Strawberry Pound Cake

Strawberry Pound Cake is a simple, one bowl recipe that's bursting with flavor. Fresh strawberries are sprinkled throughout this soft and dense pound cake, resulting in the most delicious taste. Perfect to serve alongside your morning coffee or as a tasty dessert!

Course Dessert

Cuisine American

Keyword cake, pound cake, strawberry pound cake

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 192

Author Gayle

Equipment

Loaf Pan

Ingredients

4 ounces cream cheese , softened
¾ cup unsalted butter , softened
1¼ cups granulated sugar
3 eggs
1½ cups all-purpose flour
2 teaspoons vanilla bean paste (or vanilla extract)
½ cup diced strawberries (fresh or frozen — see notes below)

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Instructions

Preheat oven to 350°F. Lightly grease a 9-inch loaf pan or bundt pan with non-stick cooking spray. Set aside.
In a large bowl, beat cream cheese and butter using an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes. Add in sugar, 1/2 cup at a time, until fully incorporated.
Add in eggs and vanilla bean paste/extract, beat until combined, and then add in flour. Beat until smooth. Gently fold in strawberries. Pour mixture into prepared pan.
Bake for 1 hour and 15-40 minutes, or until toothpick inserted into middle comes out clean. This cake takes a while to bake (mine took 1 hour 40 minutes). If top of pound cake starts to brown too quickly, loosely cover with aluminum foil to preventing burning. Let cool for 5 minutes in pan, then remove to a wire rack to cool completely.

Notes

This pound cake take a while to bake. Oven times vary, so keep an eye on cake so it doesn't burn.
I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
I have only used fresh strawberries in this pound cake. However, frozen can be used.

Nutrition