Strawberry Cream Cheese Pound Cake

Imagine slicing into a dense, buttery pound cake, only to find it’s swirled with luscious cream cheese and dotted with sweet, juicy strawberries. That’s exactly what this Strawberry Cream Cheese Pound Cake delivers—decadent, moist, and bursting with fruity flavor in every bite.

This is the cake you bring out when you want to impress without breaking a sweat. It’s perfect for spring picnics, summer gatherings, or just a cozy weekend treat when you want something that feels indulgent but tastes fresh and bright. Trust me, once you try it, you’ll want to bake it for every occasion.

Why You’ll Love Strawberry Cream Cheese Pound Cake

  • Rich and tender — the cream cheese adds a luxurious texture that melts in your mouth.
  • Fresh strawberry flavor — sweet, juicy bursts in every slice.
  • Perfect for any season — tastes like summer but is cozy enough for winter.
  • Stunning presentation — it looks bakery-worthy without the effort.

Chef’s Pro Tips for Perfect Results

  • Room-temperature ingredients are key for a smooth batter and even bake.
  • Don’t overmix after adding the flour—this keeps the cake tender.
  • Fresh strawberries over frozen for the best flavor and texture.
  • Dust strawberries lightly with flour before folding them in to keep them from sinking.

Ingredients

1. 1½ cups unsalted butter, softened

2. 8 oz cream cheese, softened

3. 3 cups granulated sugar

4. 6 large eggs, room temperature

5. 3 cups all-purpose flour

6. 2 teaspoons vanilla extract

7. ½ teaspoon almond extract (optional, for a bakery-style touch)

8. ½ teaspoon baking powder

9. ½ teaspoon salt

10. 2 cups fresh strawberries, chopped and lightly dusted with flour

Instructions

Step 1 – Preheat and Prep

Preheat oven to 325°F. Grease and flour a bundt pan or loaf pans.

Step 2 – Cream Butter, Cream Cheese, and Sugar

In a large mixing bowl, beat butter, cream cheese, and sugar until light and fluffy (about 5 minutes).

Step 3 – Add Eggs and Flavorings

Beat in eggs one at a time, then add vanilla and almond extracts.

Step 4 – Mix Dry Ingredients

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

Step 5 – Fold in Strawberries

Gently fold in strawberries with a spatula, being careful not to overmix.

Step 6 – Bake to Perfection

Pour batter into prepared pan(s) and bake for 75–85 minutes, or until a toothpick comes out clean.

Step 7 – Cool and Serve

Cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar or glaze if desired.

Texture & Flavor Secrets

The cream cheese gives this cake a silky, almost cheesecake-like richness, while the strawberries bring a fresh, tangy sweetness that balances the buttery base. The outside develops a golden, slightly crisp crust, while the inside stays moist and tender.

How to Serve Strawberry Cream Cheese Pound Cake

Serve thick slices with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra treat, drizzle with a quick strawberry glaze or warm berry compote.

Creative Leftover Transformations

  • Strawberry trifle — layer cubed cake with whipped cream and berries.
  • French toast — dip slices in egg custard and pan-fry for a decadent breakfast.
  • Ice cream sandwich — use thin slices with strawberry or vanilla ice cream in between.

Additional Tips

  • Store covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezes beautifully—wrap slices individually for easy thaw-and-serve treats.
  • If baking in loaf pans, check for doneness around 60–65 minutes.

Make It a Showstopper (Presentation Ideas)

Garnish with fresh strawberry halves, mint sprigs, and a light dusting of powdered sugar for a picture-perfect dessert. Serve on a white platter to make the colors pop.

FAQ’s

  1. Can I use frozen strawberries? Fresh is best, but if using frozen, thaw and drain well.
  2. Do I need to refrigerate the cake? Only if keeping it for more than 3 days.
  3. What pan works best? A bundt pan gives the prettiest shape, but loaf pans work too.
  4. Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend.
  5. What if I don’t have cream cheese? Mascarpone or ricotta can work, but flavor will differ.
  6. Can I add other fruits? Yes, blueberries or raspberries pair beautifully.
  7. Can I glaze it? Absolutely—a lemon or strawberry glaze is perfect.
  8. How do I prevent strawberries from sinking? Lightly toss them in flour before folding in.
  9. What’s the best way to slice? Use a serrated knife for clean cuts.
  10. Can I halve the recipe? Yes, and bake in a smaller pan.

Conclusion

Strawberry Cream Cheese Pound Cake is the kind of dessert that bridges the gap between comfort food and elegance. It’s rich, fruity, and irresistibly moist—ideal for celebrations or just because. Once you bake it, don’t be surprised if it becomes your signature dessert.

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Strawberry Cream Cheese Pound Cake

  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Cream Cheese Pound Cake is a moist, rich, and buttery cake infused with cream cheese for extra tenderness, layered or swirled with fresh strawberries, and topped with a sweet glaze. Perfect for spring gatherings, afternoon tea, or a decadent dessert.


Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh strawberries, chopped
  • 2 tablespoons all-purpose flour (for tossing strawberries)
  • 1 cup powdered sugar (for glaze)
  • 23 tablespoons milk (for glaze)

Instructions

  1. Preheat oven to 325°F (165°C) and grease and flour a bundt or tube pan.
  2. In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with flour.
  5. Toss chopped strawberries in 2 tablespoons of flour to prevent sinking. Gently fold into the batter.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
  9. For glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled cake.

Notes

  • Ensure all ingredients are at room temperature for the best texture.
  • You can use frozen strawberries, but thaw and drain well before adding.
  • This cake tastes even better the next day as the flavors develop.

Nutrition

  • Serving Size: 1 slice
  • Calories: 430
  • Sugar: 38g
  • Sodium: 190mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 105mg

Keywords: strawberry cream cheese pound cake, cream cheese pound cake, strawberry pound cake

Watch How to Make Strawberry Cream Cheese Pound Cake

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