Homemade Strawberry Cream Cheese Pound Cake
A moist, buttery pound cake swirled with a ribbon of fresh strawberry sauce. Perfectly sweet and tangy, this dessert is easy to make and a total showstopper.
Ingredients
- 2 sticks unsalted butter
- 8 oz cream cheese
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup whole milk
- 1 cup fresh strawberries
Instructions
- In a small saucepan, simmer strawberries and 2 tablespoons sugar over medium heat for 8–10 minutes, until slightly thickened. Let cool completely. Add food coloring if using.
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large bowl, beat softened butter and cream cheese together for 2–3 minutes until smooth and fluffy.
- Gradually mix in the 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 dry ingredients in three additions, alternating with the milk. Begin and end with flour. Mix just until combined—don’t overmix.
- Pour half the batter into the prepared pan. Spoon in half the strawberry mixture and swirl with a knife. Repeat with remaining batter and swirl.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.