Homemade Strawberry Cream Cheese Pound Cake
A moist and flavorful pound cake featuring fresh strawberry swirls and a rich cream cheese texture, topped with a tangy cream cheese glaze. Perfect for any occasion!
Ingredients
Cake Batter
- 8 oz cream cheese softened
- 1 cup butter softened
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup fresh strawberries pureed and strained
Cream Cheese Glaze
- 4 oz cream cheese softened
- 3 cups powdered sugar sifted
- 2 tbsp milk adjust as needed
- 0.5 tsp vanilla extract
- 0.25 tsp strawberry extract optional
Instructions
Prepare the Strawberry Puree
- Wash, hull, and chop fresh strawberries. Puree them in a food processor or blender until smooth, then strain through a fine-mesh sieve to remove seeds.
Mix the Batter
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
- Cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes.
- Gradually add sugar, beating until smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder. Gradually add to the wet mixture, mixing until just combined.
- Fold in the strawberry puree gently to create swirls.
Bake the Cake
- Pour batter into the prepared Bundt pan and spread evenly. Bake for 60-70 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Make the Cream Cheese Glaze
- Beat softened cream cheese until smooth. Gradually add sifted powdered sugar, mixing on low speed.
- Add milk one tablespoon at a time until a pourable consistency is reached. Stir in vanilla and strawberry extract (if using).
- Drizzle glaze over the cooled cake.
Notes
DID YOU MAKE THIS RECIPE?
Share a photo and tag us @Zesty_Feast