Absolutely! Here’s a detailed, mouth-watering recipe for Homemade Strawberry Cream Cheese Pound Cake with step-by-step instructions. This will give you a soft, moist cake with a rich cream cheese flavor and fresh strawberry sweetness.
Homemade Strawberry Cream Cheese Pound Cake
Ingredients
For the Cake:
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1 cup (227 g) unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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2 cups (400 g) granulated sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups (360 g) all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup (120 ml) milk, room temperature
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1 cup fresh strawberries, diced small (or frozen, thawed and drained)
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Optional: 1 tablespoon lemon zest for a subtle tang
For the Strawberry Glaze (Optional):
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1/2 cup powdered sugar
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2–3 tablespoons fresh strawberry puree
Instructions
Step 1: Prepare the Oven and Pan
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Preheat the oven to 325°F (165°C).
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Grease and flour a 10-inch bundt pan or loaf pan, or line it with parchment paper.
Step 2: Cream Butter, Cream Cheese, and Sugar
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In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy (about 2–3 minutes).
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Gradually add sugar and continue beating until light and fluffy.
Step 3: Add Eggs and Vanilla
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Add eggs one at a time, beating well after each addition.
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Stir in the vanilla extract (and lemon zest, if using).
Step 4: Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with milk:
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Begin and end with dry ingredients.
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Mix just until combined; do not overmix.
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Step 5: Fold in Strawberries
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Gently fold the diced strawberries into the batter using a spatula.
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Be careful not to crush the berries too much to avoid turning the batter pink.
Step 6: Bake the Cake
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Pour the batter into the prepared pan and smooth the top.
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Bake for 65–75 minutes (for bundt) or 55–65 minutes (for loaf), or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Step 7: Make the Strawberry Glaze (Optional)
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In a small bowl, whisk together powdered sugar and strawberry puree until smooth.
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Drizzle over the cooled cake for extra sweetness and fruity flavor.
Step 8: Serve and Enjoy
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Slice the pound cake thickly — it’s rich and creamy!
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Perfect with a cup of tea, coffee, or a scoop of vanilla ice cream.
Tips for Best Results
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Use room temperature ingredients for a smooth batter.
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Fresh strawberries are preferred, but thawed frozen strawberries work too; just drain excess juice.
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Don’t overbake — pound cakes are dense, but too much time will dry them out.
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You can add a handful of white chocolate chips for an indulgent twist.
