Introduction

This Homemade Strawberry Cream Cheese Pound Cake is a moist and rich treat bursting with fresh strawberry flavor. The smooth cream cheese glaze adds a delightful finish, making it perfect for any occasion or afternoon tea.

A close-up view of a sliced roll cake on a white marbled surface, showing four layers in a spiral: the outer golden brown crust, followed by a light creamy white cake layer, a thick pink strawberry-flavored layer mixed with small strawberry pieces, and a final inner layer of light white cake. The top of the roll is covered with an uneven, thick glaze that drips down the sides in two tones, white and pale pink, pooling on the marble surface with some crumbs scattered around. The kitchen background is softly blurred, making the cake the main focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, chopped

For the glaze:

1 ½ cups powdered sugar
2 tablespoons cream cheese, softened
2 tablespoons milk (plus more as needed)
1 tablespoon strawberry jam (optional for color)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and cream cheese until smooth and well combined.
Step 3: Gradually add granulated sugar to the mixture and beat until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract as well.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until just combined.
Step 6: Gently fold in the chopped fresh strawberries, taking care not to overmix.
Step 7: Pour the batter into the prepared bundt pan and smooth the top.
Step 8: Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Begin checking around 55 minutes as oven times vary.
Step 9: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
Step 10: To prepare the glaze, whisk together powdered sugar, softened cream cheese, and milk until smooth. If desired, add strawberry jam for a pink hue.
Step 11: Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Tips & Variations

Use room temperature butter, cream cheese, and eggs to create a smooth batter.
Pat strawberries dry before chopping to avoid adding excess moisture to the batter.
Do not overmix after adding flour; stir just until combined for a tender crumb.
Check the cake starting at 55 minutes as oven temperatures can vary.
Allow the cake to cool completely before glazing to prevent the glaze from sliding off.
If fresh strawberries are unavailable, use thawed and well-drained frozen strawberries.
Add a tablespoon of lemon zest to the batter for a bright, fresh flavor twist.
Swap half of the strawberries for blueberries to create a mixed berry pound cake.
For a pink glaze, stir in strawberry jam or a drop of red food coloring.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days to keep the cream cheese glaze and fresh strawberries fresh. You can also freeze slices for up to 2 months by wrapping them tightly in plastic wrap and foil. Thaw frozen slices in the refrigerator before enjoying. Reheat gently if desired.

How to Serve

A close-up of a sliced bundt cake with two main visible layers: a light pink swirled layer mixed with a creamy white layer that form a spiral inside. The cake has a textured, slightly crumbly surface, with bits of red fruit embedded in the pink layer. The top of the cake is covered with a thick, shiny glaze that drips down the sides onto a white marbled surface. The glaze is a mix of white and pink, pooling slightly beneath the cake slice. In the background is a blurred kitchen setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter.

How do I know when the pound cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Be careful not to underbake or overbake for the best texture.