1. Prep Your Pan and Oven
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, making sure every corner is coated. Pound cakes like to stick, so don’t skimp on this step!
2. Cream Butter and Cream Cheese
In a large bowl, beat together softened butter and cream cheese until smooth and fluffy. This base gives the cake its signature richness and velvety crumb.
3. Add Sugar, Eggs, and Vanilla
Gradually add the sugar, mixing until light and fluffy. Then, beat in the eggs one at a time. Stir in vanilla extract for that warm, sweet aroma.
4. Mix in Dry Ingredients and Milk
In a separate bowl, whisk together flour, baking powder, and salt. Add this mixture to the wet ingredients in thirds, alternating with milk. Start and end with flour. Mix until just combined—overmixing makes the cake dense.
5. Fold in Strawberries
Gently fold in diced strawberries with a spatula. If they’re very juicy, toss them in a little flour first to keep them from sinking.
6. Bake
Pour batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
7. Cool
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack. Cool completely before frosting.
Making the Strawberry Cream Cheese Frosting
This frosting is what makes the cake truly special—soft pink, fruity, and perfectly sweet.
- Beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar, one cup at a time, until fluffy.
- Fold in finely chopped or lightly mashed strawberries. If you prefer smooth frosting, puree them first.
If the frosting feels too soft, chill it for 15 minutes before using.
Decorating Tips
- Go rustic: Spread frosting with the back of a spoon, creating natural swirls.
- Add garnish: Top with fresh strawberries, mint leaves, or chopped nuts.
- Layer it: If baking in two round pans, frost between the layers for an even more indulgent cake.