Homemade Strawberry Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2¾ cups granulated sugar
• 6 large eggs
• 1½ tsp vanilla extract
• 3 cups all-purpose flour
• ½ tsp salt
• 1½ cups fresh strawberries, chopped and lightly tossed in 1 tbsp flour

Optional Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
3. Gradually add the sugar and beat until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. In a separate bowl, whisk together the flour and salt. Slowly add to the wet mixture, mixing just until incorporated.
6. Gently fold in the chopped strawberries coated in flour.
7. Pour batter into the prepared pan, smoothing the top.
8. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
10. Optional: Mix glaze ingredients in a small bowl until smooth and drizzle over cooled cake.

Would you like tips for preventing berries from sinking or for making this cake ahead?