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Pound cake has long held a cherished place in dessert culture, celebrated for its rich texture and simplicity. Its name originates from the traditional recipe, which called for a pound of each main ingredient: flour, butter, sugar, and eggs. This classic dessert is renowned for its dense crumb and buttery flavor, making it a comfort food staple at gatherings, celebrations, and family dinners. However, what if we could elevate this beloved classic with a fresh twist? Enter the Homemade Strawberry Cream Cheese Pound Cake, a delightful fusion that combines the moist richness of cream cheese with the sweet, fruity burst of fresh strawberries.

Homemade Strawberry Cream Cheese Pound Cake

Indulge in the delightful fusion of flavors with this Homemade Strawberry Cream Cheese Pound Cake! Perfect for any occasion, this recipe combines the classic richness of pound cake with the creamy goodness of cream cheese and the sweet burst of fresh strawberries. Ideal for spring and summer gatherings, it's a dessert that's both delicious and visually appealing. Elevate your baking game and savor every slice of this scrumptious treat! #PoundCake #Baking #StrawberryDessert #HomemadeDelight #SweetTreats #BakingWithLove
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Ingredients
  

1 cup unsalted butter, softened

8 oz cream cheese, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup fresh strawberries, diced

Instructions
 

Preheat the oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.

    In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

      Gradually add the sugar, mixing until light and fluffy.

        Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

          In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

            Gently fold in the diced strawberries.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                  Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices