Strawberry Cream Cheese Pound Cake Recipe

Strawberry Cream Cheese Pound Cake: The Ultimate Spring and Summer Dessert

There’s something absolutely magical about fresh strawberries that transports me back to childhood summers spent at my grandmother’s farm. She had rows of strawberry plants, and every June, we’d spend hours picking the ripest, reddest berries. One year, she surprised us with the most incredible strawberry pound cake—dense, buttery, bursting with fresh strawberry flavor, and topped with a glaze that dripped down the sides like edible jewelry. That cake became legendary in our family.

Years later, when I started my own baking journey, recreating that strawberry cream cheese pound cake became my mission. After countless attempts, I finally developed this recipe that captures everything I loved about my grandmother’s cake, with the addition of cream cheese for extra richness and moisture. The result is a pound cake that’s simultaneously dense and tender, with intense strawberry flavor throughout and a gorgeous pink hue that looks as beautiful as it tastes.

This strawberry cream cheese pound cake works for any occasion—serve it at brunch with coffee, present it as an elegant dinner party dessert, or simply enjoy a thick slice with afternoon tea. The combination of fresh strawberries, rich cream cheese, and buttery pound cake creates something truly special that celebrates the best of spring and summer.

What Makes Strawberry Cream Cheese Pound Cake So Irresistible

Strawberry cream cheese pound cake stands out from ordinary pound cakes and even other fruit cakes for several compelling reasons. First, the flavor is incredibly balanced. The natural tartness of strawberries cuts through the richness of the butter and cream cheese, preventing the cake from feeling heavy despite its dense texture.

Second, the texture is absolutely perfect. Traditional pound cakes can sometimes be dry or crumbly, but the addition of cream cheese creates a moist, velvety crumb that stays fresh for days. The cream cheese also contributes a subtle tang that complements the strawberry beautifully.

Third, the natural pink color from fresh strawberries makes this cake visually stunning without any artificial food coloring. When you slice into this strawberry cream cheese pound cake, revealing those beautiful pink layers dotted with strawberry pieces, it’s genuinely gorgeous.

Finally, this cake is surprisingly versatile. Serve it plain for a simple afternoon treat, top it with whipped cream and fresh berries for an elegant dessert, or add the strawberry glaze for extra sweetness and shine. However you serve it, this strawberry cream cheese pound cake is guaranteed to impress.

Complete Ingredients for Strawberry Cream Cheese Pound Cake

Prep Time: 25 minutes
Cook Time: 70-80 minutes
Cooling Time: 2 hours
Total Time: 3 hours 45 minutes
Servings: 12-16 slices

For the Pound Cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• ½ teaspoon lemon extract (optional but recommended)
• 1-2 tablespoons strawberry extract (or use all vanilla if unavailable)
• 2 cups fresh strawberries, diced small (about 1 pound)
• 2 tablespoons all-purpose flour (for tossing strawberries)
• Red or pink food coloring (optional, for more vibrant color)

For the Strawberry Glaze:

• 1½ cups powdered sugar
• 3-4 tablespoons strawberry puree (made from fresh strawberries)
• 1-2 tablespoons milk (if needed for consistency)
• ½ teaspoon vanilla extract
• Pinch of salt

For Garnish:

• Fresh strawberries, sliced
• Fresh mint leaves (optional)
• Additional strawberry glaze for drizzling

Equipment Needed:

• 10-inch bundt pan or tube pan
• Large mixing bowl
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Small mixing bowl
• Measuring cups and spoons
• Cooling rack
• Blender or food processor (for strawberry puree)

Step-by-Step Instructions for Perfect Strawberry Cream Cheese Pound Cake

Creating this stunning strawberry cream cheese pound cake is easier than you might think. Follow these detailed steps for perfect results.

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). Pound cakes bake at a lower temperature than regular cakes to prevent over-browning while ensuring the dense interior cooks through completely.

Generously grease a 10-inch bundt pan or tube pan with softened butter, making sure to get into every crevice and detail of the pan. Dust the greased pan with flour, tapping out any excess. This double insurance ensures your beautiful strawberry cream cheese pound cake releases perfectly.

Alternatively, you can use baking spray with flour, which works excellently for intricate bundt pans.

Step 2: Prepare the Strawberries

Wash and hull 2 cups of fresh strawberries, then dice them into small pieces (about ¼-inch cubes). Small pieces distribute better throughout the cake and won’t sink to the bottom.

Pat the diced strawberries very dry with paper towels—excess moisture can create soggy pockets in your pound cake.

In a small bowl, toss the dried strawberry pieces with 2 tablespoons of flour. This coating helps prevent the strawberries from sinking during baking and also absorbs any remaining moisture. Set aside.

Step 3: Cream the Butter, Cream Cheese, and Sugar

This is the most important step for creating the perfect texture in your strawberry cream cheese pound cake.

