Strawberry Cream Cheese Pound Cake 
Rich, buttery, and bursting with fresh strawberry flavor, this Strawberry Cream Cheese Pound Cake is soft, dense, and unbelievably moist thanks to the creamy cheesecake-style texture.
Ingredients
Pound Cake3 cups all-purpose flour
2 1/2 cups granulated sugar
1 (8 oz) package cream cheese, softened
1 cup unsalted butter, softened
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 teaspoon salt
1 cup chopped fresh strawberries
2 tablespoons all-purpose flour (for coating strawberries)
Strawberry Glaze1 1/2 cups powdered sugar
2–3 tablespoons strawberry puree or milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, beat butter and cream cheese until smooth and fluffy.
Gradually add sugar and beat until light and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
In another bowl, whisk flour and salt together. Gradually add dry ingredients into wet mixture until combined.
Toss chopped strawberries with 2 tablespoons flour, then gently fold into batter.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 20 minutes to 1 hour 35 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan for 15 minutes before transferring to a wire rack.
Whisk glaze ingredients together and drizzle over cooled cake. 
Tip: Use fresh strawberries instead of frozen for the best texture and flavor!
