Meta Info
Servings: 12 slices
Total Time: ~1 hour 40 minutes
Difficulty: Medium
Calories per Serving: ~420 kcal
Macros (approx.): Moderate protein | Higher carbs | Rich & satisfying
Intro
There’s a reason this strawberry cream cheese pound cake feels like something you’d splurge on at a bakery. It’s dense but tender, rich without being heavy, and packed with real strawberry flavor in every bite. The cream cheese adds that signature melt-in-your-mouth texture, while fresh strawberries keep it bright and nostalgic.
This is the kind of cake you bake when you want something that feels special but still familiar. Perfect for weekends, celebrations, or anytime you want a dessert that looks impressive without complicated steps. One slice is comforting. Two slices are inevitable.
Look at the Recipe
- Buttery, moist crumb with classic pound cake structure
- Real strawberries folded throughout (no artificial flavor)
- Cream cheese base for richness and bakery-style texture
Ingredients Needed
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 tablespoon flour (for coating strawberries)
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
How to Make Our Strawberry Cream Cheese Pound Cake
-
Prep the Oven & Pan
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan thoroughly. -
Cream Butter & Cream Cheese
In a large bowl, beat butter and cream cheese together for 3–4 minutes until smooth and fluffy. -
Add Sugar
Gradually mix in the sugar, beating until light and creamy. -
Incorporate Eggs & Vanilla
Add eggs one at a time, mixing well after each addition. Stir in vanilla. -
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. -
Mix the Batter
Slowly add dry ingredients to the wet mixture. Mix just until combined—do not overmix. -
Fold in Strawberries
Toss diced strawberries with 1 tablespoon flour. Gently fold into the batter. -
Bake
Pour batter into prepared pan.
Bake 75–85 minutes, until a toothpick inserted comes out clean. -
Cool
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Optional Strawberry Glaze
Whisk powdered sugar, strawberry purée (or milk), and vanilla until smooth.
Drizzle over the fully cooled cake for a glossy, bakery-style finish.
Storage & Serving Suggestions
- Store covered at room temperature for 2 days or refrigerate up to 5 days.
- Serve slightly warm or at room temperature for best texture.
- Pairs beautifully with coffee, tea, or fresh berries on the side.
Tips & FAQs
Why cream cheese in pound cake?
It adds moisture, richness, and a softer crumb that stays tender for days.
How do I prevent strawberries from sinking?
Coating them lightly in flour helps suspend them evenly in the batter.
Can I use frozen strawberries?
Fresh is best. Frozen strawberries release excess moisture and can affect texture.
Can this be made ahead?
Yes. The flavor actually improves the next day as it rests.
Final Thoughts
This strawberry cream cheese pound cake is one of those recipes that earns a permanent spot in your rotation. It’s classic, comforting, and quietly impressive—no trends, no shortcuts, just a beautifully balanced cake that delivers every time. If you’re baking for people you care about (including yourself), this one never disappoints.
