Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups chopped fresh strawberries (patted dry)
1 tbsp flour (for tossing strawberries)
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar and beat until fluffy, about 2–3 minutes.
3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
6. Toss chopped strawberries with 1 tbsp flour and gently fold into batter.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Optional: dust with powdered sugar or drizzle with a simple glaze before serving.
Notes
Use room-temperature ingredients for the best texture.
Pat strawberries dry to avoid excess moisture.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert, Cake, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: strawberry cream cheese pound cake, moist strawberry loaf, homemade pound cake, fruit pound cake