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Strawberry Cream Cheese Pound Cake with Vanilla Glaze

Strawberry Cream Cheese Pound Cake with Vanilla Glaze

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Strawberry Cream Cheese Pound Cake with Vanilla Glaze is the ultimate dessert mashup—dense and buttery like a classic pound cake, infused with creamy richness from the cream cheese, and bursting with sweet strawberry flavor. The silky vanilla glaze takes it over the top.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup strawberry puree or mashed fresh strawberries
  • For the Vanilla Glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp milk or heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
  2. In a large mixing bowl, cream together butter and cream cheese until smooth.
  3. Add sugar and beat until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the strawberry puree until evenly incorporated. Do not overmix.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.

Notes

  • Use fresh strawberries for the best flavor, or thawed frozen strawberries if out of season.
  • Don’t overmix the batter after adding the flour to maintain the dense, moist texture.
  • Let the glaze set for about 15 minutes before slicing.
  • Store the cake in an airtight container in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Sugar: 42g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: strawberry cream cheese pound cake, strawberry bundt cake, vanilla glaze cake, spring dessert, fruity pound cake

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Find it online: https://easycookdiary.com/strawberry-cream-cheese-pound-cake-with-vanilla-glaze/