Homemade Strawberry Cream Cheese Pound Cake

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.

In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy, about 3 minutes.

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

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the strawberry purée. Stir in the vanilla extract, almond extract (if using), and food coloring.

Pour the batter into the prepared bundt pan and bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 2: Prepare the Glaze

In a bowl, whisk together powdered sugar, heavy cream (or milk), and vanilla extract until smooth.

For a pink glaze, mix in strawberry purée.

Drizzle the glaze over the cooled cake and allow it to set before serving.

Serving and Storage Tips: