Homemade Strawberry Cream Cheese Pound Cake

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or large loaf pan.

2. Cream butter & cream cheese until light and fluffy. Gradually add sugar, beating for 5 minutes until fluffy.

3. Add eggs one at a time, mixing well after each.

4. Whisk dry ingredients (flour, baking powder, salt) in a separate bowl. Gradually mix into wet ingredients.

5. Stir in vanilla, then fold in floured strawberries.

6. Pour batter into pan, smooth the top, and bake for 85–90 minutes, or until a toothpick comes out clean.

7. Cool in pan for 15 minutes, then invert onto a wire rack.

8. Drizzle with glaze (if using) once fully cooled.

Description

This pound cake boasts a golden crust, a moist, tender crumb, and bursts of sweet strawberries in every bite. The cream cheese adds richness, while the fresh fruit keeps it bright and balanced.

Nutritional Info (per slice, 16 servings)

• Calories: 420

• Fat: 22g

• Carbs: 52g

• Protein: 5g

• Sugar: 30g

Serving Suggestions

🍓 Enjoy slightly chilled for a firmer texture or at room temperature for maximum tenderness.
🍓 Pair with whipped cream or vanilla ice cream for extra indulgence.

Final Thoughts

A delightful Southern-inspired treat, this cake is perfect for sharing over coffee or as a sweet ending to any meal. For a healthier twist, try organic strawberries or whole-grain flour—without sacrificing flavor!

Bake, savor, and enjoy! 🍰✨