Description
A rich and moist strawberry cream cheese pound cake swirled with fresh strawberries. Perfect for brunch, dessert, or gifting.
Ingredients
Scale
- 2 sticks unsalted butter (1 cup), softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 1 cup fresh strawberries
- Optional: 2 tbsp sugar for strawberries
- Optional: Food coloring (few drops)
Instructions
- In a small saucepan, combine strawberries and 2 tbsp sugar. Simmer for 8–10 minutes until thickened. Cool completely.
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- Cream the butter and cream cheese together for 2–3 minutes until smooth and fluffy.
- Gradually beat in sugar. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the flour.
- Pour half the batter into the pan. Spoon in half the strawberry mixture and swirl with a knife. Repeat with remaining batter and strawberries.
- Bake for 70–80 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature ingredients for best results.
- Do not overmix once flour is added to keep the texture soft.
- Store at room temperature for up to 3 days or refrigerate for up to 6.
- Freeze individual slices tightly wrapped for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: strawberry cream cheese cake, pound cake, strawberry swirl cake, homemade dessert