Homemade Strawberry Cream Cheese Pound Cake

Ooo, that sounds amazing! 🍓🍰 A Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and full of sweet strawberry flavor with a hint of tang from the cream cheese. Here’s a detailed recipe you can try:

Ingredients

For the cake:

• 1 cup (227g) unsalted butter, softened

• 8 oz (225g) cream cheese, softened

• 2 cups (400g) sugar

• 4 large eggs

• 1 tsp vanilla extract

• 2 ½ cups (315g) all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup fresh strawberries, finely chopped

For the glaze (optional):

• ½ cup powdered sugar

• 1–2 tbsp milk or lemon juice

• 2–3 small strawberries, finely chopped

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.

2. Cream butter & cream cheese: In a large bowl, beat butter and cream cheese together until smooth and creamy.

3. Add sugar: Gradually add sugar, beating until fluffy.

4. Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla extract.

5. Mix dry ingredients: In a separate bowl, combine flour, baking powder, and salt.

6. Combine wet & dry: Gradually add dry ingredients to the butter mixture and mix until just combined. Don’t overmix.

7. Fold in strawberries: Gently fold in chopped strawberries.

8. Bake: Pour batter into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.

9. Cool: Let cake cool in pan for 10–15 minutes, then transfer to a wire rack.

10. Optional glaze: Mix powdered sugar with milk or lemon juice until smooth, drizzle over cooled cake, and top with chopped strawberries.

💡 Tips for a perfect strawberry cream cheese pound cake:

• Use ripe, fragrant strawberries for the best flavor.

• Chop strawberries finely so they don’t sink to the bottom.

• Don’t overmix the batter after adding flour—this keeps the cake dense but tender.

• For extra strawberry flavor, you can gently fold in a couple tablespoons of strawberry puree with the batter.

If you want, I can also make a lighter, “high-protein” version of this cake that’s still moist and decadent but uses Greek yogurt and protein powder—basically indulgence without guilt.