Homemade Strawberry Cream Cheese Pound Cake – Moist, Rich & Bursting with Berry Flavor 🍓🍰
If you’re looking for a cake that’s dense, buttery, rich, and still incredibly moist, this Strawberry Cream Cheese Pound Cake is about to become your new favorite. It’s a classic Southern-inspired dessert with a modern fruity twist—made with cream cheese in the batter for an ultra-creamy texture and loaded with the sweet, summery flavor of strawberries.
Perfect for spring gatherings, summer barbecues, holiday desserts, or just because, this pound cake holds its own whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. It’s a showstopper that requires no fancy ingredients, yet delivers bakery-quality flavor every time.
Ingredients
For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1½ cups fresh strawberries, chopped and lightly tossed in flour (to prevent sinking)
Optional Strawberry Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree (blend fresh strawberries)
• ½ teaspoon vanilla extract
Instructions
1. Preheat and Prep the Pan
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan or loaf pans. You can also line the bottom with parchment paper for easy release.
2. Cream Butter and Cream Cheese
In a large mixing bowl, use an electric mixer to cream the softened butter and cream cheese until light, fluffy, and smooth. This step is key for the cake’s rich texture.
3. Add Sugar and Eggs
Gradually add the sugar, mixing well after each addition until fully incorporated. Then add the eggs one at a time, beating well between each. Scrape down the sides of the bowl as needed to ensure a uniform mixture.
4. Add Dry Ingredients and Vanilla
Sift together the flour and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined. Stir in the vanilla extract. Do not overmix.
5. Fold in Strawberries
Toss the chopped strawberries in a tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula, distributing them evenly.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil halfway through baking.
7. Cool and Glaze
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. While it cools, make the glaze by mixing the powdered sugar, strawberry puree, and vanilla. Drizzle over the cooled cake.
8. Serve and Enjoy
Slice and serve as-is or with whipped cream, vanilla ice cream, or more fresh strawberries for a show-stopping finish.
Chef’s Tips
Use room-temperature ingredients for the smoothest batter. Don’t overmix once the flour is added—just until combined to avoid a dense cake. Pat the strawberries dry after washing to prevent excess moisture. Dust them with flour before folding them into the batter to keep them suspended during baking. For extra berry flavor, add a swirl of strawberry jam into the batter before baking.
Serving Suggestions
Top with a scoop of vanilla bean ice cream and a drizzle of strawberry sauce. Serve alongside hot coffee or chilled strawberry lemonade for brunch. Add sliced almonds or shredded coconut on top of the glaze for extra texture. Dust with powdered sugar instead of glaze for a more classic finish.
What Chefs Say About This Recipe
Ina Garten – “This pound cake is everything you want in a dessert—rich, creamy, and bursting with fresh flavor.”
Ree Drummond – “A family-friendly, easy-to-make treat that never disappoints. The cream cheese gives it such amazing depth.”
Martha Stewart – “This is a wonderful balance of simplicity and elegance. Perfect for entertaining.”
Gordon Ramsay – “The moistness from the cream cheese and strawberries is simply irresistible.”
Christina Tosi – “A nostalgic dessert with a fruity punch—perfectly sweet and soft!”
10 Frequently Asked Questions (FAQs)
- Can I use frozen strawberries? Yes, but thaw and drain well to avoid extra moisture.
- Can I use cake flour instead of all-purpose? Yes, use 3¼ cups of cake flour for a lighter crumb.
- Can this be made into cupcakes or mini loaves? Absolutely—adjust the baking time accordingly.
- Is the glaze necessary? Not at all! It’s delicious without, but the glaze adds an extra fruity layer.
- How do I store leftovers? Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Can I freeze this cake? Yes! Wrap slices in plastic wrap and freeze up to 3 months.
- Can I make this ahead of time? It tastes even better the next day—perfect for prepping ahead!
- What if I don’t have a bundt pan? Use two loaf pans or a 9×13 pan instead.
- Can I add lemon zest? Yes! It adds a nice citrus brightness to balance the sweetness.
- Can I make this gluten-free? Use a 1:1 gluten-free flour substitute for best results.
Nutritional Information (Per Slice – Approximate)
Calories: 410
Fat: 21g
Saturated Fat: 12g
Carbohydrates: 48g
Sugar: 32g
Protein: 5g
Fiber: 1g
Sodium: 160mg
Cholesterol: 115mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Best Served: Slightly warm or at room temperature with coffee or tea.
Related Recipes You’ll Love
Strawberry Banana Pudding
Deep-Fried Strawberry Cheesecake Bites
No Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Conclusion
This Homemade Strawberry Cream Cheese Pound Cake is the kind of dessert that never goes out of style. With a rich, dense crumb and sweet strawberry bursts in every bite, it’s a guaranteed showstopper whether you’re hosting guests or simply enjoying a slice with your morning coffee. The cream cheese makes it extra moist and decadent, while the fresh fruit keeps it bright and satisfying. Don’t lose this recipe—it’s the perfect blend of classic pound cake comfort and modern berry flair. 🍓🍰
Homemade Strawberry Cream Cheese Pound Cake – Moist, Rich & Bursting with Berry Flavor 🍓🍰
If you’re looking for a cake that’s dense, buttery, rich, and still incredibly moist, this Strawberry Cream Cheese Pound Cake is about to become your new favorite. It’s a classic Southern-inspired dessert with a modern fruity twist—made with cream cheese in the batter for an ultra-creamy texture and loaded with the sweet, summery flavor of strawberries.
