Homemade Strawberry Cream Cheese Pound Cake

Prepare the Oven and Pan: Preheat the oven to 325°F (163°C). Grease and flour a bundt pan generously.

Time: 5 minutes

Cream the Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and well combined. Gradually add in the granulated sugar and continue beating until the mixture becomes light and fluffy.

Time: 5 minutes

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Time: 3 minutes

Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined.

Time: 4 minutes

Fold in the Strawberries: Gently fold in the chopped fresh strawberries, being careful not to overmix the batter.

Time: 2 minutes

Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

Time: 1 hour 10 minutes

Cool the Cake: Let the cake cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely.

Time: 40 minutes

Make the Glaze: While the cake is cooling, whisk together powdered sugar, softened cream cheese, milk, and strawberry jam (if using) until smooth and creamy.

Time: 5 minutes

Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top, allowing it to cascade down the sides.

Pro Tip:
Toss the chopped strawberries with a teaspoon of flour before folding them into the batter. This helps prevent the strawberries from sinking to the bottom of the cake during baking.

Serving and Storage Tips: