Description
A rich and moist pound cake loaded with fresh strawberries and cream cheese, topped with a luscious strawberry glaze. Perfect for celebrations, brunches, or any time you want a delicious dessert.
Ingredients
1 1/2 cups unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh strawberries, chopped and tossed in 1 tablespoon flour
For glaze: 1 cup powdered sugar, 2–3 tablespoons fresh strawberry puree, 1/2 teaspoon vanilla extract
Instructions
-
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
-
Cream butter and cream cheese until fluffy. Add sugar; beat until combined.
-
Add eggs one at a time, mix in vanilla.
-
Whisk dry ingredients separately, then combine gently with wet mixture.
-
Fold in strawberries. Pour batter into pan and smooth.
-
Bake 75–85 minutes or until a toothpick comes out clean. Cool on wire rack.
-
Mix glaze ingredients and drizzle over cooled cake. Let set before serving.
Notes
- Toss strawberries in flour to prevent sinking.
- Cake can be stored up to 3 days at room temperature or frozen for longer storage.
- Adjust glaze thickness by adding more powdered sugar or puree.
- Prep Time: 20 minutes
- Cook Time: 75-85 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
