🍓🍰 Strawberry cream cheese pound cake
A rich, dense pound cake made with cream cheese for extra moisture, swirled or topped with strawberries for a sweet-tart finish. It’s buttery, soft, and very bakery-style.
🧾 Ingredients
🍰 Cake base
- 1 cup butter (softened)
- 1 package (8 oz) cream cheese
- 2½ cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
🍓 Strawberry layer/topping
- Fresh or frozen Strawberry (chopped)
- 2–3 tbsp sugar
- 1 tsp lemon juice
- Optional: strawberry jam for swirl or glaze
👩🍳 How to make it
1. Prepare strawberries
- Mix strawberries with sugar and lemon juice
- Let sit 10–15 minutes (they release juice)
2. Make batter
- Cream butter + cream cheese until smooth
- Add sugar and beat until fluffy
- Add eggs one at a time
- Mix in vanilla
- Fold in flour, baking powder, and salt
3. Assemble
Two options:
- Swirl method: layer batter + strawberries + batter, then swirl lightly
- Topping method: pour batter and add strawberries on top
4. Bake
- Bake at 160–170°C (325°F) for 60–75 minutes
- Toothpick should come out mostly clean
- Cool completely before slicing
🍽️ What it tastes like
- Dense, buttery pound cake
- Slight tang from cream cheese
- Sweet strawberry bursts throughout
- Moist, rich bakery texture
💡 Tips
- Don’t overmix after adding flour (keeps cake tender)
- Room temperature ingredients = smoother batter
- Let cake cool fully for best texture
- Add glaze (powdered sugar + milk + strawberry puree) for extra sweetness
If you want, I can also make you:
- a no-cream-cheese version (lighter pound cake)
- or a bakery-style ultra-moist version with strawberry filling in the center
