Homemade Strawberry Cream Cheese Pound Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

2 ¾ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ tsp salt

1 tsp baking powder

½ cup sour cream

1 tsp vanilla extract

1 ½ cups fresh strawberries, chopped

For the Strawberry Glaze:

1 ½ cups powdered sugar

¼ cup fresh strawberry puree (blend fresh strawberries)

1 tbsp heavy cream (adjust for consistency)

A drop of pink food coloring (optional)

Instructions:

Preheat & Prep: Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.

Cream Butter & Sugar: In a large bowl, beat butter and cream cheese until smooth. Gradually add sugar, beating until fluffy.

Add Eggs: Add eggs one at a time, mixing well after each.

Mix Dry Ingredients: In a separate bowl, whisk together flour, salt, and baking powder.

Combine: Gradually add dry ingredients to the wet mixture, alternating with sour cream. Stir in vanilla extract.

Fold in Strawberries: Gently fold in chopped strawberries, ensuring even distribution.

Bake: Pour batter into the Bundt pan and smooth the top. Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.

Make Glaze: Whisk powdered sugar, strawberry puree, and heavy cream until smooth. Add food coloring if desired.

Drizzle & Enjoy: Pour glaze over the cooled cake and let set before slicing!