Homemade Strawberry Cream Cheese Pound Cake

Allow the cake to cool completely before adding the glaze to prevent it from melting.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

You can freeze the cake for up to 3 months—just glaze after thawing.

Variations:

For added texture, fold in chopped strawberries into the batter before baking.

Use a different fruit purée, such as raspberry or blueberry, for a unique twist.

FAQ:

Can I use frozen strawberries for the purée?

Yes, frozen strawberries work fine. Just thaw and blend them into a smooth purée.

What if I don’t have a bundt pan?

You can use a regular cake pan or loaf pan. Just adjust the baking time as necessary.

Can I skip the food coloring?

Absolutely! The food coloring is optional and does not affect the flavor of the cake.