Strawberry Cream Cheese Pound Cake

 

Ever find yourself needing a dessert that looks like you spent hours in the kitchen—but secretly only took one bowl and your favorite spatula? Meet your new go-to: Strawberry Cream Cheese Pound Cake. This recipe blends the richness of cream cheese with bursts of juicy strawberries, wrapped up in a soft, buttery hug of pound cake perfection.

Whether you’re baking for a backyard BBQ, a potluck with the gals, or just trying to sweeten up a slow Sunday, this easy treat brings comfort and compliments in every slice.

Why You’ll Love This Strawberry Cream Cheese Pound Cake

Let’s be real—life is hectic. Between work deadlines, soccer practice, and keeping up with laundry (is it just me or is it always laundry day?), finding time to bake something delicious can feel impossible. That’s why this Strawberry Cream Cheese Pound Cake is such a win.

It’s:

• Simple enough to whip together after work

• Fancy-looking enough to impress your neighbors

• And delicious enough that even your picky eaters will ask for seconds

Plus, thanks to the cream cheese, this cake stays moist for days—assuming it lasts that long.

Ingredients

Let’s break this down so it doesn’t feel like a science experiment. These are all pantry staples plus a little summer love in the form of fresh strawberries.

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 1 (8 oz) package cream cheese, room temperature

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 teaspoons vanilla extract

• 2 cups diced fresh strawberries (lightly tossed in 1 tbsp flour)

For the Glaze:

• 2 cups powdered sugar

• 2–3 tablespoons milk or heavy cream

• ½ teaspoon vanilla extract

• Optional: 1–2 tablespoons strawberry puree or a few drops of red/pink food coloring for a pretty pink tint

How to Make This Easy Strawberry Cream Cheese Pound Cake

Step 1: Preheat and Prep

Set your oven to 325°F and grease a standard Bundt pan (or a couple of loaf pans if you prefer). Lightly flour it too—nobody wants their cake to stick at the finish line.

Step 2: Cream That Butter and Cream Cheese

In a large bowl, beat the butter and cream cheese until they’re best friends—smooth, fluffy, and totally inseparable. This should take about 3–4 minutes with an electric mixer.

Step 3: Add the Sugar Love

Gradually beat in the sugar, about ½ cup at a time, until it’s all light and fluffy. This is where the magic starts happening.

Step 4: Eggs In, One at a Time

Crack in the eggs, one by one, beating well after each. It might feel tedious, but it makes for a velvety texture. Trust me.

Step 5: Flour Power

In a separate bowl, whisk together your flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined. Don’t overmix or your cake will turn into a brick (a very tasty brick, but still).

Step 6: Vanilla + Berries

Stir in the vanilla extract. Then, gently fold in those beautiful strawberries (that you’ve already tossed in flour—this keeps them from sinking like Titanic).

Step 7: Bake Away

Pour the batter into your prepared pan, smooth the top, and bake for 80–90 minutes. It’s done when a toothpick comes out clean or with just a few crumbs.

Step 8: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes, then flip it onto a wire rack to cool completely. While it’s cooling, whip up the glaze and drizzle it on top like you’re decorating a cake on The Food Network. Pinky up optional.

Cooking Tips for the Best Strawberry Cream Cheese Pound Cake

• Use fresh strawberries for best flavor. Frozen berries can work, but they tend to bleed into the batter and make it soggy.

• Room temperature ingredients are key. Cold cream cheese won’t mix smoothly and can cause lumps. Nobody wants lumpy cake.

• Toss the berries in flour so they don’t sink to the bottom. It’s the easiest science trick ever.

• If your cake cracks on top—don’t worry! That’s part of a classic pound cake’s charm.

A Personal Slice of Memory

This cake actually started as a happy accident. I had leftover cream cheese from a failed cheesecake attempt (don’t ask), a basket of too-ripe strawberries, and a serious craving for something sweet. I baked this on a whim one summer afternoon and brought it to a family picnic. Let’s just say there were zero leftovers—and now it’s a regular at all our gatherings.

Serving Suggestions

This homemade strawberry cream cheese pound cake is delicious all on its own—but if you’re feeling fancy:

• Serve with a scoop of vanilla bean ice cream

• Add fresh berries on the side

• Drizzle with extra strawberry puree for a gourmet twist

• Pair with a chilled glass of rosé or a strong iced coffee

For more ideas on cake pairings, check out our dessert drink pairings guide.

Quick Facts

• Prep Time: 20 minutes

• Cooking Time: 85 minutes

• Total Time: 1 hour 45 minutes

• Servings: 12-14 slices

Nutritional Info (Per Slice – Approximate)

• Calories: 450

• Protein: 5g

• Sodium: 160mg

(Values can vary based on specific brands and glaze thickness.)

FAQs

Can I substitute frozen strawberries?

Yes, but thaw and drain them first. Too much liquid will throw off the texture.

How do I store leftovers?

Wrap the cake in plastic wrap or store in an airtight container at room temp for up to 3 days. For longer storage, refrigerate it—it still tastes great chilled!

Can I make this ahead?

Absolutely! You can bake the cake a day or two in advance. Just wait to glaze it until you’re ready to serve.

Can I freeze this cake?

Yes! Wrap individual slices in plastic wrap and freeze for up to 2 months. Just thaw and enjoy when the craving hits.

Craving More Sweet Recipes?

If you’re loving this easy strawberry cream cheese pound cake, be sure to explore more crowd-pleasing favorites on the blog:

• Banana Pudding Pound Cake

• Pineapple Coconut Pound Cake

• Strawberry Crunch Pound Cake

And just like that, you’ve got a foolproof, flavor-packed dessert that feels like a hug in every bite. Whether you’re baking for a crowd or just need a pick-me-up after a long week, this Strawberry Cream Cheese Pound Cake is your sweet escape. Go ahead—slice into something special.

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