Step 1: Prepare the strawberries

Wash, dry, and finely chop the strawberries. Toss them with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Set aside.

Step 2: Cream the butter and cream cheese

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and fluffy—about 3–5 minutes.

Step 3: Add the sugar

Slowly add the granulated sugar while mixing. Beat until the mixture becomes pale and creamy, creating a light, tender pound cake texture.

Step 4: Add the eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.

Step 5: Add dry ingredients

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed until just combined. Do not overmix.

Step 6: Add the flavoring and strawberries

Stir in vanilla extract and almond extract. Fold in the floured strawberries gently to avoid turning the batter pink.

Step 7: Bake the cake

Preheat your oven to 325°F (163°C). Grease and flour a large bundt pan. Spread the batter evenly into the pan. Bake for 75–90 minutes, or until a toothpick comes out clean.

Step 8: Cool and glaze

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack. Cool completely before adding an optional strawberry glaze.

Variation

• Lemon Strawberry Pound Cake: Add 1 tablespoon lemon zest and replace almond extract with lemon extract for a bright citrus twist.
• Strawberry Swirl Pound Cake: Blend ¼ cup strawberries into a puree, swirl into the batter before baking.
• Mixed Berry Pound Cake: Use a combination of strawberries, raspberries, and blueberries.
• Chocolate Drizzled Strawberry Pound Cake: Add a drizzle of melted dark chocolate over the cooled cake.
• Strawberry Cream Filled: Add a layer of cream cheese filling in the center of the batter.

COOKING Note :

Make sure ingredients—especially butter, cream cheese, and eggs—are at room temperature. This ensures a smooth batter, even baking, and a soft, velvety crumb. Low and slow baking at 325°F prevents the cake from drying or forming a thick crust.

Serving Suggestions :

• Serve with fresh sliced strawberries and whipped cream.
• Perfect with a hot cup of coffee or tea.
• Add a scoop of vanilla or strawberry ice cream on warm slices.
• Dust powdered sugar on top for a simple presentation.
• Serve as a brunch centerpiece or a holiday dessert.

Tips :

• Beating butter, cream cheese, and sugar well is the key to a fluffy pound cake.
• Coat strawberries in flour so they distribute evenly in the batter.
• Avoid overmixing once the flour is added to prevent density.
• Test with a toothpick in multiple spots—bundt pans vary.
• Let the cake cool fully before slicing for the cleanest cuts.