Homemade Strawberry Cream Cheese Pound Cake 🍰
This blueberry cream cake is soft, rich, and bursting with fresh flavor. It’s a coastal classic with a creamy twist that’s perfect for dessert or tea time.
➤ Ingredients:
➊ 2 sticks unsalted butter (1 cup), softened
➋ 8 oz cream cheese, softened
➌ 2 cups granulated sugar
➍ 4 large eggs
➎ 1½ tsp vanilla extract
➏ 2½ cups all-purpose flour
➐ ½ tsp baking powder
➑ ½ tsp salt
➒ 1½ cups chopped fresh strawberries
➓ Optional: powdered sugar for dusting
➤ Step By Step:
Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
Cream butter, cream cheese, and sugar together until light and fluffy.
Beat in eggs one at a time, then mix in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
Gently fold in the strawberries.
Pour batter into prepared bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Dust with powdered sugar if desired.
Prep Time: 15 minutes | Cooking Time: 75 minutes | Total Time: 90 minutes
Kcal: 410 kcal | Servings: 12 servings
Homemade Strawberry Cream Cheese Pound Cake
