Description

A rich and velvety pound cake swirled with luscious cream cheese and sweet strawberries. Moist, flavorful, and perfect for gatherings or indulgent treats.

Ingredients

1 1/2 cups unsalted butter, softened

1 (8 ounce) package cream cheese, softened

3 cups white sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups fresh strawberries, diced and patted dry

2 tablespoons all-purpose flour (for coating strawberries)

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
Cream together the butter and cream cheese until smooth in a large bowl.
Gradually add sugar and beat until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, sift together flour and salt, then slowly add to the wet mixture, mixing until just combined.
Toss diced strawberries with 2 tablespoons flour and gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Notes

Tossing strawberries in flour helps prevent them from sinking.

Use raspberries or blueberries as a variation.

Add lemon zest or almond extract for extra flavor.

A vanilla or cream cheese glaze elevates the presentation.

The cake freezes well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 40g
Sodium: 190mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 58g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg