If you’re looking for a dessert that combines richness, moisture, and fresh fruity flavor, this Strawberry Cream Cheese Pound Cake is exactly what you need. Its dense yet tender crumb, enhanced with cream cheese and real strawberries, offers a bakery-quality experience at home. Whether for a spring gathering, summer cookout, brunch, or just an indulgent afternoon treat, this cake impresses with every bite.

Strawberry Cream Cheese Pound Cake

Why You’ll Love This Recipe

This pound cake stands out because of its velvety texture and the perfect balance between the tang of cream cheese and the natural sweetness of strawberries. Unlike other cakes, it stays moist for days, making it a reliable choice for making ahead. Plus, the strawberry glaze on top adds a beautiful, fresh finish that brightens the whole cake.

Ingredients

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Tip: You can find the full ingredient list and precise measurements in the recipe card below.

unsalted butter, softened
cream cheese, softened
granulated sugar
large eggs
vanilla extract
all-purpose flour
baking powder
salt
fresh strawberries, chopped and lightly tossed in flour
powdered sugar
fresh strawberry puree
vanilla extract (for glaze)

Instructions

Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch Bundt or tube pan.
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
Gradually add granulated sugar and beat until light and well combined.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
Gently fold in the floured strawberries, ensuring even distribution.
Pour the batter into the prepared pan and smooth the surface.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze, blend strawberries into a puree. Whisk powdered sugar, strawberry puree, and vanilla extract together until smooth. Adjust consistency if needed.
Drizzle glaze over the cooled cake and allow it to set before slicing and serving.

Variations

Use frozen strawberries if fresh are not available, just thaw and drain excess liquid.
Substitute cream cheese with mascarpone for a milder flavor.
Add lemon zest to the batter for a citrus twist.
Swap the strawberry glaze for a simple vanilla or chocolate glaze.

Storage and Heating

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. Warm slices gently in the microwave for 10-15 seconds to revive the cake’s softness.

Frequently Asked Questions

Can I use frozen strawberries for this cake?

Yes, frozen strawberries work well but should be thawed and drained to avoid excess moisture.

How do I prevent strawberries from sinking to the bottom?

Toss the chopped strawberries in a tablespoon of flour before folding them into the batter to help them stay suspended.

Can I make this cake dairy-free?

You can substitute cream cheese and butter with dairy-free alternatives, but results may vary slightly.

What pan size is best for this recipe?

A 10-inch Bundt or tube pan works best for even baking and the classic pound cake shape.

Can I prepare this cake in advance?

Absolutely, the cake actually tastes better the next day as the flavors meld.

How should I store leftover cake?

Store in an airtight container at room temperature or refrigerate.

Is it okay to use canned peaches instead of strawberries?

You can, but adjust sugar levels and consider draining canned peaches well before adding.

Can I double the recipe?

Yes, double the ingredients and bake in two pans; adjust baking time accordingly.

What is the best way to achieve a smooth glaze?

Whisk the powdered sugar gradually into the puree until smooth; add more sugar or puree to adjust thickness.

Can I make cupcakes instead of a Bundt cake?

Yes, use cupcake liners and bake for 20-25 minutes, checking doneness with a toothpick.

Conclusion

This Strawberry Cream Cheese Pound Cake is a timeless dessert that brings together indulgence and fresh fruitiness in a way few cakes do. Its rich texture and luscious glaze make it perfect for special occasions or a simple treat to brighten your day. With easy preparation and delightful results, it’s a recipe worth keeping in your collection.

Chef sara