Homemade Strawberry Cream Cheese Pound Cake

Here’s a delicious homemade Strawberry Cream Cheese Pound Cake recipe—rich, moist, and perfect for dessert or tea time:

🍓 Strawberry Cream Cheese Pound Cake

Ingredients

• 8 oz (1 block) cream cheese, softened

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup fresh strawberries, chopped

• Optional: powdered sugar for dusting

Instructions

1. Preheat oven: 325 °F (163 °C). Grease and flour a 9×5-inch loaf pan.

2. Cream butter & cream cheese:

   • In a large bowl, beat together butter and cream cheese until smooth and fluffy.

3. Add sugar & eggs:

   • Gradually beat in sugar.

   • Add eggs one at a time, mixing well after each.

   • Stir in vanilla extract.

4. Combine dry ingredients:

   • In a separate bowl, whisk together flour, baking powder, and salt.

   • Gradually fold dry ingredients into the wet mixture until just combined.

5. Add strawberries:

   • Gently fold chopped strawberries into the batter, being careful not to crush them.

6. Bake:

   • Pour batter into the prepared loaf pan.

   • Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & serve:

   • Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack.

   • Optional: dust with powdered sugar before serving.

Tips for Success

• Room temperature ingredients make the batter smoother and cake fluffier.

• Pat strawberries dry to avoid extra moisture making the cake soggy.

• For extra flavor, swirl a little strawberry puree into the batter before baking.

I can also give a 5-minute prep version using boxed pound cake mix plus cream cheese and strawberries—super quick but still rich and delicious. Do you want me to do that?