Description
A rich, buttery strawberry cream cheese pound cake loaded with fresh strawberries and finished with a fruity vanilla glaze. This luscious dessert is soft, moist, and perfect for brunches, celebrations, or sweet cravings any day of the week.
Ingredients
Scale
- For the cake:
- 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 (optional):
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
Notes
Prep Time: 20 minutes
Cook Time: 7585 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Servings: 12 slices
Storage: Room temp 3 days, fridge 1 week, freezer 2 months
Optional Glaze: Strawberry purée adds extra color and flavor
Pro Tip: Always use room temperature butter and cream cheese for smooth blending