Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh strawberry purée (blend fresh strawberries)
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)
3-4 drops pink food coloring (optional)
For the Glaze:
2 cups powdered sugar
¼ cup heavy cream or milk
½ teaspoon vanilla extract
½ cup strawberry purée (for a pink glaze, optional)
Instructions
Step 1: Bake the Cake
Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, cream 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 dry ingredients to the wet mixture, alternating with the strawberry purée.
Stir in vanilla extract, almond extract (if using), and food coloring.
Pour batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10-15 minutes in the pan, then turn out onto 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 let it set before serving.
Enjoy your delicious Homemade Strawberry Cream Cheese Pound Cake!