Description
This Strawberry Cream Cheese Pound Cake is a deliciously moist and dense dessert featuring fresh strawberries and rich cream cheese, baked to perfection in a bundt pan. Perfect for spring and summer gatherings.
Ingredients
- 1 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 ½ cups white sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups chopped fresh strawberries
- 2 tablespoons all-purpose flour (for coating strawberries)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together 2 ½ cups flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Toss chopped strawberries with 2 tablespoons of flour, then gently fold into the batter.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10-15 minutes, then turn out onto a wire rack to cool completely before serving.
Notes
- Use room temperature ingredients for best results.
- Flouring the strawberries helps prevent them from sinking to the bottom.
- Optional: Add a glaze or dust with powdered sugar for extra sweetness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
