Strawberry Cream Cheese Pound Cake

Just imagine a thick, golden slice of pound cake—velvety, rich, and flecked with bursts of fresh strawberries, all mellowed by the creaminess of smooth cream cheese. That’s the beauty of a Strawberry Cream Cheese Pound Cake. It’s a slice of comfort, equally at home on a spring brunch table or served with whipped cream after a summer dinner.

Behind the Recipe

This cake came to life one Saturday when I had an abundance of strawberries and a block of cream cheese calling out from the fridge. I wanted something more than shortcake and less than a full cheesecake—something in between that captured the creamy tang of cheese and the juicy sweetness of berries. After one bite of this cake, I knew I had found that balance. Since then, it’s been a year-round favorite.

Recipe Origin or Trivia

Pound cake, originally made with a pound each of butter, sugar, eggs, and flour, has long been a Southern staple. By adding cream cheese, the crumb becomes more tender and moist. The strawberries add natural sweetness and a beautiful pink hue, transforming a traditional cake into something seasonal and special. It’s a perfect blend of classic technique and fresh flair.

Why You’ll Love Strawberry Cream Cheese Pound Cake

Versatile: Great for brunch, dessert, or afternoon tea.
Budget-Friendly: Uses common pantry and fridge staples.
Quick and Easy: Mixes up in one bowl—no complicated steps.
Customizable: Use different berries, add zest, or drizzle with glaze.
Crowd-Pleasing: Universally loved and always the first to disappear.
Make-Ahead Friendly: Tastes even better the next day.
Great for Leftovers: Toast a slice and serve with cream or jam.

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Chef’s Pro Tips for Perfect Results

1. Use Room Temperature Ingredients: It ensures smooth blending and an even texture.
2. Drain the Strawberries: This prevents excess moisture from making the batter too loose.
3. Cream the Butter and Cream Cheese Well: It helps aerate the batter for a tender crumb.
4. Fold Gently: When adding the berries, don’t overmix—preserve their shape and avoid turning the batter pink.
5. Bake Low and Slow: A lower oven temperature prevents the outside from overbaking while the center finishes cooking.

Kitchen Tools You’ll Need

Hand or Stand Mixer: For creaming and blending.
Mixing Bowls: To prep your dry and wet ingredients.
Loaf or Bundt Pan: For baking the cake to golden perfection.
Rubber Spatula: Perfect for folding and scraping the bowl.
Cooling Rack: Allows the cake to set and cool evenly.

Ingredients in Strawberry Cream Cheese Pound Cake

1. Unsalted Butter: 1/2 cup (softened) – Adds richness and structure.
2. Cream Cheese: 8 ounces (softened) – Makes the crumb velvety and moist.
3. Granulated Sugar: 1 1/2 cups – Sweetens and helps create a golden crust.
4. Eggs: 3 large – Binds the ingredients and adds richness.
5. Vanilla Extract: 1 teaspoon – Enhances the overall flavor.
6. All-Purpose Flour: 1 1/2 cups – The base that holds it all together.
7. Baking Powder: 1/2 teaspoon – Lifts and lightens the batter.
8. Salt: 1/4 teaspoon – Balances the sweetness and intensifies flavor.
9. Fresh Strawberries: 1 cup (diced and well-drained) – The fruity highlight of every slice.

Ingredient Substitutions

Butter: Salted butter works too—just reduce added salt.
Strawberries: Use raspberries, blueberries, or diced peaches.
Sugar: Replace with a blend of brown sugar for caramel notes.
Flour: Use a 1:1 gluten-free flour blend if needed.
Cream Cheese: Substitute with mascarpone for a more indulgent flavor.

Ingredient Spotlight

Cream Cheese: Adds tang and luxurious texture, creating a more tender crumb than traditional pound cake.
Strawberries: Their natural sweetness and juiciness pair beautifully with the richness of the cake.

Instructions for Making Strawberry Cream Cheese Pound Cake

1. Preheat Your Equipment:
   Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
2. Combine Ingredients:
   In a large bowl, beat butter and cream cheese until smooth and fluffy. Add sugar and beat until light. Add eggs one at a time, beating well after each addition. Stir in vanilla.
3. Prepare Your Cooking Vessel:
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to the wet mixture and mix just until combined.
4. Assemble the Dish:
   Gently fold in the diced, drained strawberries with a spatula, ensuring they’re evenly distributed without overmixing.
5. Cook to Perfection:
   Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
6. Finishing Touches:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with vanilla glaze.
7. Serve and Enjoy:
   Slice and serve as-is or with whipped cream and extra strawberries on the side.

