Strawberry Cream Cheese Pound Cake

Name: Strawberry Cream Cheese Pound Cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1¼ cups fresh strawberries, finely chopped; 1 tablespoon all-purpose flour (to coat strawberries); 4 oz cream cheese, softened (for glaze); 1½ cups powdered sugar (for glaze); ¼ cup fresh strawberry puree (for glaze); 1–2 tablespoons milk or cream (for glaze); ½ teaspoon vanilla extract (for glaze)

Author: Lora

Published: January 31, 2026

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Introduction to Strawberry Cream Cheese Pound Cake

There’s something simply magical about a homemade cake, and this Strawberry Cream Cheese Pound Cake is no exception! Imagine walking into your kitchen and being greeted by the sweet aroma of strawberries and buttery goodness. As a busy mom, I know that finding time for baking can feel overwhelming, but trust me, this recipe is both forgiving and rewarding. It’s the perfect dessert for any occasion, whether it’s a weekend treat or something to share at a gathering. You’ll love the moist texture and that luscious glaze—it truly is a slice of bliss!

Why You’ll Love This Strawberry Cream Cheese Pound Cake

This Strawberry Cream Cheese Pound Cake is not just a dessert; it’s a delightful experience packed with flavor and simplicity. It comes together quickly, even on your busiest days. You’ll appreciate how easy the steps are, making it a perfect baking project with the kids or by yourself. Plus, the combination of fresh strawberries and cream cheese creates a taste that’s both light and indulgent, leaving everyone coming back for more!

Ingredients for Strawberry Cream Cheese Pound Cake

Gathering the right ingredients is the first step in creating this fantastic Strawberry Cream Cheese Pound Cake. Each element contributes to the delightful flavor and texture. Here’s what you’ll need to bake this lovely dessert:

Unsalted Butter: This adds richness and moisture, making the cake tender and buttery. You can substitute with margarine, but butter gives the best flavor.
Cream Cheese: Essential for that creamy texture and tangy taste. Use full-fat cream cheese for optimal results, or try a low-fat version if you’re looking to lighten it up.
Granulated Sugar: Sweetens the cake and helps create a beautiful golden crust. Brown sugar can be used as an alternative for a deeper flavor.

Large Eggs: Eggs provide structure and moisture. Room temperature eggs blend in better, resulting in a smoother batter.
All-Purpose Flour: The base of the cake. You can substitute with cake flour for a lighter texture, but all-purpose works beautifully here.
Baking Powder: This is the leavening agent that helps the cake rise. Don’t skip it to avoid a dense cake!

Vanilla Extract: Adds warmth and depth of flavor. You could also use almond extract for a unique twist.
Fresh Strawberries: The star of the show! Their natural sweetness is what makes this cake refreshing. Don’t replace with frozen strawberries to maintain the texture.
Flour (for coating strawberries): Dredging the strawberries helps prevent them from sinking in the batter.

Powdered Sugar: Needed for the glaze. It gives that smooth, sweet touch that balances the cream cheese.
Strawberry Puree: This adds an extra layer of strawberry flavor to the glaze. You can simply blend fresh strawberries to create it.
Milk or Cream: Just a splash helps to thin out the glaze for a perfect drizzle over the cake.

Each ingredient plays a unique role in creating a slice of bliss! For exact measurements, check the details at the end of the article, where you can find a handy printable version.

How to Make Strawberry Cream Cheese Pound Cake

Now that we have gathered our ingredients, let’s dive into the step-by-step guide to whip up this delicious Strawberry Cream Cheese Pound Cake. With a few simple moves, your kitchen will soon be filled with delightful aromas!

Preheat and Prepare

Start by preheating your oven to 325°F (160°C). Don’t skip this step; it’s crucial for even baking! While the oven warms up, generously grease and flour your 10-inch Bundt pan. This will ensure your beautiful cake releases flawlessly after baking.

Make the Batter

In a large mixing bowl, beat the softened butter and cream cheese together until they are smooth and fluffy—about 3 to 4 minutes. Trust me, this part is essential for a light texture. Then, gradually add in the granulated sugar. Continue mixing until everything is light and creamy. This should take around 2 to 3 minutes. Now, add the eggs one at a time, mixing well after each addition. Don’t rush this step; it helps create a wonderfully fluffy batter. Finish with a splash of vanilla extract for that warm flavor.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. This is key! Mixing the dry ingredients first helps to avoid pesky lumps in your batter. Once combined, add this flour mixture to your batter on low speed. Mix just until incorporated; over-mixing can lead to a tough cake.

