The Best Strawberry Cream Cheese Pound Cake You’ll Ever Make
Ingredients
For the Strawberry Jam
- 2 cup fresh strawberries
- 3 tbsp sugar
- 1 tsp lemon juice
For the Cake Batter
- 1 cup unsalted butter
- 8 oz cream cheese
- 1 ¾ cup sugar
- 4 Large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Glaze
- 4 oz cream cheese
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp strawberry extract
Instructions
- Cook chopped strawberries, sugar, and lemon juice in a pan over medium heat for 5 minutes until thick. Let it cool
- Beat softened butter and cream cheese until fluffy. Gradually add sugar. Mix in eggs one at a time, then add vanilla (and almond extract, if using).
- Stir in flour, baking powder, and salt gently until just combined. Avoid overmixing.
- Combine 2 cups of batter with cooled strawberry jam. For pink color, add 1–2 drops red food coloring (optional).
- In a greased loaf pan, layer plain and pink batter. Swirl with a knife. Bake at 350°F (175°C) for 45–50 minutes. Cool before glazing.
- Beat cream cheese until smooth. Mix in powdered sugar and milk until drippy. Add strawberry extract or a bit of jam for flavor and color.
- Once the cake is cool, drizzle glaze using a spoon, fork, or piping bag.
Storage
- Store in an airtight container at room temp for 3–4 days.Refrigerate glazed cake for up to 5 days.Freeze unglazed slices for up to 1 month.
Notes
- Jam Shortcut: Short on time? Use ½ cup of store-bought strawberry jam instead of making your own. Just reduce the sugar in the batter by 2 tablespoons.
- No Red Food Coloring? Skip it — your swirl will still be beautiful and flavorful.
- Make It Your Own: Swap strawberries with raspberries, blueberries, or even a mix of berries. This cake is flexible!
- Glaze Hack: If your glaze is too thin, add more powdered sugar. Too thick? A splash of milk does the trick.