Step-by-step instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Cream together the softened butter and cream cheese in a large mixing bowl until smooth and fluffy. Gradually add the granulated sugar, beating until light and airy.
- Incorporate the eggs one at a time into the mixture, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this mixture into the batter, alternating with the milk, starting and ending with the dry ingredients.
- Toss the diced strawberries in a small bowl with 2 tablespoons of granulated sugar and 1 tablespoon of flour. Carefully fold the strawberries into the batter.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 80–90 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack.
- Make the optional glaze by whisking together the powdered sugar, strawberry puree, and vanilla until smooth, then drizzle it over the cooled cake and allow it to set before slicing.
Best ways to enjoy it
Homemade Strawberry Cream Cheese Pound Cake is versatile and can be enjoyed in various delightful ways. Serve it plain or with a dusting of powdered sugar for a simple touch. Pair it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For breakfast, top slices with Greek yogurt and a sprinkle of nuts for added texture. You might even enjoy it layered with fresh strawberries and whipped cream for a stunning dessert presentation!
Keeping leftovers fresh
To keep your pound cake at its best, store it in an airtight container at room temperature for up to 3 days. If you’d like to prolong its freshness, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to three months. Just make sure to thaw it in the refrigerator for a few hours before enjoying it again.
Pro chef tips
- Use room temperature ingredients: This ensures a smoother batter and better texture.
- Sift your flour: Sifting prevents lumps and gives a lighter cake texture.
- Don’t overmix: Once you add the flour mixture, mix until just combined for a tender crumb.
- Fresh strawberries: Opt for ripe, fresh strawberries for the best flavor, or even swap in raspberries or blueberries for a twist!
Creative twists
Feel free to get creative with this basic recipe! Add a splash of lemon zest or juice for a citrusy brightness, or incorporate almond extract instead of vanilla for a nutty flavor. For a healthier spin, consider substituting half of the granulated sugar with honey or maple syrup. If you’re feeling adventurous, try adding a swirl of strawberry jam into the batter before baking for a delightful surprise in each slice.
Your questions answered
How long does this cake take to make?
The total time from prep to bake is about 90 minutes, not including cooling time.
Can I replace the cream cheese?
Yes! You can use Greek yogurt as a lower-fat alternative, though the texture may differ slightly.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached.
What’s the best way to freeze this cake?
Slice the cooled cake, wrap each piece in plastic wrap, and store it in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would not only add a wonderful crunch but also complement the strawberries beautifully.