In a large bowl, combine:

• 1½ cups (3 sticks) softened unsalted butter
• 8 oz softened cream cheese
• 3 cups granulated sugar

Using an electric mixer on medium-high speed, beat these ingredients together for 5-7 minutes. This is longer than most recipes, but it’s crucial! The mixture should become very light, fluffy, and almost white in color. Proper creaming incorporates air, which is essential for lift in this pound cake since it contains minimal leavening.

Stop occasionally to scrape down the sides and bottom of the bowl to ensure everything incorporates evenly.

Step 4: Add the Eggs

With the mixer on medium-low speed, add the 6 room-temperature eggs one at a time, beating well after each addition. Each egg should be fully incorporated before adding the next.

After all eggs are added, beat on medium speed for 2 additional minutes. The mixture should be smooth, thick, and pale yellow.

Step 5: Combine the Dry Ingredients

In a separate medium bowl, whisk together:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Whisk thoroughly to distribute the baking powder and salt evenly throughout the flour.

Step 6: Add Flour and Flavorings

With your mixer on low speed, gradually add the flour mixture to the butter-egg mixture in three additions, mixing just until each addition is incorporated. Don’t overmix—stop as soon as you don’t see dry flour.

Add:

• 1 tablespoon vanilla extract
• ½ teaspoon lemon extract
• 1-2 tablespoons strawberry extract

Mix on low speed just until combined.

If you want a more vibrant pink color, add 3-5 drops of red or pink food coloring and mix until the color is uniform.

Step 7: Fold in the Strawberries

Remove the bowl from the mixer. Using a rubber spatula, gently fold in the flour-coated strawberry pieces. Fold carefully to avoid crushing the strawberries—you want distinct pieces throughout your strawberry cream cheese pound cake.

Fold just until the strawberries are evenly distributed throughout the batter.

Step 8: Transfer to Pan and Bake

Pour the batter into your prepared bundt or tube pan, spreading it evenly with your spatula. Gently tap the pan on the counter 2-3 times to release any large air bubbles.

Bake for 70-80 minutes. The exact time varies based on your oven and pan. The pound cake is done when:

• The top is golden brown and springs back when lightly touched
• A long skewer or cake tester inserted into the center comes out clean or with just a few moist crumbs
• The cake is pulling slightly away from the pan sides

Important: Due to the strawberries and cream cheese, this cake is very moist, so don’t expect a completely clean toothpick. A few moist crumbs are fine; wet batter is not.

Step 9: Cool the Cake

Remove the cake from the oven and place the pan on a cooling rack. Let it cool in the pan for 20-30 minutes. This is crucial—removing it too soon can cause it to break.

After the initial cooling period, place a cooling rack on top of the pan and carefully invert it. The strawberry cream cheese pound cake should release easily. If it doesn’t, let it cool for another 10 minutes and try again.

Let the cake cool completely on the rack—at least 1-2 hours—before glazing. Glazing a warm cake will cause the glaze to melt and run off.

Step 10: Make the Strawberry Glaze

While your cake cools, prepare the glaze.

In a blender or food processor, puree ½ cup of fresh strawberries until completely smooth. Strain through a fine-mesh sieve to remove seeds if desired (though I usually skip this step).

In a medium bowl, whisk together:

• 1½ cups powdered sugar
• 3 tablespoons strawberry puree (add the 4th if needed)
• ½ teaspoon vanilla extract
• Pinch of salt

Whisk until smooth. The glaze should be thick but pourable—it should slowly drip off your whisk. If it’s too thick, add strawberry puree or milk, ½ teaspoon at a time. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.

For more intense strawberry flavor and pinker color, add an additional tablespoon of strawberry puree. For a thinner, more dramatic drip, add 1-2 tablespoons of milk.

Step 11: Glaze the Strawberry Cream Cheese Pound Cake

Once your cake is completely cool, place it on a serving plate or cake stand with parchment paper strips tucked underneath to catch drips.

Pour the glaze over the top of the pound cake, letting it drip naturally down the sides. Use a spoon to encourage the glaze to drip evenly if needed.

For extra dramatic drips, hold your spoon higher above the cake when drizzling.

Let the glaze set for about 30 minutes before slicing. It will remain slightly tacky but won’t be wet.

Step 12: Garnish and Serve

Just before serving, garnish the top of your strawberry cream cheese pound cake with fresh strawberry slices arranged decoratively. Add small mint leaves for a pop of green that makes the pink cake and red strawberries really stand out.

Slice with a sharp serrated knife, wiping it clean between slices for the neatest presentation.

Serving Suggestions for Strawberry Cream Cheese Pound Cake

This versatile strawberry cream cheese pound cake shines in multiple serving scenarios.