Texture & Flavor Secrets

The outside bakes to a crisp, golden crust while the inside remains tender and moist. Cream cheese lends a soft tang that perfectly offsets the natural sweetness of the strawberries. The bits of fruit throughout add juicy bursts and a light, summery feel.

Cooking Tips & Tricks

• Let the cake rest fully before slicing for cleaner cuts.
• Tent with foil if it starts browning too quickly on top.
• Add lemon zest to brighten the flavor.
• Freeze extra slices individually for easy defrosting.

What to Avoid

• Overmixing after adding flour (can create a dense cake).
• Using wet berries (adds too much moisture to the batter).
• Skipping the greasing and flouring (you’ll struggle to remove it from the pan).
• Baking at high heat (can dry out the cake edges too fast).

Nutrition Facts

Servings: 10
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes

Make-Ahead and Storage Tips

This cake tastes even better the next day. Store at room temperature, tightly wrapped, for up to 3 days, or refrigerate for up to a week. Freeze for longer storage by wrapping slices individually and placing in an airtight container.

How to Serve Strawberry Cream Cheese Pound Cake

Serve with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, pair with fresh berries and a drizzle of honey. For dessert, go bold with chocolate sauce or berry compote.

Creative Leftover Transformations

• Toast slices and spread with butter or jam.
• Cube and layer into a trifle with custard and fruit.
• Crumble and use as a topping for yogurt or oatmeal.
• Turn into French toast for a decadent breakfast twist.

Additional Tips

• Add a vanilla or lemon glaze for a bakery-style finish.
• Use a serrated knife to cut clean slices.
• Try baking in mini loaf pans for gifts or individual servings.
• Garnish with sliced strawberries and mint leaves for presentation.

Make It a Showstopper

• Drizzle with pink strawberry glaze and top with fresh berries.
• Dust with powdered sugar just before serving.
• Slice thick and plate with edible flowers for a spring dessert board.
• Serve on a cake stand with pastel accents for brunch.

Variations to Try

• Lemon Strawberry Pound Cake: Add zest and juice of one lemon.
• Berry Medley Pound Cake: Use a combination of strawberries, blueberries, and raspberries.
• Chocolate Strawberry Swirl: Add melted chocolate swirled into the batter.
• Gluten-Free Version: Use a 1:1 GF flour substitute.
• Strawberry Cream Cheese Muffins: Divide batter into muffin tins and bake for 25 minutes.

FAQ’s

Q1: Can I use frozen strawberries?

A1: Yes, but thaw and drain them thoroughly before adding.

Q2: Can I make this in a Bundt pan?

A2: Absolutely—just adjust the bake time and test for doneness.

Q3: How do I keep the berries from sinking?

A3: Toss them in a little flour before folding into the batter.

Q4: Can I add a glaze?

A4: Yes! A simple vanilla or lemon glaze works beautifully.

Q5: Can this be made dairy-free?

A5: Try dairy-free cream cheese and plant-based butter.

Q6: How long does it last?

A6: Up to 3 days at room temp, 1 week refrigerated, or 3 months frozen.

Q7: Can I use low-fat cream cheese?

A7: Yes, but full-fat provides the richest texture.

Q8: Can I double the recipe?

A8: Yes, just use two pans or a large Bundt pan.

Q9: What if I don’t have a mixer?

A9: You can cream everything by hand—it’ll just need a little elbow grease.

Q10: Do I need to sift the flour?

A10: Sifting ensures a lighter texture, but whisking it thoroughly works in a pinch.

Conclusion

Strawberry Cream Cheese Pound Cake is a treat that walks the perfect line between indulgence and freshness. Whether you’re baking it for a brunch, a picnic, or a cozy afternoon snack, it delivers flavor, texture, and joy in every slice. Try it once, and you’ll be adding it to your go-to list for every season.

Watch How to Make Strawberry Cream Cheese Pound Cake