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Strawberry Cream Cheese Pound Cake

This luscious Strawberry Cream Cheese Pound Cake perfectly marries creamy richness and vibrant strawberry flavor in a moist, tender dessert.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups fresh strawberries, chopped Always use fresh strawberries for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a loaf pan (or round cake pan) to prevent sticking.
  3. In a medium bowl, whisk together the flour and baking powder. Set aside.
  4. In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
  5. Gradually add granulated sugar and beat until light and fluffy for about 3-5 minutes.
  6. Add the eggs one at a time and mix well after each addition, then blend in the vanilla extract.
  7. Gradually mix in the dry ingredients until just incorporated.
  8. Gently fold in the chopped fresh strawberries.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in the refrigerator for up to 5 days, or freeze tightly wrapped for up to three months. Thaw at room temperature and warm in the oven before serving.