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Homemade Strawberry Cream Cheese Pound Cake Recipe

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This Homemade Strawberry Cream Cheese Pound Cake is a decadent, rich dessert that combines the creamy richness of cream cheese with the sweet, fruity flavor of fresh strawberries. A perfect blend of moist texture and tangy sweetness, this cake is ideal for birthdays, brunches, or any special occasion. Customizable with glazes or extra fruits, it’s also make-ahead friendly for busy schedules or gifting.

Ingredients

For the Cake:

1 cup unsalted butter, softened

8 oz cream cheese, softened

2 cups granulated sugar

5 large eggs, room temperature

1 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 cup whole milk, room temperature

For the Strawberry Swirl:

1 cup fresh strawberries, hulled and pureed (or finely chopped)

2 tbsp granulated sugar

Optional: 1–2 drops red food coloring for a brighter pink hue

Instructions

  • Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and lightly flour a loaf or bundt pan, or use nonstick baking spray.

  • Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, cream together softened butter, cream cheese, and sugar until light and fluffy, about 3-5 minutes.

  • Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.

  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

  • Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined—do not overmix.

  • Prepare the Strawberry Swirl: In a small bowl, mix the pureed strawberries with 2 tablespoons of sugar. If desired, add a drop or two of red food coloring for a vibrant color.

  • Assemble and Swirl: Pour half of the batter into the prepared pan. Dollop spoonfuls of the strawberry mixture over the batter, then top with the remaining batter. Use a knife or skewer to swirl the strawberry mixture into the batter.

  • Bake: Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, cover loosely with foil. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

  • Serve: Slice and serve as-is, or drizzle with a simple glaze (powdered sugar + milk + vanilla) for extra sweetness. Garnish with fresh strawberry slices if desired.

Notes

Add Lemon Zest: Stir in the zest of 1 lemon for a bright, citrusy twist.

Glaze It Up: Drizzle a simple glaze or cream cheese frosting over the cooled cake for extra indulgence.

Chocolate Swirl: Add melted chocolate to the batter for a marble effect alongside the strawberries.

Mini Loaves: Divide the batter into mini loaf pans for individual servings—perfect for gifting!

Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Reheating: Reheat slices in the microwave for 15–20 seconds or wrap them in foil and heat in the oven at 300°F (150°C) for 10-15 minutes.

Find it online: https://chocolatecoveredamy.com/homemade-strawberry-cream-cheese-pound-cake-recipe/