Homemade Strawberry Cream Cheese Pound Cake

A soft, buttery pound cake loaded with fresh strawberries and cream cheese — dense, rich, and topped with a dreamy strawberry glaze.

 Preparation Details

• Prep Time: 20 minutes

• Cook Time: 75–85 minutes

• Cool Time: 1 hour

• Total Time: ~2.5 hours

• Difficulty: Intermediate

• Servings: 12–14 slices

• Pan Size: Standard 10-inch Bundt or tube pan

 Flavor & Texture Intensity

• Strawberry Flavor:

• Moistness:

• Sweetness:

• Tang from Cream Cheese:

 Ingredients

For the Cake:

• 1½ cups (340g) unsalted butter, softened

• 1 (8 oz) block cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 1 tbsp pure vanilla extract

• 3 cups cake flour (or all-purpose flour sifted 2x)

• ½ tsp baking powder

• ½ tsp salt

• 1½ cups fresh strawberries, diced and lightly tossed with 1 tbsp flour

Optional Strawberry Glaze:

• 1 cup powdered sugar

• 2–3 tbsp strawberry puree (blend a few strawberries)

• ½ tsp vanilla extract

• Optional: drop of lemon juice for brightness

 Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 325°F (163°C).

2. Generously grease and flour a Bundt or tube pan, or spray with baking spray with flour.

Step 2: Cream Butter, Cream Cheese, and Sugar

3. In a large bowl, use a hand or stand mixer to beat butter and cream cheese together until light and fluffy — about 3–5 minutes on medium speed.

4. Gradually add in the sugar, beating until the mixture is airy and pale.

Step 3: Add Eggs and Vanilla

5. Add eggs one at a time, mixing well after each addition.

6. Stir in the vanilla extract.

Pro Tip: Scrape down the sides of the bowl occasionally to ensure an even mix.

Step 4: Mix Dry Ingredients

7. In a separate bowl, whisk together cake flour, baking powder, and salt.

8. Gradually add the dry ingredients to the wet mixture in three additions, mixing just until combined. Do not overmix.

Step 5: Fold in Strawberries

9. Gently fold in the floured strawberries using a spatula, just until evenly distributed.

Step 6: Bake

10. Pour the batter into the prepared pan, smoothing the top.

11. Bake for 75–85 minutes, or until a skewer or toothpick inserted into the center comes out clean.

12. If browning too quickly, loosely cover with foil around the 60-minute mark.

Step 7: Cool

13. Let the cake cool in the pan for 15–20 minutes, then invert it onto a wire rack.

14. Allow to cool completely before glazing or slicing (about 1 hour).

Step 8: Make the Strawberry Glaze (Optional)

15. In a small bowl, whisk together:

• Powdered sugar

• Strawberry puree

• Vanilla and optional lemon juice

16. Adjust consistency with more sugar (to thicken) or more puree (to thin).

17. Drizzle over the cooled cake in a zigzag pattern.

 Serving Suggestions

• Serve with:

  • Fresh strawberries or mixed berries

  • A scoop of vanilla ice cream

  • A dollop of whipped cream

  • A cup of hot coffee or iced tea

 Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 6 days. Bring to room temp before serving.

• Freezer: Freeze slices or whole cake (unglazed) for up to 2 months. Wrap tightly.

 Nutrition Info (Per Slice – Approximate)

 Recipe Tips & Variations

• No fresh strawberries? Use frozen (thawed and patted dry) or strawberry preserves swirled into the batter.

• Boost flavor with ½ tsp almond extract or lemon zest.

• Mini pound cakes: Bake in greased muffin tins or mini Bundt pans. Adjust baking time to ~25–30 mins.

• Glaze swap: Use cream cheese glaze, lemon glaze, or a simple dusting of powdered sugar instead.

• Extra moistness? Add 2–3 tbsp of sour cream or Greek yogurt to the batter.

 Final Thoughts

This Homemade Strawberry Cream Cheese Pound Cake is rich, moist, and bursting with berry flavor in every bite. The cream cheese adds a silky texture and subtle tang, while the strawberries keep it light and fruity. Whether you’re serving it for dessert, tea time, or a sweet breakfast treat, it’s guaranteed to impress