Homemade Strawberry Cream Cheese Pound Cake Recipe

Introduction

This homemade strawberry cream cheese pound cake is rich, moist, and bursting with fresh strawberry flavor. Cream cheese in the batter adds a tender crumb and subtle tang. It’s a perfect dessert for any occasion, especially when you want a simple cake that feels special.

Ingredients

• 1 cup unsalted butter, softened (room temperature)
• 1 package (8 oz) cream cheese, softened (room temperature)
• 2 ½ cups granulated sugar
• 6 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh strawberries, chopped (pat dry before chopping)

For the glaze:

• 1 ½ cups powdered sugar
• 2 tablespoons cream cheese, softened
• 2 tablespoons milk (plus more as needed)
• 1 tablespoon strawberry jam (optional, for color)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly.
2. Step 2: In a large bowl, cream together the softened butter and cream cheese until smooth and well combined.
3. Step 3: Gradually add the granulated sugar, beating until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Step 6: Gently fold in the chopped strawberries, making sure they are evenly distributed.
7. Step 7: Pour the batter into the prepared bundt pan and smooth the top.
8. Step 8: Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. Step 10: For the glaze, whisk together the powdered sugar, softened cream cheese, and milk until smooth. Add strawberry jam if you want a pink tint and extra flavor.
11. Step 11: Drizzle the glaze over the cooled pound cake and let it set before serving.

Tips & Variations

• Use room temperature butter, cream cheese, and eggs for the smoothest batter and best texture.
• Pat strawberries dry before chopping to prevent excess moisture from thinning the batter.
• Do not overmix after adding the flour; mix just until combined to keep the cake tender.
• For a mixed berry cake, replace half the strawberries with blueberries.
• Add a tablespoon of lemon zest to the batter for a fresh, bright flavor.
• Freeze the glaze or add a drop of red food coloring or strawberry jam to achieve a pink glaze.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days to keep the cream cheese glaze fresh. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw frozen slices in the fridge before serving. Reheat gently if desired, but the cake is excellent at room temperature or slightly chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Yes. Thaw and drain frozen strawberries well, then pat dry before folding them into the batter to avoid extra moisture in the cake.

Can I bake this in a loaf pan instead of a bundt pan?

Yes. Use two standard loaf pans and reduce baking time to about 45–55 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.

Homemade Strawberry Cream Cheese Pound Cake Recipe

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★★★★★

4.9 from 136 reviews

This Homemade Strawberry Cream Cheese Pound Cake is a rich, moist dessert bursting with fresh strawberry flavor. Cream cheese blended into the batter creates a tender crumb, while fresh strawberries add brightness. Finished with a smooth cream cheese glaze, it’s perfect for family gatherings or special occasions.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup unsalted butter, softened (room temperature)
• 1 package (8 oz) cream cheese, softened (room temperature)
• 2 ½ cups granulated sugar
• 6 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups fresh strawberries, chopped (pat dry before chopping)

Glaze Ingredients

• 1 ½ cups powdered sugar
• 2 tablespoons cream cheese, softened
• 2 tablespoons milk (plus more as needed for consistency)
• 1 tablespoon strawberry jam (optional for color)

Instructions

1. Preparation: Preheat the oven to 350°F (175°C) to ensure it reaches the proper baking temperature. Grease a bundt pan to prevent sticking.
2. Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth for a creamy base.
3. Add Sugar: Gradually mix in the granulated sugar and beat until the mixture is light and fluffy, incorporating air into the batter.
4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each to emulsify the batter. Stir in vanilla extract for flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients and mix just until combined to avoid overmixing and toughening the cake.
7. Fold in Strawberries: Gently fold the chopped, dry-patted strawberries into the batter to evenly distribute without breaking them down.
8. Pour Batter: Transfer the batter into the greased bundt pan, using a spatula to smooth the top.
9. Bake: Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes as oven times vary.
10. Cool: Let the cake cool in the pan for 10 minutes to set, then transfer onto a wire rack to cool completely to room temperature.
11. Prepare Glaze: In a bowl, whisk together the powdered sugar, softened cream cheese, and milk until smooth. Adjust milk for desired consistency. Optionally stir in strawberry jam for color.
12. Glaze Cake: Drizzle the glaze evenly over the cooled pound cake to add sweetness and a creamy finish.
13. Serve: Slice and serve at room temperature, optionally garnishing with fresh strawberries or powdered sugar.

Notes

• Use room temperature butter, cream cheese, and eggs to ensure smooth mixing and a tender crumb.
• Do not overmix batter after adding flour to keep the cake soft and avoid toughness.
• Pat strawberries dry before chopping to prevent excess moisture in the cake.
• Check the cake early at 55 minutes to avoid overbaking as oven temperatures vary.
• Allow cake to cool completely before glazing to prevent the glaze from sliding off.
• Store the cake in an airtight container in the refrigerator for up to 4 days due to the cream cheese glaze and fresh strawberries.
• Freeze sliced cake for up to 2 months, well wrapped in plastic and foil.
• Frozen strawberries can be used if thawed, drained, and patted dry.
• To prevent strawberries from sinking, toss them in a little flour before folding into the batter.
• You can skip the glaze if desired; the cake is delicious plain.
• For variations, add lemon zest, swap some strawberries for blueberries, or add strawberry jam or red food coloring to glaze for a pink color.

Keywords: strawberry pound cake, cream cheese pound cake, homemade pound cake, strawberry dessert, bundt cake, cream cheese dessert, easy cake recipe, fresh strawberry cake