Perfect for spring gatherings, summer barbecues, holiday desserts, or just because, this pound cake holds its own whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. It’s a showstopper that requires no fancy ingredients, yet delivers bakery-quality flavor every time.
Ingredients
For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1½ cups fresh strawberries, chopped and lightly tossed in flour (to prevent sinking)
Optional Strawberry Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree (blend fresh strawberries)
• ½ teaspoon vanilla extract
Instructions
1. Preheat and Prep the Pan
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan or loaf pans. You can also line the bottom with parchment paper for easy release.
2. Cream Butter and Cream Cheese
In a large mixing bowl, use an electric mixer to cream the softened butter and cream cheese until light, fluffy, and smooth. This step is key for the cake’s rich texture.
3. Add Sugar and Eggs
Gradually add the sugar, mixing well after each addition until fully incorporated. Then add the eggs one at a time, beating well between each. Scrape down the sides of the bowl as needed to ensure a uniform mixture.
4. Add Dry Ingredients and Vanilla
Sift together the flour and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined. Stir in the vanilla extract. Do not overmix.
5. Fold in Strawberries
Toss the chopped strawberries in a tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula, distributing them evenly.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil halfway through baking.
7. Cool and Glaze
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. While it cools, make the glaze by mixing the powdered sugar, strawberry puree, and vanilla. Drizzle over the cooled cake.
8. Serve and Enjoy
Slice and serve as-is or with whipped cream, vanilla ice cream, or more fresh strawberries for a show-stopping finish.
Chef’s Tips
Use room-temperature ingredients for the smoothest batter. Don’t overmix once the flour is added—just until combined to avoid a dense cake. Pat the strawberries dry after washing to prevent excess moisture. Dust them with flour before folding them into the batter to keep them suspended during baking. For extra berry flavor, add a swirl of strawberry jam into the batter before baking.
Serving Suggestions
Top with a scoop of vanilla bean ice cream and a drizzle of strawberry sauce. Serve alongside hot coffee or chilled strawberry lemonade for brunch. Add sliced almonds or shredded coconut on top of the glaze for extra texture. Dust with powdered sugar instead of glaze for a more classic finish.
What Chefs Say About This Recipe
Ina Garten – “This pound cake is everything you want in a dessert—rich, creamy, and bursting with fresh flavor.”
Ree Drummond – “A family-friendly, easy-to-make treat that never disappoints. The cream cheese gives it such amazing depth.”
Martha Stewart – “This is a wonderful balance of simplicity and elegance. Perfect for entertaining.”
Gordon Ramsay – “The moistness from the cream cheese and strawberries is simply irresistible.”
Christina Tosi – “A nostalgic dessert with a fruity punch—perfectly sweet and soft!”
10 Frequently Asked Questions (FAQs)
- Can I use frozen strawberries? Yes, but thaw and drain well to avoid extra moisture.
- Can I use cake flour instead of all-purpose? Yes, use 3¼ cups of cake flour for a lighter crumb.
- Can this be made into cupcakes or mini loaves? Absolutely—adjust the baking time accordingly.
- Is the glaze necessary? Not at all! It’s delicious without, but the glaze adds an extra fruity layer.
- How do I store leftovers? Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Can I freeze this cake? Yes! Wrap slices in plastic wrap and freeze up to 3 months.
- Can I make this ahead of time? It tastes even better the next day—perfect for prepping ahead!
- What if I don’t have a bundt pan? Use two loaf pans or a 9×13 pan instead.
- Can I add lemon zest? Yes! It adds a nice citrus brightness to balance the sweetness.
- Can I make this gluten-free? Use a 1:1 gluten-free flour substitute for best results.
Nutritional Information (Per Slice – Approximate)
Calories: 410
Fat: 21g
Saturated Fat: 12g
Carbohydrates: 48g
Sugar: 32g
Protein: 5g
Fiber: 1g
Sodium: 160mg
Cholesterol: 115mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Best Served: Slightly warm or at room temperature with coffee or tea.
Related Recipes You’ll Love
Strawberry Banana Pudding
Deep-Fried Strawberry Cheesecake Bites
No Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Conclusion
This Homemade Strawberry Cream Cheese Pound Cake is the kind of dessert that never goes out of style. With a rich, dense crumb and sweet strawberry bursts in every bite, it’s a guaranteed showstopper whether you’re hosting guests or simply enjoying a slice with your morning coffee. The cream cheese makes it extra moist and decadent, while the fresh fruit keeps it bright and satisfying. Don’t lose this recipe—it’s the perfect blend of classic pound cake comfort and modern berry flair. 🍓🍰
Homemade Strawberry Cream Cheese Pound Cake – Moist, Rich & Bursting with Berry Flavor 🍓🍰
If you’re looking for a cake that’s dense, buttery, rich, and still incredibly moist, this Strawberry Cream Cheese Pound Cake is about to become your new favorite. It’s a classic Southern-inspired dessert with a modern fruity twist—made with cream cheese in the batter for an ultra-creamy texture and loaded with the sweet, summery flavor of strawberries.
