There’s something irresistibly comforting about the combination of sweet strawberries, rich cream cheese, and buttery pound cake. This Homemade Strawberry Cream Cheese Pound Cake is a show-stopping dessert that brings together the best of all three. With its moist, dense crumb, swirls of real strawberries, and a velvety cream cheese glaze cascading over the top, it’s no surprise this cake is trending in kitchens everywhere. Whether you’re baking for a holiday, brunch, or just because, this cake is a guaranteed crowd-pleaser.
Why You’ll Love This Homemade Strawberry Cream Cheese Pound Cake Recipe
- Rich, Moist Texture: Thanks to cream cheese and butter, each bite is melt-in-your-mouth soft.
- Bursting with Fresh Flavor: Real strawberries add natural sweetness and a vibrant pop of color.
- Easy Yet Impressive: Simple ingredients and steps make this perfect for beginner bakers who want bakery-level results.
- Perfect for Any Occasion: Ideal for holidays, birthdays, or as a weekend baking project.
- Glaze Heaven: That luscious vanilla cream cheese glaze takes this cake over the top.
Ingredients Needed for Perfect Homemade Strawberry Cream Cheese Pound Cake
- Cream Cheese – Adds richness and a slight tang for a tender, moist crumb.
- Unsalted Butter – Provides a buttery foundation and classic pound cake texture.
- Fresh Strawberries – Adds juicy bursts of flavor and beautiful marbled swirls.
- Sugar – Sweetens the batter and helps create a golden crust.
- Vanilla Extract – Deepens flavor and enhances the sweetness of the strawberries.
- Eggs – Essential for structure and moisture.
- All-Purpose Flour – Forms the base of the cake, offering the perfect dense, soft texture.
- Baking Powder & Salt – Ensures the cake rises evenly and enhances overall taste.
- Powdered Sugar & Milk (for glaze) – Makes a smooth, pourable glaze to top the cake.
Step-by-Step Instructions to Make Homemade Strawberry Cream Cheese Pound Cake
- Preheat & Prep
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan generously to prevent sticking. - Beat the Butter & Cream Cheese
In a large bowl, beat softened butter and cream cheese together until light and fluffy. - Add Sugar & Vanilla
Gradually add sugar and vanilla extract, beating until creamy and smooth. - Incorporate Eggs
Add eggs one at a time, mixing well after each addition to maintain a silky texture. - Mix in Dry Ingredients
In a separate bowl, combine flour, baking powder, and salt. Slowly add to the wet mixture until fully combined. - Fold in Strawberries
Gently fold in chopped strawberries to distribute throughout the batter without overmixing. - Bake
Pour batter into the prepared bundt pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Glaze
Let the cake cool completely. Drizzle with a glaze made from powdered sugar, milk, and a touch of vanilla or cream cheese.
Pro Tip: Toss chopped strawberries with a tablespoon of flour before folding them in. This prevents them from sinking to the bottom.
Recipe Tips & Variations
- Add Lemon Zest for a fresh citrus twist that balances the sweetness.
- Use Strawberry Jam Swirls if fresh strawberries aren’t in season.
- Make It Gluten-Free: Use a 1:1 gluten-free baking flour alternative.
- Switch the Glaze: Try a white chocolate ganache or strawberry glaze instead.
- Add Nuts: Chopped pecans or almonds add a lovely crunch.
How to Store & Reheat
- To Store: Keep covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days.
- To Freeze: Wrap slices tightly in plastic wrap and freeze for up to 3 months.
- To Reheat: Microwave individual slices for 10–15 seconds to refresh the texture.
More Recipes You’ll Love
If you enjoyed this Homemade Strawberry Cream Cheese Pound Cake, here are a few more sweet and satisfying recipes to try next:
- 🍓 Strawberry Honeybun Cake Recipe – A rich, moist cake swirled with strawberry flavor and topped with a sweet glaze.
- 🍫 Chocolate Banana Bread – The Ultimate Moist and Delicious Recipe – A decadent twist on classic banana bread that’s perfect for chocolate lovers.
- 🍞 Brioche Bread Recipe – A Delightful French Classic Made Easy – Soft, buttery, and ideal for breakfast or dessert.
These comforting bakes pair beautifully with a cup of coffee or make the perfect gift from your kitchen. Happy baking! 🍰
Frequently Asked Questions (FAQ)
Can I use frozen strawberries instead of fresh?
Yes, just be sure to thaw and drain them well to avoid excess moisture in the batter.
Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Measure ingredients carefully and check for doneness around 70 minutes.
Can I make this in a loaf pan instead of a bundt pan?
Yes, divide the batter between two greased loaf pans and reduce baking time to about 50–60 minutes.
What’s the best way to glaze the cake?
Let the cake cool completely before drizzling the glaze so it sets beautifully and doesn’t melt off.
Is this recipe beginner-friendly?
Absolutely! The steps are straightforward, and even novice bakers can achieve a bakery-style result.
If you’re looking for a dessert that’s rich, fruity, and bound to impress, this Homemade Strawberry Cream Cheese Pound Cake checks every box. It’s a bakery-worthy treat you can create in your own kitchen with just a few simple ingredients. Try it for your next celebration or family dinner, and don’t forget to share your results or tag us in your photos!
Homemade Strawberry Cream Cheese Pound Cake
Ingredients
- – 1 cup 2 sticks unsalted butter, softened
- – 8 oz cream cheese softened
- – 2 cups granulated sugar
- – 4 large eggs
- – 1 tsp vanilla extract
- – 2 ½ cups all-purpose flour
- – 1 tsp baking powder
- – ½ tsp salt
- – 1 ½ cups fresh strawberries chopped
- – 1 tbsp flour for coating berries
- **For the Glaze:**
- – 1 cup powdered sugar
- – 2–3 tbsp milk
- – 1 tsp vanilla extract or cream cheese
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and cream cheese until smooth and fluffy.
- Add sugar and vanilla, and beat until light.
- Beat in eggs one at a time, mixing well after each.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Toss strawberries with 1 tbsp flour and gently fold into the batter.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 70–80 minutes or until a toothpick inserted comes out clean.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
- Mix glaze ingredients until smooth and pour over cooled cake.
Notes
– Let the cake cool fully before glazing to avoid melting the topping.
– Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.