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

Instructions

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.

Prep Time: 20 minutes
Cook Time: 85 minutes

Nutrition

Calories: 450
Sodium: 160mg
Protein: 5g