For an elegant plated dessert, serve a slice with a dollop of freshly whipped cream, a few fresh berries, and a mint sprig. A drizzle of strawberry coulis or balsamic reduction around the plate adds restaurant-quality sophistication.

Create a strawberry shortcake experience by serving thick slices topped with macerated strawberries (strawberries tossed with sugar and left to sit for 30 minutes) and whipped cream. The combination is absolutely heavenly.

For afternoon tea or brunch, serve simple slices with butter and jam alongside coffee or tea. The pound cake is substantial enough to satisfy without being overly sweet for daytime.

Turn leftovers into French toast by slicing the strawberry cream cheese pound cake thick, dipping in an egg-milk mixture, and pan-frying until golden. Top with maple syrup and fresh berries for an incredible breakfast treat.

For summer gatherings, serve the cake chilled. Cold strawberry cream cheese pound cake on a hot day is incredibly refreshing, and the glaze provides a nice contrast of temperatures and textures.

Nutritional Information for Strawberry Cream Cheese Pound Cake

Here’s the approximate nutritional breakdown per slice (assuming 16 slices):

• Calories: 475
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 180mg
• Total Carbohydrates: 61g
• Dietary Fiber: 1g
• Sugars: 43g
• Protein: 6g

These values are estimates and will vary based on exact portion sizes and whether you include the glaze. Remember, pound cake is meant to be rich and indulgent—enjoy it as the special treat it is!

Recipe Variations for Strawberry Cream Cheese Pound Cake

This strawberry cream cheese pound cake adapts beautifully to different flavors and preferences.

Blueberry Cream Cheese Pound Cake: Substitute fresh blueberries for the strawberries and use blueberry extract instead of strawberry extract. Make a blueberry glaze using blueberry puree. The result is equally stunning with a gorgeous purple hue.

Mixed Berry Pound Cake: Use 1 cup strawberries and ½ cup each of blueberries and raspberries. The combination creates complex flavor and beautiful color variations throughout the cake.

Lemon Strawberry Pound Cake: Increase the lemon extract to 1 tablespoon and add 2 tablespoons of lemon zest to the batter. Make a lemon-strawberry glaze by combining strawberry puree with lemon juice. The extra citrus brightness is incredible.

Chocolate Strawberry Pound Cake: Reduce flour to 2¾ cups and add ¼ cup cocoa powder. Fold in ½ cup mini chocolate chips with the strawberries. It’s like chocolate-covered strawberries in cake form!

Coconut Strawberry Pound Cake: Add ½ cup of sweetened shredded coconut to the batter and use coconut extract instead of lemon extract. Top with toasted coconut along with the strawberries.

Individual Mini Pound Cakes: Divide the batter among greased mini loaf pans (this recipe makes 6-8 mini loaves). Reduce baking time to 40-50 minutes. Perfect for gift-giving!

Strawberries and Cream Pound Cake: Reduce strawberries to 1 cup and add ½ cup white chocolate chips. Make a cream cheese glaze using cream cheese, powdered sugar, and milk instead of strawberry glaze.

Perfect Beverage Pairings

The right drink enhances your strawberry cream cheese pound cake experience.

Coffee: A light to medium roast coffee with fruity notes complements the strawberry beautifully without overpowering it. Avoid dark roasts, which can clash with the delicate strawberry flavor.

Tea: Chamomile, Earl Grey, or strawberry tea all pair wonderfully. The floral notes in these teas enhance the fruit flavor in the cake.

Champagne or Prosecco: For celebrations, dry sparkling wine provides elegant bubbles and a crisp contrast to the rich, sweet cake. Rosé champagne is particularly stunning with this pink dessert.

Strawberry Lemonade: For a non-alcoholic option that doubles down on the strawberry theme, serve homemade strawberry lemonade. The tartness balances the cake’s sweetness perfectly.

Milk: Cold whole milk is classic and perfect, especially if serving this strawberry cream cheese pound cake to children. The creaminess complements the buttery cake beautifully.

Storage and Make-Ahead Tips

This strawberry cream cheese pound cake stores exceptionally well, making it perfect for advance preparation.

Room Temperature Storage: Store the unglazed pound cake wrapped tightly in plastic wrap at room temperature for up to 3 days. The high fat content from butter and cream cheese keeps it moist.

Refrigerator Storage: Once glazed, store the cake covered in the refrigerator for up to 1 week. Bring to room temperature before serving (about 30 minutes) for the best flavor and texture, The cream cheese makes refrigeration preferable for longer storage.

Freezing: This strawberry cream cheese pound cake freezes beautifully! Wrap the unglazed, completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze and serve.

Make-Ahead Timeline: Bake the cake 1-2 days ahead and store wrapped at room temperature. Make the glaze the morning of serving and apply it 2-3 hours before guests arrive, giving it time to set.

