Description
Indulge in this decadent Strawberry Cream Cheese Pound Cake, a luscious dessert featuring a rich pound cake infused with fresh strawberries and cream cheese, topped with a delightful strawberry glaze. Perfect for any occasion!
Ingredients
Pound Cake:
- 1 1/2 cups unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, chopped and tossed in 1 tablespoon flour
For Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh strawberry puree
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- Cream butter and cream cheese until fluffy. Add sugar and beat until combined.
- Add eggs one at a time, mix in vanilla.
- Whisk dry ingredients separately, then combine gently with wet mixture.
- Fold in strawberries. Pour batter into a pan and smooth.
- Bake for 75–85 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Mix glaze ingredients and drizzle over the cooled cake. Let set before serving.
Notes
- Toss strawberries in flour to prevent sinking.
- Cake can be stored up to 3 days at room temperature or frozen for longer storage.
- Adjust glaze thickness by adding more powdered sugar or puree.
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
