Instructions:
Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
In a large bowl, cream butter, cream cheese, and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour and salt. Slowly add it to the wet ingredients, mixing just until combined.
Fold in vanilla extract and chopped strawberries.
Pour batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted comes out clean.
Let cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Making the Strawberry Glaze & White Drizzle:
For the strawberry glaze, whisk together powdered sugar and strawberry puree until smooth.
Drizzle over the cooled cake.
For the white drizzle, whisk together powdered sugar, heavy cream, and vanilla extract. Drizzle on top for a perfect finish!
Enjoy this moist and rich Strawberry Cream Cheese Pound Cake!
Perfect for spring, summer, or any time you’re craving a sweet strawberry treat!
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