🍓 Strawberry Cream Cheese Pound Cake
Ingredients (1 loaf cake, 8–10 servings)
Cream Cheese & Butter Base
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs
Dry Ingredients
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2 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
Flavor & Fruit
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1 tsp vanilla extract
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1 cup fresh strawberries, diced (or frozen, thawed & drained)
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Optional: 1–2 tbsp strawberry jam for swirls
🧑🍳 Instructions
1. Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a 9×5-inch loaf pan (or line with parchment).
2. Cream butter, cream cheese & sugar
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In a large bowl, beat cream cheese and butter until smooth and creamy.
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Gradually add sugar, beating until light and fluffy.
3. Add eggs & vanilla
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Beat in eggs, one at a time, until fully incorporated.
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Stir in vanilla extract.
4. Mix dry ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually fold dry ingredients into wet mixture until just combined.
5. Fold in strawberries
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Gently fold in diced strawberries.
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Optional: swirl in strawberry jam for extra flavor and color.
6. Bake
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Pour batter into prepared loaf pan.
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Bake 60–70 minutes or until a toothpick inserted in the center comes out clean.
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Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely.
7. Serve
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Slice and enjoy as-is or with whipped cream or fresh strawberries on top.
⭐ Tips
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Room temperature ingredients make batter smoother and cake more tender.
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Strawberry moisture: If using very juicy strawberries, toss with 1 tbsp flour to prevent sinking.
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Storage: Wrap tightly; cake stays moist at room temperature for 2–3 days or refrigerated for up to a week.
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Optional glaze: Mix powdered sugar with a little lemon juice or milk for a simple drizzle.
I can also give you a quick strawberry swirl version or a mini bundt cake version if you want a fancier presentation.
