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.