Go Back

Strawberry Cream Cheese Pound Cake

This pound cake is made by creaming together butter, cream cheese, and sugar, then folding in eggs and flour to create a dense, moist batter. Ripe strawberries are folded into the batter, giving the final baked cake a tender crumb with bursts of bright fruit. The cake has a golden exterior and a rich, slightly tangy interior dotted with fresh strawberry pieces.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Unsalted butter 1 cup, softened: Provides rich flavor and moist crumb.
  • Cream cheese 4 oz, softened: Adds tangy creaminess and tender texture.
  • Granulated sugar 1½ cups: Sweetens and helps create fluffy batter.
  • Eggs 4 large: Bind ingredients and add structure.
  • All-purpose flour 2¼ cups, sifted: Provides better structure and helps support the moist strawberry filling.
  • Whole milk ⅓–½ cup as needed: Adds moisture while keeping the batter thick enough for a stable crumb.
  • Vanilla extract 1 teaspoon: Enhances overall aroma and sweetness.
  • Fresh strawberries 1 cup, hulled and sliced: Provide bright fruity layers.

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Loaf or round cake pan
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 180°C (350°F) and grease a cake pan.
  2. In a bowl, cream softened butter and cream cheese until smooth.
  3. Add granulated sugar and beat until light and fluffy.
  4. Mix in eggs one at a time, blending well after each addition.
  5. Stir in vanilla extract.
  6. Pat sliced strawberries dry and toss lightly in a teaspoon of flour before folding into the batter.
  7. Gradually fold in sifted flour alternately with milk.
  8. Gently fold sliced strawberries into the batter.
  9. Pour batter evenly into prepared pan.
  10. Smooth the top lightly with a spatula.
  11. Bake for 50–60 minutes until a toothpick inserted in the center comes out with only a few moist crumbs.
  12. If the top browns too quickly, loosely tent the cake with foil during the final baking minutes.
  13. Remove from oven and let the cake cool in the pan for about 15 minutes before transferring to a rack.
  14. Transfer to rack and cool completely before slicing.

Notes

Use a standard 9×5-inch loaf pan or similar size to ensure even baking and proper rise.