Description
Indulge in the delightful flavors of this Strawberry Cream Cheese Pound Cake. With a moist and tender crumb, a sweet strawberry swirl, and a hint of tangy cream cheese, this cake is a perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
Strawberry Swirl:
- 1 cup fresh or frozen strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice
Instructions
- Prep the Oven & Pan: Preheat oven to 325°F (163°C). Grease a 10-inch bundt pan or 9×5 loaf pan and lightly flour it.
- Make the Strawberry Swirl: In a small bowl, combine chopped strawberries, sugar, and lemon juice. Mash lightly with a fork until slightly chunky. Set aside.
- Cream Butter & Cream Cheese: In a large bowl, beat butter and cream cheese together until smooth and creamy. Gradually add sugar and beat until fluffy (about 3–4 minutes).
- Add Eggs & Vanilla: Beat in eggs, one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Batter: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Add Strawberry Swirl: Pour half the batter into the prepared pan. Spoon half of the strawberry mixture over the batter. Add the remaining batter on top, then swirl with the remaining strawberries using a knife.
- Bake: Bake for 1 hour 10 minutes (check at 1 hour with a toothpick). Toothpick should come out clean or with a few moist crumbs.
- Cool & Serve: Cool in pan for 15 minutes. Turn out onto a wire rack and cool completely before slicing.
Notes
- Room temperature ingredients make the batter smooth and prevent lumps.
- Don’t overmix after adding flour to keep the cake tender.
- For extra strawberries, fold a few finely chopped berries into the batter before baking.
- Store tightly covered at room temperature for 2 days or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 380
- Sugar: 24g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg