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Homemade Strawberry Cream Cheese Pound Cake

A quick and easy yet elegant dessert that combines fresh strawberries and rich cream cheese for a moist and flavorful pound cake.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, room temperature Make sure it's at room temperature.
  • 8 oz cream cheese, room temperature Allow to soften for a smoother batter.
  • 2 cups granulated sugar
  • 4 large eggs, room temperature Room temperature is best.
  • 1 tbsp pure vanilla extract
  • 1/2 tsp almond extract Optional but recommended.
  • 3 cups all-purpose flour Plus 2 tbsps for tossing strawberries.
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup sour cream or Greek yogurt, room temperature
  • 1 cup finely chopped fresh strawberries About 6–8 medium berries, pat dry.
For the strawberry glaze
  • 3/4 cup powdered sugar, sifted
  • 3-4 tbsp fresh strawberry purée About 3 large strawberries blended.
  • 1/4 tsp lemon juice Brightens the glaze.
  • a pinch salt
Optional garnish
  • to taste sliced strawberries For garnish.
  • to taste whipped cream Optional but suggested.
  • to taste toasted almond slices Optional but provides crunch.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9x5-inch loaf pan, line with parchment leaving overhang for easy removal, and lightly flour the pan.
  2. Chop the strawberries into small pieces. Toss them with 2 tablespoons of flour and set aside.
Mixing the batter
  1. In a large bowl using a stand mixer (or a hand mixer), beat the butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
  2. Add the sugar and continue beating until light and fluffy, about 3-4 minutes. Scrape the bowl as needed.
  3. Add the eggs one at a time, beating well after each. Mix in the vanilla and almond extract.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. With the mixer on low, alternately add the dry ingredients and the sour cream in portions, mixing just until combined.
  6. Gently fold the floured strawberries into the batter with a spatula until evenly distributed.
Baking
  1. Spoon the batter into the prepared loaf pan and smooth the top.
  2. Bake at 325°F for 70-80 minutes, or until a toothpick comes out with a few moist crumbs.
  3. If the top browns too quickly, cover loosely with aluminum foil after 45-50 minutes.
Cooling and Glazing
  1. Allow the cake to cool in the pan for 15-20 minutes before lifting it out and letting it cool completely on a wire rack.
  2. Whisk together the powdered sugar, strawberry purée, lemon juice, and salt until smooth, then drizzle over the cooled loaf.
  3. Let the glaze set for 10-15 minutes before slicing.

Notes

Use room temperature ingredients for best results. You can substitute frozen strawberries; toss them in flour while still frozen.