Description
Rich, velvety pound cake swirled with fresh strawberries and topped with a luscious cream cheese glaze—pure springtime perfection.
Ingredients
Scale
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup diced strawberries (fresh or frozen, drained)
- 1 ½ cups powdered sugar
- 2–3 tbsp milk (for glaze)
- Extra strawberries for topping
Instructions
- Preheat oven to 325°F and grease a Bundt pan.
- Beat butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, then vanilla. Mix in flour gradually until smooth.
- Gently fold in diced strawberries.
- Pour batter into pan and bake 70–80 minutes, until golden and a toothpick comes out clean.
- Cool completely before glazing.
- For glaze, whisk powdered sugar and milk until smooth, then drizzle over cake and top with sliced strawberries.
Notes
- Ensure strawberries are well-drained if using frozen.
- For a richer flavor, let the cream cheese and butter come to room temperature before mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg