Homemade Strawberry Cream Cheese Pound Cake
Strawberry cream cheese pound cake made with fresh strawberries, cream cheese, and butter for a rich, moist crumb.
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 ½ cups fresh strawberries finely chopped and patted dry
Instructions
- Preheat oven to 325°F and grease a bundt or tube pan thoroughly.
- Beat butter and cream cheese together until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Add flour and salt and mix on low speed just until combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Use fresh strawberries only. Do not overmix after adding flour to keep the cake tender.