Description
This Strawberry Cream Cheese Pound Cake is a delightful twist on a classic dessert, featuring a rich, buttery cake swirled with tangy cream cheese and fresh strawberries. Perfect for any occasion, every slice is a celebration of flavor and texture.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 8 oz Full-Fat Cream Cheese, softened
- 2 cups Granulated Sugar
- 4 Large Eggs, at room temperature
- 3 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Non-Alcohol Vanilla Extract
- 1/2 tsp Salt
- 2 cups Fresh Strawberries, hulled and diced
- 1/4 cup Milk or Buttermilk (optional for moistness)
Instructions
- Preheat your oven to 325°F (160°C) and generously grease and flour a 10-12 cup Bundt pan or a 9×13 inch loaf pan.
- Wash, hull, and dice your fresh strawberries into small, uniform pieces, then pat them very dry with paper towels.
- In a large mixing bowl, beat the softened unsalted butter and softened full-fat cream cheese together on medium speed until light and fluffy, about 3-5 minutes.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating on medium-high speed for another 5-7 minutes until very pale and airy.
- Add the room temperature large eggs one at a time, beating well after each addition, and stir in the non-alcohol vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix just until barely combined.
- Gently fold the prepared, dry strawberries into the batter using a spatula, distributing them evenly without crushing.
- Pour the batter into the prepared pan, spreading it evenly, and tap the pan gently on the counter to release air bubbles.
- Bake for 60-80 minutes for a Bundt pan or 70-90 minutes for a loaf pan, until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
- Once baked, cool the cake in the pan on a wire rack for 15-20 minutes, then invert it onto the wire rack to cool completely. Optionally, drizzle with a simple glaze made from powdered sugar, milk, and vanilla extract.
- Prep Time: 30 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Ensure all cold ingredients are at room temperature for the best texture. Avoid overmixing the batter once the flour is added to keep the cake tender. Pat strawberries dry to prevent sogginess.