Homemade Strawberry Cream Cheese Pound Cake

This strawberry cream cheese pound cake is rich, moist, and filled with real strawberry flavor. Cream cheese adds a tender crumb while fresh berries bring brightness to every bite.

Ingredients (Serves 10–12)

Cake Batter

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2½ cups granulated sugar
• 6 large eggs, room temperature
• 2 tsp vanilla extract
• ½ tsp almond extract (optional)
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

Strawberry Swirl

• 1½ cups fresh strawberries, chopped or puréed
• 2 tbsp sugar
• 1 tbsp cornstarch

Optional Glaze

• 1 cup powdered sugar
• 2–3 tbsp strawberry purée or milk

Instructions

1. Preheat oven to 165°C (325°F). Grease and flour a bundt or loaf pan.
2. Cook strawberries with sugar and cornstarch until slightly thickened. Let cool.
3. Cream butter and cream cheese until smooth.
4. Add sugar gradually and beat until light and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla and almond extract.
7. Whisk dry ingredients and add gradually to the batter.
8. Fold in cooled strawberry mixture gently.
9. Pour batter into pan and smooth the top.
10. Bake for 75–85 minutes until a skewer comes out clean.
11. Cool slightly, then remove from pan and cool completely.
12. Drizzle with glaze if desired.

Nutrition (Approx. per slice)

Calories: 430 kcal • Protein: 6 g • Fat: 23 g • Carbs: 54 g • Sugar: 36 g

Serving Suggestions

Serve with whipped cream, fresh strawberries, or vanilla ice cream. Ideal for brunch, dessert, or an afternoon treat.