1. Prepare the Pan
- Preheat oven to 325°F (163°C).
- Grease and flour a bundt pan or loaf pans (you can also line with parchment for easy release).
2. Cream Butter, Cream Cheese & Sugar
- In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Add sugar gradually and mix until light and airy (about 4–5 minutes).
3. Add Eggs
- Beat in eggs one at a time, mixing well after each.
4. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly fold into the wet mixture until just combined.
5. Flavor & Fold
- Stir in vanilla extract.
- Gently fold in the diced strawberries, being careful not to crush them.
6. Bake
- Pour batter evenly into the prepared pan.
- Bake for 70–80 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack.
7. Make the Glaze
- Mash strawberries slightly, then whisk with powdered sugar, cream, and vanilla until smooth.
- Drizzle over the cooled cake.
Serving Suggestions
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with extra fresh strawberries for a show-stopping presentation.
- Store leftovers wrapped tightly at room temperature for 2 days, or refrigerate for up to a week.
Tips for Success
- Dry strawberries well before folding in, to avoid excess moisture in the cake.
- Don’t overmix once flour is added, to keep the crumb tender.
- Use room temperature ingredients for a smooth, even batter.
- For extra decadence, swirl in a layer of strawberry jam before baking.
Final Thoughts
This Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with flavor. Every bite balances buttery sweetness, creamy tang, and juicy strawberry goodness. Whether you’re serving it at a celebration or just as a treat for yourself, it’s a cake that never disappoints