Glaze Storage: Leftover glaze keeps in an airtight container in the refrigerator for up to 1 week. Stir well before using, and thin with milk if it thickens too much.

Troubleshooting Common Pound Cake Issues

Even experienced bakers sometimes face challenges with pound cakes. Here’s how to solve them.

Cake Stuck in Pan: Always grease and flour your pan thoroughly. If the cake still sticks, try these tricks: place the pan on a warm, damp towel for a few minutes to loosen it, or return it to a 300°F oven for 3-4 minutes to warm the butter in the cake.

Dense, Heavy Texture: The most common cause is under-creaming the butter, cream cheese, and sugar. Cream for the full 5-7 minutes until very light and fluffy. Also ensure all ingredients are at room temperature.

Dry Cake: Overbaking is the culprit. Use an oven thermometer to verify your oven temperature—many ovens run hot. Check the cake at 65 minutes, and remember that a few moist crumbs on your tester are fine.

Strawberries Sank to Bottom: Make sure you toss them in flour and that they’re completely dry. Also, don’t make the pieces too large—smaller pieces distribute better and are less likely to sink.

Crack on Top: This is actually normal and traditional for pound cakes! The crack forms as the dense batter rises. If you want to avoid it, reduce oven temperature to 300°F and bake longer (90-100 minutes).

Uneven Color: Make sure strawberries are evenly distributed when folding them in. If using food coloring, add it early and mix thoroughly to ensure uniform color throughout the batter.

Frequently Asked Questions About Strawberry Cream Cheese Pound Cake

Can I use frozen strawberries?

Fresh strawberries work best, but if you must use frozen, thaw them completely, pat them VERY dry, and reduce the amount to 1½ cups since frozen berries contain more water.

Why is cream cheese in a pound cake?

Cream cheese adds incredible moisture, creates a tender crumb, and contributes a subtle tang that complements the strawberries. It also helps the cake stay fresh longer.

Can I make this in a loaf pan instead?

Yes! Use two 9×5-inch loaf pans and divide the batter between them. Reduce baking time to 55-65 minutes. Check for doneness with a skewer.

Do I have to use strawberry extract?

No, but it intensifies the strawberry flavor significantly. If you can’t find it, use all vanilla extract and increase the fresh strawberries slightly.

Can I leave out the glaze?

Absolutely! This strawberry cream cheese pound cake is delicious plain, dusted with powdered sugar, or served with whipped cream instead of glaze.

How do I know when pound cake is done?

A skewer inserted in the center should come out with just a few moist crumbs (not wet batter). The top should spring back when gently pressed, and the cake should be pulling slightly away from the pan sides.

Can I make this ahead for a party?

Yes! Bake it 1-2 days ahead and store wrapped at room temperature. Glaze it the morning of your event. It actually tastes better on day two as flavors meld.

Conclusion: A Cake Worth Celebrating

Making strawberry cream cheese pound cake from scratch is a true labor of love, but the results are absolutely worth every minute. The combination of buttery richness, tangy cream cheese, fresh strawberry flavor, and that gorgeous pink hue creates something genuinely special—a cake that looks as stunning as it tastes.

Since perfecting this recipe, it’s become my signature dessert for spring and summer celebrations. Whether I’m bringing it to a Mother’s Day brunch, serving it at a garden party, or simply enjoying it with afternoon coffee, this strawberry cream cheese pound cake never fails to impress. The reactions are always the same: wide eyes at the beautiful presentation, followed by delighted sighs after the first bite.

What I love most is how this cake connects us to the simple pleasure of fresh strawberries. In a world of complicated, over-the-top desserts, there’s something wonderfully timeless about a beautifully made pound cake that lets quality ingredients shine.

Whether you’re celebrating a special occasion or simply want to bring some joy to an ordinary day, this strawberry cream cheese pound cake is your answer. The process is meditative and satisfying, and the result is a showstopping dessert that will have everyone asking for the recipe.

My Personal Cooking Tip

Here’s my secret for the absolute best strawberry cream cheese pound cake: use the ripest, most flavorful strawberries you can find, and don’t skimp on the creaming time! I know 5-7 minutes seems like forever, but this is what creates that perfect tender crumb. Set a timer and walk away—resist the urge to stop early. While the butter and cream cheese cream, I prep my strawberries and measure out other ingredients. Also, always bake pound cake a day ahead if possible. The flavors develop and meld overnight, creating an even more delicious cake. Store it wrapped at room temperature, then glaze it the day you plan to serve it. Finally, when you’re ready to glaze, warm the strawberry puree slightly before mixing with powdered sugar—it creates a smoother, more pourable glaze that drips beautifully down your cake. Trust me, these little details transform a good pound cake into an absolutely extraordinary one!

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