Perfect for spring gatherings, summer barbecues, holiday desserts, or just because, this pound cake holds its own whether served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. It’s a showstopper that requires no fancy ingredients, yet delivers bakery-quality flavor every time.
Ingredients
For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1½ cups fresh strawberries, chopped and lightly tossed in flour (to prevent sinking)
Optional Strawberry Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree (blend fresh strawberries)
• ½ teaspoon vanilla extract
Instructions
1. Preheat and Prep the Pan
Preheat your oven to 325°F (163°C). Generously grease and flour a bundt pan or loaf pans. You can also line the bottom with parchment paper for easy release.
2. Cream Butter and Cream Cheese
In a large mixing bowl, use an electric mixer to cream the softened butter and cream cheese until light, fluffy, and smooth. This step is key for the cake’s rich texture.
3. Add Sugar and Eggs
Gradually add the sugar, mixing well after each addition until fully incorporated. Then add the eggs one at a time, beating well between each. Scrape down the sides of the bowl as needed to ensure a uniform mixture.
4. Add Dry Ingredients and Vanilla
Sift together the flour and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined. Stir in the vanilla extract. Do not overmix.
5. Fold in Strawberries
Toss the chopped strawberries in a tablespoon of flour to prevent them from sinking. Gently fold them into the batter using a spatula, distributing them evenly.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil halfway through baking.
7. Cool and Glaze
Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. While it cools, make the glaze by mixing the powdered sugar, strawberry puree, and vanilla. Drizzle over the cooled cake.
8. Serve and Enjoy
Slice and serve as-is or with whipped cream, vanilla ice cream, or more fresh strawberries for a show-stopping finish.
Chef’s Tips
Use room-temperature ingredients for the smoothest batter. Don’t overmix once the flour is added—just until combined to avoid a dense cake. Pat the strawberries dry after washing to prevent excess moisture. Dust them with flour before folding them into the batter to keep them suspended during baking. For extra berry flavor, add a swirl of strawberry jam into the batter before baking.
Serving Suggestions
Top with a scoop of vanilla bean ice cream and a drizzle of strawberry sauce. Serve alongside hot coffee or chilled strawberry lemonade for brunch. Add sliced almonds or shredded coconut on top of the glaze for extra texture. Dust with powdered sugar instead of glaze for a more classic finish.
What Chefs Say About This Recipe
Ina Garten – “This pound cake is everything you want in a dessert—rich, creamy, and bursting with fresh flavor.”
Ree Drummond – “A family-friendly, easy-to-make treat that never disappoints. The cream cheese gives it such amazing depth.”
Martha Stewart – “This is a wonderful balance of simplicity and elegance. Perfect for entertaining.”
Gordon Ramsay – “The moistness from the cream cheese and strawberries is simply irresistible.”
Christina Tosi – “A nostalgic dessert with a fruity punch—perfectly sweet and soft!”
10 Frequently Asked Questions (FAQs)
- Can I use frozen strawberries? Yes, but thaw and drain well to avoid extra moisture.
- Can I use cake flour instead of all-purpose? Yes, use 3¼ cups of cake flour for a lighter crumb.
- Can this be made into cupcakes or mini loaves? Absolutely—adjust the baking time accordingly.
- Is the glaze necessary? Not at all! It’s delicious without, but the glaze adds an extra fruity layer.
- How do I store leftovers? Keep in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Can I freeze this cake? Yes! Wrap slices in plastic wrap and freeze up to 3 months.
- Can I make this ahead of time? It tastes even better the next day—perfect for prepping ahead!
- What if I don’t have a bundt pan? Use two loaf pans or a 9×13 pan instead.
- Can I add lemon zest? Yes! It adds a nice citrus brightness to balance the sweetness.
- Can I make this gluten-free? Use a 1:1 gluten-free flour substitute for best results.
Nutritional Information (Per Slice – Approximate)
Calories: 410
Fat: 21g
Saturated Fat: 12g
Carbohydrates: 48g
Sugar: 32g
Protein: 5g
Fiber: 1g
Sodium: 160mg
Cholesterol: 115mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Best Served: Slightly warm or at room temperature with coffee or tea.
Related Recipes You’ll Love
Strawberry Banana Pudding
Deep-Fried Strawberry Cheesecake Bites
No Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Conclusion
This Homemade Strawberry Cream Cheese Pound Cake is the kind of dessert that never goes out of style. With a rich, dense crumb and sweet strawberry bursts in every bite, it’s a guaranteed showstopper whether you’re hosting guests or simply enjoying a slice with your morning coffee. The cream cheese makes it extra moist and decadent, while the fresh fruit keeps it bright and satisfying. Don’t lose this recipe—it’s the perfect blend of classic pound cake comfort and modern berry flair. 🍓🍰