Strawberry Cream Cheese Pound Cake is a soft, rich cake with a buttery texture and sweet strawberry flavor. The cream cheese makes the cake extra moist, while the strawberries add freshness and color. It’s perfect for dessert, brunch, or special occasions and looks beautiful on any table.
Why You’ll Love This Recipe
This cake is dense yet soft, with a perfect balance of creamy richness and fruity sweetness. The strawberries keep it fresh and light, while the cream cheese adds a classic pound cake texture that never fails.
Ingredients
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- 2 tablespoons flour (for coating strawberries)
For the glaze: - 1½ cups powdered sugar
- 2–3 tablespoons milk or strawberry puree
- ½ teaspoon vanilla extract
Preparation Steps
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan well.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat butter and cream cheese until smooth and creamy.
Step 3: Add Sugar and Eggs
Add sugar gradually and beat until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Step 4: Mix Dry Ingredients
In another bowl, whisk flour, baking powder, and salt. Slowly add to the wet mixture until just combined.
Step 5: Add Strawberries
Toss chopped strawberries with 2 tablespoons flour. Gently fold them into the batter.
Step 6: Bake
Pour batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick comes out clean.
Step 7: Cool and Glaze
Cool cake in the pan for 15 minutes, then turn out onto a rack. Drizzle glaze over the cooled cake.
Variations
- Use frozen strawberries (thawed and drained)
- Add lemon zest for a fresh flavor
- Swap strawberries for raspberries
- Use almond extract instead of vanilla
- Add white chocolate chips
Cooking Notes
- Make sure butter and cream cheese are fully softened
- Coat strawberries well to prevent sinking
- Do not overmix the batter
- Check cake after 70 minutes
- Cover loosely with foil if browning too fast
- Let cake cool fully before glazing
Serving Suggestions
- Serve with fresh strawberries on the side
- Add whipped cream for extra richness
- Pair with coffee or tea
- Slice and serve chilled for summer
- Perfect for birthdays and holidays
- Great as a make-ahead dessert
Tips
- Use room-temperature ingredients
- Grease pan very well to avoid sticking
- Store covered at room temperature for 2 days
- Refrigerate leftovers for longer freshness
- Glaze can be made thicker or thinner
- Cake slices freeze well
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
Nutritional Information (Approx.)
- Calories: 420
- Carbs: 52g
- Fat: 21g
- Protein: 6g
FAQs
Can I use a loaf pan?
Yes, divide batter and adjust baking time.
Do I need fresh strawberries?
Fresh is best, but frozen works if drained well.
Should this cake be refrigerated?
Only after the first day or if glazed heavily.
Can I skip the glaze?
Yes, the cake is delicious on its own.
Conclusion
Strawberry Cream Cheese Pound Cake is a beautiful, moist, and flavorful dessert that’s easy to make and always impressive. With its creamy texture and fresh strawberry taste, it’s a recipe you’ll want to bake again and again.