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Homemade Strawberry Cream Cheese Pound Cake 🍓🍰


 

1. Make the Strawberry Swirl

  • In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.

  • Cook over medium heat for 5-7 mins, mashing slightly, until thickened.

  • Let cool completely.

2. Prep the Oven & Pan

  • Preheat oven to 325°F (165°C).

  • Grease and flour a 10-inch Bundt pan (or two loaf pans).

3. Cream Butter, Cream Cheese & Sugar

  • Beat butter and cream cheese until smooth.

  • Gradually add sugar, beating until light and fluffy (~5 mins).

4. Add Eggs & Dry Ingredients

  • Add eggs one at a time, mixing well after each.

  • In a separate bowl, whisk flour, baking powder, and salt.

  • Gradually mix dry ingredients into the batter until just combined.

  • Stir in vanilla extract.

5. Layer & Swirl the Batter

  • Pour ⅔ of the batter into the pan.

  • Dollop ½ of the strawberry mixture on top.

  • Add remaining batter, then swirl in the rest of the strawberries with a knife.

6. Bake to Perfection

  • Bake for 75-90 mins (until a toothpick comes out clean).

  • Cool in the pan 15 mins, then invert onto a rack to cool completely.

7. Glaze & Serve

  • Whisk together powdered sugar, milk, and vanilla (optional).

  • Drizzle over cooled cake and garnish with fresh strawberries.


Pro Tips for the Best Pound Cake

🍓 Use room temp ingredients – Ensures a smooth, even batter.
🔥 Low & slow baking – Prevents dryness and ensures even cooking.
🌀 Don’t overmix the swirl – Gentle swirls = prettier marbling.
❄️ Freezes beautifully – Wrap slices tightly for up to 3 months.


FAQs

❓ Can I use frozen strawberries?

Yes! Thaw, drain excess liquid, and proceed as directed.

❓ Why did my cake sink?

Overmixing or underbaking can cause sinking. Ensure proper bake time!

❓ Can I make this in loaf pans?

Yes! Divide batter between two 9x5-inch loaf pans and bake 50-60 mins.

❓ How do I store leftovers?

  • Room temp: 3 days (covered).

  • Fridge: 1 week (bring to room temp before serving).