Ingredients:
For the Pound Cake Batter
1 ½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract (optional but recommended)
1 ½ cups fresh strawberries, finely chopped
2 tablespoons all-purpose flour (for coating strawberries)
Optional Glaze
1 cup powdered sugar
2–3 tablespoons strawberry puree or milk
½ teaspoon vanilla extract
Preparation:
Step 1: Prepare the strawberries
Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Set aside.
Step 2: Cream the butter and cream cheese
In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy—about 3–5 minutes.
Step 3: Add the sugar
Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.
Step 4: Add the eggs
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
Step 5: Add dry ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.
Step 6: Add the flavoring and strawberries
Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.
Step 7: Bake the cake
Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.
Step 8: Cool and glaze
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.
Variation
Lemon Strawberry Pound Cake: Add 1 tablespoon lemon zest and replace almond extract with lemon extract for a bright citrus twist.
Strawberry Swirl Pound Cake: Blend ¼ cup strawberries into a puree, swirl into the batter before baking.
Mixed Berry Pound Cake: Use a combination of strawberries, raspberries, and blueberries.
Chocolate Drizzled Strawberry Pound Cake: Add a drizzle of melted dark chocolate over the cooled cake.
Strawberry Cream Filled: Add a layer of cream cheese filling in the center of the batter.
COOKING Note :
Make sure ingredients—especially butter, cream cheese, and eggs—are at room temperature. This ensures a smooth batter, even baking, and a soft, velvety crumb. Low and slow baking at 325°F prevents the cake from drying or forming a thick crust.
Serving Suggestions :
Serve with fresh sliced strawberries and whipped cream.
Perfect with a hot cup of coffee or tea.
Add a scoop of vanilla or strawberry ice cream on warm slices.
Dust powdered sugar on top for a simple presentation.
Serve as a brunch centerpiece or a holiday dessert.
Tips :
Beating butter, cream cheese, and sugar well is the key to a fluffy pound cake.
Coat strawberries in flour so they distribute evenly in the batter.