Strawberry Cream Cheese Pound Cake
Strawberry Cream Cheese Pound Cake is a decadent, tender, and fruity dessert that blends the timeless richness of a pound cake with the freshness of strawberries and tang of cream cheese, making it a crowd-pleasing favorite for both casual and special occasions. Its versatility, nostalgic appeal, and indulgent texture make it a must-try recipe for any baking enthusiast seeking the perfect balance of flavor, comfort, and beauty in a single slice.
Ingredients
- 2 cups granulated white sugar
- 1 cup plus 2 teaspoons unsalted butter, softened
- 8 ounces nonfat cream cheese softened
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 6 large eggs room temperature
- 3 cups sifted all-purpose flour
- 2 cups muddled strawberries
- 1 teaspoon vanilla sugar
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a fluted tube pan, such as a Bundt pan.
- In a large mixing bowl, beat together the sugar, 1 cup plus 2 teaspoons of softened butter, and the cream cheese until the mixture becomes light and fluffy, about 3 minutes. Add in the vanilla extract and salt, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Gradually add the sifted flour, one cup at a time, mixing just until the flour is combined—avoid overmixing. Gently fold in the muddled strawberries. Pour the batter into the prepared pan and lightly sprinkle the vanilla sugar over the top.
- Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and place it on a wire rack to cool for 5 to 10 minutes. Carefully invert the cake onto a serving plate or another rack and allow it to cool completely before serving.