Rich, buttery, ultra-moist, and bursting with fresh strawberry flavor — this cake is perfect for spring gatherings, birthdays, or whenever you want something special and homemade.
📝 Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
1 cup fresh strawberries, finely chopped (patted dry)
Optional Strawberry Glaze:
1 cup powdered sugar
2–3 tablespoons strawberry puree
½ teaspoon vanilla extract
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.
2️⃣ Cream Butter & Cream Cheese
In a large bowl, beat butter and cream cheese together until smooth and fluffy (about 3–4 minutes).
3️⃣ Add Sugar
Gradually add sugar and beat until light and creamy.
4️⃣ Add Eggs
Add eggs one at a time, mixing well after each addition.
5️⃣ Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly add dry ingredients to the batter, mixing just until combined.
6️⃣ Add Flavor & Strawberries
Mix in vanilla extract.
Gently fold in chopped strawberries.
7️⃣ Bake
Pour batter into prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
8️⃣ Cool
Let cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.
🍓 Optional Glaze
Whisk powdered sugar, strawberry puree, and vanilla until smooth.
Drizzle over cooled cake and let set before slicing.
💡 Tips
✔️ Toss strawberries lightly in flour before folding in to prevent sinking.
✔️ Do not overmix once flour is added.
✔️ Store covered at room temperature for 3 days or refrigerate up to 5 days.
Moist, creamy, and loaded with strawberry goodness — this pound cake is pure comfort in every slice ❤️🍓
