Description
Moist, rich, and dotted with juicy strawberries, this Strawberry Cream Cheese Pound Cake is a delightful fusion of creamy tang and fruity sweetness, perfect for brunch or dessert.
Ingredients
- Unsalted Butter: 1/2 cup (softened)
- Cream Cheese: 8 ounces (softened)
- Granulated Sugar: 1 1/2 cups
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 1/2 cups
- Baking Powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Fresh Strawberries: 1 cup (diced and well-drained)
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
- Combine Ingredients: In a large bowl, beat butter and cream cheese until smooth and fluffy. Add sugar and beat until light. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to the wet mixture and mix just until combined.
- Assemble the Dish: Gently fold in the diced, drained strawberries with a spatula.
- Cook to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Finishing Touches: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar or glaze.
- Serve and Enjoy: Slice and serve with whipped cream or fresh berries.
Notes
- Ensure strawberries are well-drained to avoid soggy batter.
- Don’t overmix the batter after adding flour.
- Tent with foil if browning too quickly on top.
- Store tightly wrapped for up to 3 days at room temp or freeze for longer.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry pound cake, cream cheese dessert, berry loaf cake, spring dessert, homemade pound cake