Prepare Strawberries

Now for the magical part! Toss your finely chopped strawberries with 1 tablespoon of flour. This little trick keeps them from sinking in the batter as it bakes. Carefully fold the strawberries into your batter, using a spatula. Be gentle; we want to maintain that airiness created earlier!

Bake the Cake

Pour the luscious batter into your prepared Bundt pan, smoothing the top. Place it in your preheated oven and let it bake for 65 to 75 minutes. Here’s the secret: check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready! The golden brown top will be a joy to behold.

Cool and Glaze

Once your cake is golden and baked to perfection, cool it in the pan for about 15 minutes. Then, invert it onto a wire rack and let it cool completely—around 30 minutes. While the cake cools, let’s whip up the glaze! Beat the softened cream cheese until smooth, then add the powdered sugar, strawberry puree, vanilla, and a splash of milk. Mix until thick and glossy. Drizzle generously over the fully cooled cake and marvel at the beauty!

Tips for Success

Make sure your butter and cream cheese are at room temperature for easier mixing.

Don’t rush folding in the strawberries; gentle hands keep the batter fluffy.
Use a toothpick not only for testing doneness but also to check the cake’s height.
Allow the cake to cool completely before glazing for a perfect drizzle.

Consider chilling the glaze slightly for better consistency during application.

Equipment Needed

10-inch Bundt Pan: A must for shape! If you don’t have one, a tube pan can work in a pinch.
Mixing Bowls: A set of different sizes is handy. Even a large pot can double up for mixing.

Electric Mixer: For ease, but a whisk can summon your inner arm strength if needed!
Rubber Spatula: Perfect for folding and scraping down the sides. A spoon can substitute!

Variations of Strawberry Cream Cheese Pound Cake

Gluten-Free Version: Substitute all-purpose flour with a gluten-free blend. Just ensure it includes xanthan gum for structure!

Berry Medley: Swap out some strawberries for raspberries or blueberries to create a delightful mixed berry blend.
Lemon Zest: Add a teaspoon of fresh lemon zest to the batter for a citrusy twist that brightens the flavor.
Chocolate Drizzle: Pour a melted dark chocolate drizzle over the glaze for a rich, indulgent touch.

Dairy-Free Alternative: Use coconut cream and dairy-free butter substitutes to craft a dairy-free delight that everyone can enjoy.

Serving Suggestions for Strawberry Cream Cheese Pound Cake

Pair with a dollop of whipped cream for a touch of creaminess.
Serve alongside fresh strawberries to enhance the fruity flavor.
A scoop of vanilla ice cream adds a luxurious touch.

Drizzle with extra strawberry puree for a gorgeous presentation.
Enjoy with a warm cup of tea or coffee for a delightful afternoon treat.

FAQs about Strawberry Cream Cheese Pound Cake

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for that juicy burst of flavor, you can use frozen strawberries in a pinch. Just be sure to thaw and drain them well before folding into the batter. This helps maintain the cake’s moist texture!

How do I store leftover Strawberry Cream Cheese Pound Cake?

This cake can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate. Just be aware that refrigeration can make it a bit denser.

Can I make this cake ahead of time?

Absolutely! This Strawberry Cream Cheese Pound Cake stays delicious for days. You can bake it in advance and glaze right before serving. It’s perfect for gatherings or a sweet surprise for the family.

What can I substitute for cream cheese in the glaze?

If you’re looking for alternatives to cream cheese, Greek yogurt or mascarpone can be delicious substitutes. Each will bring a slightly different flavor and consistency, but they’ll still create a great glaze!

Can I add nuts to this cake?

Yes! Chopped walnuts or sliced almonds can give the cake a delightful crunch. Just make sure to toss them in a bit of flour before folding them into the batter to prevent sinking.

Final Thoughts on Strawberry Cream Cheese Pound Cake

Creating this Strawberry Cream Cheese Pound Cake is more than just following a recipe; it’s an experience that fills your home with warmth and joy. Each bite offers a burst of fresh strawberries and creaminess that lifts your spirits, making it a delightful treat for family gatherings or quiet evenings at home. Baking it serves as a little act of love you can share with those special to you. So, whether it’s celebrating a birthday or simply enjoying a sunny afternoon, this cake is sure to bring a smile and create sweet memories for all!