The Ultimate Strawberry Cream Cheese Pound Cake

A moist and tender pound cake featuring rich cream cheese and fresh, juicy strawberries, perfect for any occasion.

Scale

1 ½ cups unsalted butter, softened
1 (8 oz) block cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
1 cup powdered sugar
1 to 2 tablespoons milk
½ teaspoon vanilla extract (for glaze)
2 tablespoons strawberry puree (optional)

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray for easy release.
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
Gradually add the granulated sugar while beating until the mixture is light and well incorporated, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the chopped strawberries dusted with flour.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake for 75 to 85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 to 20 minutes before inverting onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth. Drizzle over the cooled cake before serving.

Make sure eggs are at room temperature for better incorporation into the batter. Lightly dusting strawberries with flour prevents them from sinking.

Keywords: strawberry, cream cheese, pound cake, dessert, baking

Find it online: https://easydessertideas.com/ultimate-strawberry-cream-cheese-pound-cake-2/