1. Pour batter into prepared loaf pan.

2. Smooth top with spatula.

3. Optional: sprinkle a few extra chopped strawberries or coarse sugar on top for texture.

🔥 Step 8: Bake

1. Bake in preheated oven for 60–70 minutes, or until:

   • Top is golden brown

   • A toothpick inserted in center comes out clean (a few moist crumbs are okay — don’t overbake)

2. Tent with foil if top browns too quickly.

⏳ Step 9: Cool

1. Let cake cool in pan 15 minutes.

2. Run a knife around edges and remove from pan using parchment overhang.

3. Cool completely on wire rack before slicing.

🍶 Step 10: Optional Glaze

1. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.

2. Drizzle over cooled loaf.

3. Let glaze set 15–20 minutes before serving.

🧠 Tips for Perfect Strawberry Cream Cheese Pound Cake

✔ Use room temperature eggs, butter, and cream cheese for smooth batter
✔ Fold strawberries in last to avoid bleeding
✔ Lightly flour strawberries to prevent sinking
✔ Don’t overmix once flour is added — keeps crumb tender
✔ Cool completely before glazing to avoid melting

🍽 Serving Suggestions

• Slice thick for breakfast or brunch

• Serve with whipped cream or vanilla ice cream

• Top with fresh strawberries for extra flair

❄️ Storage

• Room temperature: 2–3 days in airtight container

• Refrigerator: up to 5 days

• Freezer: 2 months (wrap tightly in foil and plastic wrap; thaw overnight in fridge)

⏱ Total Time

• Prep: 20–25 minutes

• Bake: 60–70 minutes

• Cool: 30–40 minutes

• Total: ~2 hours

↓ See next page ↓