Description
A moist and rich strawberry cream cheese pound cake that combines the delightful sweetness of strawberries with the creamy texture of cream cheese.
Ingredients
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- For the glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
- Preheat your oven to 325°F (165°C) and prepare a 10-inch bundt or tube pan by greasing and flouring it.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add in the granulated sugar and continue beating until well combined.
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Gently fold in the finely chopped strawberries that have been lightly dusted with flour.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil if browning too quickly.
- Let cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
Notes
For enhanced flavor, add a splash of almond extract along with the vanilla. Store leftovers at room temperature for up to three days or refrigerate for a week.