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Absolutely! 🍓 A Strawberry Cream Cheese Pound Cake is rich, buttery, and ultra-moist with bursts of fresh strawberries and a subtle tang from the cream cheese. It’s the perfect dessert (or breakfast treat) for spring, summer, or anytime you’re craving something fruity and comforting.
🍓 Strawberry Cream Cheese Pound Cake
🕒 Prep Time: 20 mins | Bake Time: 70–80 mins
Yields: 1 standard loaf or Bundt cake (10–12 servings)
🧁 Ingredients:
For the Cake:
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1 1/2 cups (190g) all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1/2 cup (115g) unsalted butter, softened
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4 oz (115g) cream cheese, softened
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1 1/4 cups (250g) granulated sugar
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3 large eggs
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1 1/2 tsp vanilla extract
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1 1/4 cups fresh strawberries, diced and lightly tossed with 1 tsp flour
Optional Glaze:
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1/2 cup powdered sugar
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1–2 tbsp milk or lemon juice
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Optional: Strawberry puree for color
🥣 Instructions:
✅ Step 1: Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a loaf pan or Bundt pan (or line with parchment if using a loaf pan).
✅ Step 2: Mix dry ingredients
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In a bowl, whisk together flour, baking powder, and salt.
✅ Step 3: Cream butter, cream cheese & sugar
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In a large mixing bowl, beat butter and cream cheese until smooth and fluffy (about 2–3 minutes).
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Add sugar and continue beating until light and creamy.
✅ Step 4: Add eggs & vanilla
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Add eggs one at a time, mixing well after each.
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Stir in vanilla extract.
✅ Step 5: Combine
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Gradually add the dry ingredients to the wet mixture. Mix just until combined.
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Gently fold in the floured strawberries (tossing them in flour prevents sinking).
✅ Step 6: Bake
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Pour the batter into your prepared pan.
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Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
✅ Step 7: Optional glaze
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Mix powdered sugar with milk or lemon juice until smooth.
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Drizzle over the cooled cake.
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Add a touch of strawberry puree to the glaze for color and flavor if desired.
💡 Tips:
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Don’t overmix the batter once the flour is added — keeps the texture tender.
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Can substitute freeze-dried strawberries (crushed) for added flavor without moisture.
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Try folding in white chocolate chips or topping with sliced almonds before baking for an extra twist.
🧊 Storage:
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Keeps at room temperature for 2 days, or in the fridge for 5–6 days (covered).
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Freezes well (without glaze) for up to 2 months.
Want to make this into muffins, a sheet cake, or add a cream cheese swirl? Just say the word!