade Strawberry Cream Cheese Pound Cake recipe — perfect for dessert or a sweet snack:
🍰 Strawberry Cream Cheese Pound Cake
Ingredients (1 loaf cake)
Cake:
- 8 oz (225 g) cream cheese, softened
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) milk
- 1 cup fresh strawberries, finely chopped
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven
- Preheat to 325°F (160°C).
- Grease and flour a 9×5-inch loaf pan.
- Cream Butter and Cream Cheese
- In a large bowl, beat cream cheese and butter until smooth and fluffy.
- Gradually add sugar and beat until light.
- Add Eggs & Vanilla
- Beat in eggs, one at a time, then add vanilla extract.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Mix Cake Batter
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Fold in chopped strawberries gently.
- Bake
- Pour batter into prepared pan.
- Bake 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack.
- Optional Glaze
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cake.
Tips
- Strawberry Prep: Toss chopped strawberries with a teaspoon of flour before folding in to prevent sinking.
- Variations: Use frozen strawberries (thawed and drained) or swirl in strawberry jam for extra flavor.
- Storage: Keeps well in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week.
If you want, I can also give a “mini loaf or cupcake version” so you can make individual servings without baking a full loaf.
Do you want me to do that?
