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Homemade Strawberry Cream Cheese Pound Cake

This delightful pound cake combines the richness of cream cheese with fresh strawberries for a moist and flavorful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cream cheese softened
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries chopped
  • 1 tablespoon all-purpose flour for tossing strawberries

Equipment

  • 10-inch bundt pan
  • Mixing Bowl

Method
 

  1. Step 1: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
  2. Step 2: In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
  3. Step 3: Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
  4. Step 4: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Step 6: Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
  7. Step 7: In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to coat. Gently fold the strawberries into the batter.
  8. Step 8: Pour the batter into the prepared bundt pan and smooth the top.
  9. Step 9: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.