Description

Indulge in the delightful Strawberry Cream Cheese Pound Cake with White Glaze, a sweet treat that perfectly marries the richness of cream cheese and the vibrant flavor of fresh strawberries. This moist pound cake is ideal for any gathering, from casual afternoon teas to festive celebrations. With its elegant white glaze cascading down the sides, it’s not just a feast for the palate but also for the eyes. Easy to prepare, this recipe is accessible for bakers of all skill levels, ensuring that everyone can enjoy this luscious dessert.

Ingredients

Scale

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
6 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 cup finely chopped fresh strawberries or strawberry puree
2 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract

Instructions

Preheat oven to 325°F (163°C) and grease a Bundt pan.
In a large bowl, cream together softened butter and cream cheese until smooth. Add sugar and beat until fluffy.
Incorporate eggs one at a time, mixing well after each addition; stir in vanilla.
In a separate bowl, whisk flour and salt together; gradually mix into wet ingredients until just combined.
Fold in strawberries or puree gently and pour batter into the prepared pan.
Bake for 75-85 minutes or until a toothpick comes out clean; cool before glazing.
For the glaze, whisk powdered sugar with heavy cream (or milk) and vanilla until smooth. Drizzle over cooled cake.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 100g)
Calories: 365
Sugar: 31g
Sodium: 215mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: <1g
Protein: 4g
Cholesterol: 89mg

Keywords: Ensure butter and cream cheese are at room temperature for easier mixing. Don’t overmix once you add flour to avoid a dense cake. Store leftovers covered at room temperature for up to three days.