Description
This Homemade Strawberry Italian Cream Pound Cake is a rich and buttery dessert infused with fresh strawberries and cream cheese for an ultra-moist texture. Perfect for spring and summer gatherings, this easy strawberry pound cake recipe is bursting with flavor and Southern charm. Serve it dusted with powdered sugar or with a drizzle of strawberry glaze for a show-stopping treat!
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and cream cheese until smooth.
- Gradually beat in the sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients, mixing just until combined.
- Toss chopped strawberries with a tablespoon of flour, then gently fold into the batter.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Tossing the strawberries in flour prevents them from sinking to the bottom.
- For extra flavor, substitute almond extract for vanilla.
- Can be topped with a simple strawberry glaze for added sweetness.
- Store at room temperature for 3 days, in the fridge for 7 days, or freeze slices for up to 3 months.
