Strawberry Cream Cheese Pound Cake

If you have a soft spot for classic comfort with a fresh, fruity twist, this Strawberry Cream Cheese Pound Cake  is an absolute treasure to add to your baking repertoire. Rich and buttery with a tender crumb, beautifully studded with juicy strawberries and balanced by the subtle tang of cream cheese, this cake promises a moist, melt-in-your-mouth experience every time. Whether you’re baking for a casual afternoon tea or a special celebration, this cake becomes the centerpiece everyone will ask for again and again.

Ingredients You’ll Need

Ingredients You’ll Need

Simple, accessible, yet perfectly balanced ingredients come together in this recipe to create the ultimate strawberry cream cheese pound cake. Each item plays a vital role, from the creamy richness of butter and cream cheese to the fresh pop of strawberries that brightens every bite.

• Unsalted butter (1 ½ cups, softened): Provides rich flavor and tender crumb; softened butter creams better for even mixing.
• Cream cheese (8 oz block, softened): Adds delicious tang and moisture, keeping the cake luxuriously soft.
• Granulated sugar (2 ½ cups): Sweetens perfectly without overpowering the strawberry flavor.
• Large eggs (6, room temperature): Bind the batter and give structure; room temp eggs blend smoothly.
• Vanilla extract (1 tablespoon): Enhances the overall aroma and flavor with subtle warmth.
• All-purpose flour (3 cups): The base of the cake, providing necessary structure.
• Baking powder (½ teaspoon): Gives a gentle rise for a light texture.
• Salt (½ teaspoon): Balances sweetness and enhances all other flavors.
• Fresh strawberries (1 ½ cups, finely chopped): The star ingredient—dust with a tablespoon of flour to keep them suspended in the batter.
• Powdered sugar (1 cup, for glaze): Adds that perfect sweet finish if you decide to glaze.
• Milk (1-2 tablespoons, for glaze): Adjusts glaze consistency for easy drizzling.
• Strawberry puree (2 tablespoons, optional): Intensifies strawberry flavor and gives a lovely pink hue to the glaze.

How to Make Strawberry Cream Cheese Pound Cake 

Step 1: Prepare your pan and ingredients

Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or use baking spray to ensure your cake releases effortlessly after baking. Gather and soften your butter and cream cheese well in advance—this makes creaming a breeze and results in an incredibly smooth batter.

Step 2: Cream butter, cream cheese, and sugar

In a large mixing bowl, beat together the softened butter and cream cheese until completely smooth and fluffy. This important step introduces air, helping your pound cake stay light and tender. Next, add the sugar, continuing to beat until the mixture looks pale and well incorporated—usually about 3 to 5 minutes. Trust me, this part sets the foundation for the cake’s irresistible texture.

Step 3: Add eggs and vanilla

Bring the batter together by adding the eggs one at a time, beating thoroughly after each addition. This steady incorporation helps maintain the smooth consistency and volume achieved so far. Once the eggs are fully incorporated, stir in the vanilla extract to add that warm, inviting aroma.

Step 4: Combine dry ingredients and fold in strawberries

In a separate bowl, whisk the flour, baking powder, and salt to ensure even distribution. Gradually add the dry mixture to your wet ingredients, mixing just until combined to avoid overworking the batter (which can make the cake dense). Finally, gently fold in the chopped strawberries dusted with flour—this step is key to keeping the fruit evenly dispersed throughout your cake rather than sinking to the bottom.

Step 5: Bake and cool your cake

Pour the luscious batter into your prepared pan, smoothing the top so it bakes evenly. Bake for 75 to 85 minutes, checking at around 75 minutes with a toothpick inserted into the center. If it comes out clean, your cake is perfectly baked. If not, give it a bit more time. If the top starts browning too quickly, loosely cover with foil to prevent burning. Once out of the oven, allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a wire rack to cool completely.

Step 6: Make and apply the glaze (optional)

For an extra touch of sweetness and visual appeal, whisk together powdered sugar, milk, vanilla, and optional strawberry puree until smooth. Drizzle this vibrant glaze over the cooled cake for a tempting finish that highlights those lovely strawberries.

How to Serve Strawberry Cream Cheese Pound Cake 

Garnishes

A dusting of powdered sugar, a handful of fresh sliced strawberries, or even a few mint leaves can enhance your cake’s presentation and flavor. These garnishes add a touch of freshness and an elegant look without overshadowing the cake itself.

Side Dishes

This pound cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a simple spoonful of strawberry jam. These accompaniments add creamy or fruity contrasts that highlight the cake’s rich, dense texture and vibrant berry notes.

Creative Ways to Present

If you want to impress guests, try serving slices with a drizzle of warm chocolate sauce or a berry coulis. Layered in a trifle with fresh whipped cream and berries, this cake transforms into a stunning dessert with minimal effort. The versatility of Strawberry Cream Cheese Pound CakeIngredients makes it a delight for any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to 3 days, making it perfect for enjoying over a few days without drying out.

Freezing

This pound cake freezes beautifully. Slice it before freezing and wrap each piece in plastic wrap, then place them in a freezer-safe bag or airtight container. When properly sealed, it will keep well for up to 3 months. Thaw slices overnight in the refrigerator or at room temperature before serving.

Reheating

If you prefer your slices warm, gently reheat in a microwave for 10-15 seconds or in a low oven wrapped loosely with foil. This brings back the soft, freshly baked feel and makes each bite even more comforting.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for texture and flavor, you can use frozen ones if you drain them well and pat dry to prevent excess moisture from affecting the batter. Toss them with flour as usual to help keep them suspended in the cake.

What pan works best for this recipe?

A 10-inch bundt or tube pan is recommended because it distributes heat evenly and helps bake the cake uniformly. Avoid round cake pans as they do not provide the same structure for this dense, rich pound cake.

Is the glaze necessary?

The glaze is optional but highly recommended if you like a touch of extra sweetness and a beautiful finish. It also enhances the strawberry flavor and makes the cake look elegant and inviting.

Can I substitute cream cheese if I’m allergic?

You could try using a dairy-free cream cheese alternative for a similar tang and moisture, but results may vary slightly in texture and flavor. Ensure the substitute is softened for best incorporation.

How long does the cake take to bake?

The cake typically bakes for 75 to 85 minutes, but start checking at 75 minutes with a toothpick to avoid overbaking and drying out this moist dessert.

Final Thoughts

Making this Strawberry Cream Cheese Pound CakeIngredients recipe is like inviting a little joy into your kitchen, with each step promising a rich and satisfying reward. Whether you keep it simple with just a dusting of sugar or dress it up with a beautiful glaze, this cake never fails to bring smiles and requests for seconds. So grab your ingredients and give it a go — trust me, your taste buds will thank you for it!

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