Description
Rich, moist Strawberry Cream Cheese Pound Cake baked in a Bundt pan and finished with a thick, glossy strawberry cream cheese glaze that drips beautifully down every curve. Studded with juicy strawberries and topped with a pink, bakery-style glaze, this cake is soft, dense, and absolutely irresistible 💕🍓
Ingredients
Strawberry Cream Cheese Pound Cake:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1¼ cups fresh strawberries, finely chopped
1 tablespoon flour (to coat strawberries)
Strawberry Cream Cheese Glaze:
4 oz cream cheese, softened
1½ cups powdered sugar
¼ cup strawberry puree (blended fresh strawberries)
1–2 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
1️⃣ Prepare the Cake Batter
Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, beat butter and cream cheese until smooth and fluffy (3–4 minutes).
Gradually add sugar and beat until light and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
2️⃣ Add Dry Ingredients
Whisk flour and baking powder together.
Add to batter on low speed just until combined.
Toss chopped strawberries with 1 tablespoon flour, then gently fold them into the batter.
3️⃣ Bake
Pour batter evenly into the prepared Bundt pan.
Bake for 65–75 minutes, until a toothpick inserted comes out clean.
Cool in pan 15 minutes, then invert onto a wire rack and cool completely.
4️⃣ Make the Strawberry Cream Cheese Glaze
Beat cream cheese until smooth.
Add powdered sugar, strawberry puree, vanilla, and milk.
Mix until thick, glossy, and pourable.
5️⃣ Glaze the Cake
Drizzle glaze generously over the cooled cake, allowing it to drip naturally down the sides for that bakery-style finish 🍓✨