Description
Indulge in the delightful combination of rich cream cheese pound cake swirled with fresh strawberries. Topped with a sweet glaze, this strawberry cheesecake pound cake is a perfect dessert for any occasion.
Ingredients
Scale
Cake:
- 1½ cups unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ cups fresh strawberries (diced and patted dry)
- 2 tablespoons flour (for tossing strawberries)
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
- Mix butter and cream cheese: Cream the butter and cream cheese until smooth and fluffy.
- Add sugar and eggs: Gradually add sugar, beat until airy, then add eggs one at a time.
- Combine dry ingredients: Whisk flour and salt in a separate bowl, then gradually add to wet mixture.
- Add strawberries: Toss strawberries with flour and fold into the batter. Pour into pan and bake.
- Make glaze: Whisk powdered sugar, milk, and vanilla, then drizzle over cooled cake.
Notes
- Ensure strawberries are well-dried to prevent excess moisture in the cake.
- You can use frozen strawberries if thawed and drained thoroughly.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
